Cheese Sponge Cake






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.






39 thoughts on “Cheese Sponge Cake

  1. Amelia

    Hi Jeannie,
    Your this cheese sponge cake look fantastic. The texture is really cottony smooth and moist.
    Thanks for sharing the wonderful recipe.
    Have a nice day. Regards.


    • jeannietay

      I am not sure how hot is your oven, I suggest you experiment a bit on the temperature. First cake bake with 150C for 80-85 mins. If no cracks or still pale, next bake you can increase to 160C. Take notes as you bake and record the final satisfactory temperature for all your future bakes.


  2. Brenda

    How do design the pattern on top of the batter. After pouring the coco batter, do I need to use a toothpick to come up the design? Thks


  3. maizan hanim

    Hi..i was told once the cake is done we have let the cake in the oven ang open the oven door slightly..let it stand there for a few minutes before take it out from the oven is it true? if not the cake will be do you do it?


  4. Lilian

    Hi Jeannie, Thanks for sharing your recipe. For point 1, do you whisk with mixer or just hand whisk? Also, do I need to wait for the butter and cheese mixture to cool down before I sift the flour? Please teach me


  5. Sandy

    Hello Jeannie!
    Your cake is so lovely that I can’t help staring at it for awhile *shy*. I have a question, what are the steps to handle sponge cake after it is removed from the oven? My sponge cake always dent/sink-in after I turn it over. Is it due to condensation? Thanks!

    Liked by 1 person

    • jeannietay

      It’s probably due to underbaking. Once you invert and had peeled off the lining, you have to reinvert back up to avoid the top sticking to the surface.


      • Shi En

        Thank you! I’m thinking if I can cut this cake into 2 and make into the strawberry shortcake type of cake.
        Would it be possible to split them into 2 batches and steam bake twice. So that I don’t have to cut.. but that would also mean the second half of the batter waiting outside for so long before baking. Would it be deflated by then? Haha.. sorry for the long question.


      • jeannietay

        i would advice that you bake one cake and slice into two. Unless your oven is huge and can put in two baking pans.


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