Tuesday, May 18, 2010

Cream Cheese Sponge Cake

I got this recipe from the web a while ago so I don't really remember where I got it. This is a really good sponge cake with cream cheese flavor. It is moist, soft and so yummy when hot. It's also good the next day or after refrigeration. We love this cake and I make this every once in a while. I modified the recipe a little since I want to use the whole stick of cream cheese instead of 190g.


225 g cream cheese
155 ml heavy whipping cream
4 large eggs
150 g sugar
55 g plain flour
55 g self-rising flour
55 g cornstarch
2 tbsp lemon juice (optional)


1. *Using the double boiler method, heat the cream cheese and whip cream together until the cream cheese melt. Remove from heat and whisk or stir the cream cheese until smooth. Set aside to cool.
2. Sift the three flours together three times.
3. Heat the oven to 325 F at this time.
4. Beat eggs for about 1 minute and gradually add in sugar. Beat until creamy and thicken leaving trail of ribbon.
5. Gradually fold the sifted flour into the egg batter.
6. Now gradually fold in the cream cheese batter. Mix in lemon juice.
7. Pour in nonstick pan and bake for 50-55 minutes until cooked. (8 or 9" pan)
8. Serve hot or cool.

* Double Boiler- upper pan containing the substance to be cooked with the lower pot of boiling water at the bottom.


Anonymous said...

Hi ch3rri-blossoms,
Just wanted to let you know that I tried this recipe of yours and it is really good. Made mine into cupcake size. I added 2tsp of condensed milk to act as sponge cake stabilizer. Have seen this trick in some blogs ! Yield very fine crumb and soft cake with hardly any shrinkage.
Thank you for the recipe.
Rgds, Dorie