SPONGE CHEESE CAKE

Tuesday, 18 July 2017






This is the birthday cake I baked for my mother in-law. She is a wonderful lady who loves flowers. So, I decided to use fresh flowers to decorate the cake.

The cheesecake recipe is adapted from Jeannietay's Blog.


Yields: 1 Cake (8″ round cake pan)

INGREDIENTS:

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

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

METHOD:

1.  Line the bottom of round cake pan.

2.  Melt butter, cheese and 20g sugar over a double boiler. Add milk and whisk until mixture is smooth. Remove from double boiler.  Sift in the flours then whisk until combined before adding the egg yolks. Whisk until well mixed and set aside.

3.  Whisk egg white until formy before adding cream of tartar then gradually add 100g sugar and continue to whisk until firm peaks.

4.  Add the meringue to the yolk batter in 3 portions, making sure both batters are well blended but do not over mix.

5.  Pour batter into cake pan.   Bake in water bath at 155C (without fan mode) for 70 to 75 minutes or until set and golden brown.

6.  Remove from oven.  Unmould the cake after few minutes by inverting on to a plastic board or non stick pan, peel off lining and re-invert back on to a rack for cooling.

7.  Please refer to my naked cake recipe for decoration.