In a separate bowl, add the egg yolk and mix it until it turns into a liquidity texture. Then add the cream cheese and mix with butter and milk.
In a separate medium-size bowl, mix cake flour and corn starch together and sieve it into the cream cheese batter. Add vanilla extract and mix all the ingredients well.
Divide the sugar into 3 bowl or batches.
In a separate bowl, pour the egg white and the sugar with each batch for 30 seconds interval slowly and beat it until it becomes soft peak using a hand electric mixture. Once the mixture turns into a meringue, divide it into 3 batches as well.
Add the meringue slowly by batches into the cream cheese batter and mix well.
Pour all the batter into the pot then close the lid, turn the handle to the lock position.
Press the [MENU SELECTION] button then select the [OVEN] function and set the cooking time for 10 minutes and press [COOK].
Once it reaches 5 minutes cooking time, press [CANCEL] button to stop cooking.
You can check the batter if it is cooked by poking a toothpick into the cake and making sure no batter sticks on the toothpick.
Take out the cake by taking the pot but cover it with a plate and turn the pot upside down to retrieve the cake then serve!