Cheese Sponge Cake
Note: Best to use a scale to weigh the ingredients to be accurate
6 egg yolks
50g butter (1/4 cup)
50g sugar (1/4 cup)
100g milk (1/2 cup minus 1 tablespoon and 1 teaspoon)
50g cream cheese (1/4 cup)
75g Cake flour (2/3 cup, sift before measure)
20g Corn flour (2 Tablespoons)
6 egg whites
100g sugar (1/2 cup)
1/2 tsp cream of tartar
Utensil: 8″ round, bottom lined.
1. Over low fire, heat up butter, cheese and 50g sugar until cheese has melted. Add milk and whisk until mixture is smooth. Remove from heat and sift in the flours. Whisk until combined before adding the egg yolks. Whisk until well blended. Set aside.
2. Whisk egg white until frothy before adding cream of tartar then gradually add the 100g sugar and continue to beat until firm peaks.
3. Add the meringue to the yolk batter in 3 portions, making sure both batters are well blended but do not over mix.
4. Pour into prepared pan and bake with water bath at 155C/311F for 85-90 minutes. Remove and unmould by inverting on to a plastic board or non stick pan, peel off lining and re-invert back on to a rack for cooling. If the side is still wet-ish, put into the oven to dry with the residual heat for 10-15 minutes. Please note that temperature and timing is a guide only, adjust according to your oven.
Variation: Divide the batter into 2 portions, add a tablespoon of cocoa powder into a portion and do a zebra stripes design by pouring about a ladleful of batter on top of each other until complete.