Cream Cheese Cakes with Topping

For the cupcakes: heat the oven to 160°C (140° fan) 325°F gas 3. Place paper cases in 15 bun tins. Place a large tray of hot water inside the oven just below the shelf where the cakes are to be baked.

Place the cream cheese, milk and oil in a heatproof bowl over a pan of simmering (not boiling) water and whisk until smooth. Remove from the heat and cool until lukewarm.

Beat together the egg yolks with 25g|1/8 cup sugar until combined, then beat in the lemon juice.

Gradually whisk in the cheese mixture. Sift in the cornflour and mix well.

Whisk the egg whites until foamy. Gradually whisk in the remaining sugar, until firm but not stiff.

Fold 1/3 of the egg white mixture into the cheese mixture until thoroughly mixed.. Repeat twice more with the remaining egg white mixture.

Spoon into the paper cases, filling them nearly to the rim. Bake for about 30 minutes, until lightly browned. Place on a wire rack to cool completely.

Whisk the cream and icing sugar until thick.