Cheese Chocolate Sponge Cake



Chocolate Cheese Sponge Cake

6 egg yolks
50g butter
50g sugar
100g milk
60g cream cheese
75g Cake flour
20g Corn flour

6 egg whites
70g sugar
1/2 tsp cream of tartar

1 tbsp cocoa powder.

Utensil: 7″ square or 8″ round normal aluminium pan, 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 70g 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. 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.

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.



  1. lyn said

    may I know what stamp is that? is it special for cake and how you did it?



    • jeannietay said

      Hi Lyn, I got it from the online store called Etsy. Can google for it and look for Embosser.

      Liked by 1 person

      • lyn said

        is it using ink to stamp? I’m so curious about it ^^



      • jeannietay said

        No! it’s made from copper, you heat it up, either with electricity (more expensive) or heat up on the stove, then brand it on your cake. Heat control you have to test few times to get it right. Electricity ones easier to control heat.


  2. Thanks for sharing jeannietay. Your are good and talented at baking. Like all your cakes. The cakes top are perfectly smooth and impressive compare to mine, all either crack or sank after baking. Sigh!!! Btw do you have any recommandation on cakes which is sugarless for diabetic. As my parents loves cakes but cannot take sugar.


    • jeannietay said

      I suppose you can omit the sugar and use substitutes like stavia.


      • Thanks for your recommandation. As i have try once omitted the sugar for the banana chiffon cake it turns out Okay and they love it, but the top of the cake as usual… crack… and this is the only cake i have make so far for my parents coz the banana itself is naturally sweet. Need not add any sweetener.

        Liked by 1 person

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