Prepare cream cheese and butter at room temperature until soft. Heat milk in a pot until boiling, then turn off the heat.

Pour the hot milk into the cream cheese and mix well. Add softened butter and mix thoroughly. If the mixture is too cold to blend, use a warm water bath.

Sift cake flour, salt, and sugar into the mixture and combine.

Add egg yolks and mix well.

Whip egg whites with sugar in batches until stiff peaks form.

Fold 1/4 of the meringue into the batter to lighten it.

Add the remaining meringue and fold completely. Mix in lemon juice at the end.

Grease the rice cooker with butter and pour in the batter.

Set the rice cooker to 'multi-grain' mode and cook twice consecutively. Check doneness with a skewer; if it comes out clean, the cake is ready.

Cool the cake completely before removing from the rice cooker.