LIGHT CHEESE SPONGE CAKE recipe

LIGHT CHEESE SPONGE CAKE

by missWHITE (@misszie02)
5.0
From 1 rating
Prep Time
30min
Cook Time
2hr 0min
Total Time
2hr 30min

A creamy cheesecake with a smooth texture, topped with a glazing gel.

Ingredients

10 Servings
(1 serving = one slice)

A

  • 250g
    cream cheese
  • 250g
    ideal milk

B

  • 95g
    butter
  • 8piece
    egg yolk
  • 30g
    fresh milk

C

  • 50g
    cake flour
  • 25g
    corn flour
  • 1tbsp
    lemon juice

D

  • 8piece
    egg white
  • 140g
    castor sugar
  • 1/2tsp
    cream of tartar

E

  • 1
    glazing gel topping

How to make LIGHT CHEESE SPONGE CAKE

  1. Warm the cream cheese and ideal milk until the cream cheese is melted.

    Step 1.1: Warm the cream cheese and ideal milk until the cream cheese is melted
  2. Remove from heat and add in butter until melted. Then slowly add in egg yolks and fresh milk.

    Step 1.1: Remove from heat and add in butter until melted
  3. Sieve in cake flour and corn flour, then add lemon juice.

    Step 1.1: Sieve in cake flour and corn flour, then add lemon juice
  4. Whisk egg whites, castor sugar, and cream of tartar until soft peaks form.

    Step 1.1: Whisk egg whites, castor sugar, and cream of tartar until soft peaks form
  5. Combine all the mixtures together, then pour into a 10-inch round cake tin lined with greaseproof paper.

    Step 1.1: Combine all the mixtures together, then pour into a 10-inch round cake tin lined with greaseproof paper
    Step 1.2: Combine all the mixtures together, then pour into a 10-inch round cake tin lined with greaseproof paper
  6. Bake at 120°C for 2 hours using the 'STEAMBAKE' method.

    Step 1.1: Bake at 120°C for 2 hours using the 'STEAMBAKE' method

Tips & Tricks

  1. Ensure all ingredients are at room temperature for a smoother batter.

  2. Use a water bath in the oven to prevent the cheesecake from cracking.

Reviews

5.0
From 1 rating
p

princezie

I enjoy baking, thanks for this