Instructions:
Preheat the oven to 160°C (fan-assisted). Butter and flour a springform pan or line it with parchment paper.
Separate the egg whites from the yolks.
Whisk the yolks with the sugar until light and fluffy.
Add the fromage blanc and vanilla extract (or lemon zest), then stir in the sifted cornflour. Mix gently.
Beat the egg whites with a pinch of salt until stiff peaks form.Gently fold the egg whites into the previous mixture using a spatula, lifting the mixture to avoid breaking the lightness of the batter.
Pour the mixture into the mold and smooth the surface.
Bake in a bain-marie: place the mold in a dish filled with hot water and bake for about 40-45 minutes.
Let cool in the switched-off oven, with the door ajar, to prevent it from sinking too quickly.
Sprinkle with icing sugar before serving and enjoy chilled!
Tip: This cake is even better after a few hours in the refrigerator; it becomes firmer while retaining its lightness.