C07 : LIGHT CHEESE SPONGE CAKE

To store leftover light cheese sponge cake, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you want to store it for a longer period, consider freezing it. Just make sure to wrap it well to prevent freezer burn.

Yes, you can make several substitutions in the light cheese sponge cake recipe. For instance, if you don't have ideal milk, you can use regular milk or a dairy-free alternative like almond milk. If you're looking for a lower-fat option, you can substitute some of the cream cheese with Greek yogurt. Additionally, you can replace the corn flour with all-purpose flour if necessary.

The light cheese sponge cake recipe contains cake flour, which is not gluten-free. However, you can make it gluten-free by substituting the cake flour with a gluten-free flour blend. Just ensure that all other ingredients, including the baking powder, are also gluten-free.

Light cheese sponge cake pairs wonderfully with fresh fruits like strawberries, blueberries, or raspberries. You can also serve it with a dollop of whipped cream or a drizzle of chocolate sauce for added flavor. For a refreshing twist, consider pairing it with a citrus sorbet or a cup of herbal tea.

To achieve the perfect texture for your light cheese sponge cake, make sure to whisk the egg whites until soft peaks form, as this will help create a light and airy structure. Additionally, be gentle when folding the egg whites into the batter to maintain the volume. Baking at a low temperature using the 'STEAMBAKE' method also contributes to a moist and fluffy cake.