This recipe is best with
Recipe Ingredient
- Sponge base
- 4 egg yolks
- 20g sugar
- 4 egg whites
- 80g sugar
- 100g plain flour
- 50g butter (melted)
- Japanese Cheese filling
- 500g cream cheese
- 150g icing Sugar
- 5 egg yolks
- 20g corn flour
- 150g whipping cream
- 5 egg whites
- 30g sugar
- 1 lemon (zest and juice)
Instructions
- Sponge base
- Preheat oven at 180 degrees Celcius.
- Whip yolks and sugar until light and fluffy
- For meringue, whip whites until soft peak and add sugar, continue to whip until stiff peak.
- Incorporate the meringue into the yolks mixture.
- Sift and fold in flour and lastly stir in melted butter and mix well.
- Pour batter into 23cm greased mould and bake at preheated oven for 25 - 30 minutes.
- Invert the cake directly from the mould once it is baked.
- Japanese Cheese filling
- Line a thin layer (1cm thick) of sponge base on to a 23cm (9in) springform cake pan.
- Preheat oven at 160 degrees Celcius.
- Whisk cream cheese, icing sugar, corn flour and cream over simmering water until smooth. Remove from heat.
- Mix in yolks, zest and juice, mix until well incorporated and set aside.
- To make meringue, whisk egg whites until foamy or soft peak.
- Add in sugar and continue to whip until stiff peak.
- Lightly fold one third of the meringue (egg white mixture) into the cheese mixture, gently fold in the remaining meringue until just combined.
- Pour mixture into prepared pan and bake in a water bath in preheated oven for 50-60 minutes until firm and golden brown.
- Transfer to a cooling rack, allow to cool and refrigerate overnight.
- Glaze with apricot or neutral glaze before serving and garnish as desired.
