Cheese Sponge Cake

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Cheese Sponge Cake

Ingredients:
6 egg yolks
50g butter
50g sugar
100g milk
50g cream cheese
75g Cake flour
20g Corn flour

6 egg whites
100g sugar
1/2 tsp cream of tartar

Utensil: 8″ round, bottom lined.

Method:

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 for 70-75 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.
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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.

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32 Comments »

  1. Amelia said

    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.
    Amelia

    Like

  2. Looks like perfection🙂

    Like

  3. Phaedra Kowis said

    What is Corn Flour?

    Like

  4. irene said

    hello i was wondering if this sponge cake can be cover with fondant for decoration.

    Liked by 1 person

    • jeannietay said

      Can, it’s quite firm.

      Like

  5. Carina said

    May I know the size of eggs used? Thanks!

    Like

    • jeannietay said

      I usually use large eggs, about 65g.

      Like

  6. Lee Sok Fun said

    Hi, my oven can only set 150 or 160
    Degrees. Which should I choose and how long should I bake?

    Like

    • jeannietay said

      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.

      Like

  7. Brenda said

    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

    Like

    • jeannietay said

      Hi Brenda, Yes, use a toothpick to draw your design.

      Like

  8. maizan hanim said

    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 sinked..how do you do it?

    Like

    • jeannietay said

      I don’t listen to those stories, I took it out immediately, wait five mins and unmould

      Like

      • maizan hanim said

        hahaha…nice one..ok I’ll try to bake this and will show you the result..

        Like

      • maizan hanim said

        By the way..is this normal baking or steam bake (bain marie)

        Liked by 1 person

      • jeannietay said

        Bain marie is water bath, which was what I did for this cake. Steam bake, the cake pan is not submerged into the hot water but sitting on a rack above the hot water pan.

        Like

  9. Lilian said

    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

    Like

    • jeannietay said

      Just use hand whisk for the yolk batter. Don’t have to cool mixture, just add in the flour immediately.

      Like

  10. Wee said

    Hi Jeannie, can i replace cream cheese with soft cheese or slide cheese?

    Like

    • jeannietay said

      can use slice cheese but that’s another recipe

      Like

  11. Sandy said

    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 said

      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.

      Like

  12. Shi'En said

    Hi Jeannie, may I know what is the weight of the eggs that you used? I noticed that eggs can be very different in size.

    Like

    • jeannietay said

      Hi Shi’En, I used 65g eggs. If smaller, say 55g, use an extra one.

      Like

      • Shi En said

        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.

        Like

      • jeannietay said

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

        Like

  13. Annie Boon said

    Can I just bake without putting in water bath?

    Like

    • jeannietay said

      with very low temperature should be able to, however, the texture will be different.

      Like

  14. Shi En said

    Hi Jeannie, I baked this cake and it is very well received! Thanks again!

    Liked by 1 person

    • jeannietay said

      Glad to hear that….thank you for your feedback!

      Like

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