Leave cream cheese at room temperature (do not more than 2 hours), add into mixing bowl, beat until smooth.
Place egg in a bowl, place on top of another bowl with boiling water, beat egg evenly and into cream cheese and mix until smooth and thick, then add in whipped cream.
Sieve in low-gluten flour and vanilla extract stir until batter is smooth and even.
Line 8-inch baking mold with parchment paper and pour in the batter.
Place baking mold into Buffalo Pro Chef Plus, cover the lid, select “Cake” function, set temperature at 160 °C, adjust timing to 55 minutes and start cooking.
Let cake sit for another 20minutes in the fryer after cooking is complete. Remove the cake from pot and let it cool. Place in the fridge for a night and serve.
