LIGHT CHEESE SPONGE CAKE
m
5.0
From 1 rating
A creamy cheesecake with a smooth texture, topped with a glazing gel.
Prep Time
30min
Cook Time
2hr 0min
Total Time
2hr 30min
Ingredients
10 Servings
(1 serving = one slice)
A
- 250gcream cheese
- 250gideal milk
B
- 95gbutter
- 8pieceegg yolk
- 30gfresh milk
C
- 50gcake flour
- 25gcorn flour
- 1tbsplemon juice
D
- 8pieceegg white
- 140gcastor sugar
- 1/2tspcream of tartar
E
- 1glazing gel topping
Prep Time
30min
Cook Time
2hr 0min
Total Time
2hr 30min
How to make LIGHT CHEESE SPONGE CAKE
Warm the cream cheese and ideal milk until the cream cheese is melted.
Remove from heat and add in butter until melted. Then slowly add in egg yolks and fresh milk.
Sieve in cake flour and corn flour, then add lemon juice.
Whisk egg whites, castor sugar, and cream of tartar until soft peaks form.
Combine all the mixtures together, then pour into a 10-inch round cake tin lined with greaseproof paper.
Bake at 120°C for 2 hours using the 'STEAMBAKE' method.
Tips & Tricks
Ensure all ingredients are at room temperature for a smoother batter.
Use a water bath in the oven to prevent the cheesecake from cracking.
Reviews
5.0
From 1 rating
p
princezie
I enjoy baking, thanks for this
chefadora
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