In a mixing bowl, whisk together the softened cream cheese and egg yolks until smooth.
Gradually add the cake flour and whisk until well combined.
Slowly mix in the heavy cream until the batter is smooth.
In a separate clean bowl, whisk the egg whites until they form stiff peaks.
Gradually add the sugar to the egg whites while whisking.
Gently fold the cream cheese mixture into the egg whites.
Lightly butter the inside of a rice cooker pan to prevent sticking.
Pour the batter into the prepared pan.
Let the cake cook for 65 minutes. Cooking time might vary depending on your rice cooker.
Once the cake is done, allow it to cool slightly before removing it from the pan.
Dust the top with powdered sugar before serving.
Enjoy this light and fluffy dessert!