Place cream cheese in a bowl and soften it with a silicone spatula.

Add sugar and scraped vanilla bean, then mix with a whisk until smooth.

Gradually add beaten eggs in three parts, mixing well after each addition.

In another bowl, sift cake flour and slowly add heavy cream, whisking to prevent lumps.

Combine the flour mixture with the cream cheese mixture and whisk until smooth.

Strain the batter through a sieve.

Pour the batter into a parchment-lined baking pan and bake at 220°C (428°F) for 40–50 minutes.