Directions

1. Preheat your oven to 320°F (160°C).

2. Use a pot with warm water to warm your eggs from the fridge to room temperature (2-3 minutes).

3. In a small pot over medium heat, whisk the butter, cream cheese, and milk until melted and smooth. Cool.

4. In a large bowl, whisk the egg yolks until smooth.

5. Slowly pour and combine with the cream cheese mix.

6. Whisk In Freed Foodies mix, breaking down clumps.

7. In a large bowl, beat the egg whites with a stand mixer whisk attachment to get soft peaks.

8. Gradually add the sugar in while continuing to beat until you form stiff peaks.

9. Fold a small amount of the egg whites and into the yolk mixture. Continue adding them until combined.

10. Test your 10-inch round springform cake pan's seal using water to check for any loose edges and fix any.

11. Dry the pan and grease its bottom and sides. Then line the bottom and sides with parchment paper.

12. Pour the batter in the pan and shake to release any large air bubbles that may have formed.

13. Place the pan into a larger baking dish lined with an even layer of paper towels (to ensure the heat is distributed evenly along the bottom of the pan).

14. Fill the larger dish with roughly 1-inch of hot water.

15. Bake for 25 minutes, then reduce the heat to 285°F (140°C), and bake for another 55 minutes, until the cake has risen almost double its batter height.

16. Remove from the oven and let cool for a minute.

17. Unclasp the springform pan and remove its sides.

18. Let cool for a few more minutes.

19. Dust the cake's top with powdered sugar and/or matcha. then slice and serve with berries.

20. Enjoy (warm or cold) and refrigerate after an hour.