Bring cream cheese and eggs to room temperature.Preheat an oven to 446℉ (230℃).Place a large piece of baking paper in a round cake pan (5.9 inch/ 15 cm).
Mix cream cheese, miso and granulated sugar in a bowl with a whisk until it becomes creamy.
Fold eggs and whipping cream little by little into the bowl and mix until it is smooth.
Add cake flour with a sieve and mix well.
Strain the cake flour using a sieve into a cake pan. Bake it in the oven for 40 minutes at 446℉ (230℃). The surface of the cake should be golden brown. Cover it with aluminum foil if you prefer light brown.
Place the cake pan on a cooling rack to cool briefly. Then place it in a fridge.