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Recipe Ingredient
- For the sponge cake base:
- 50g melted butter
- (A):
- 190g Optima flour
- 4 eggs
- 30ml water
- 1/2 tsp vanilla essence
- For the topping:
- (A):
- 550g cream cheese
- 200g sugar
- 4 large egg yolks
- 200g whipping cream
- 1 tbsp lemon juice
- 1/2 tsp vanilla essence
- (B):
- 125g flour
- 25g cornflour
- 1/4 tsp salt
- 4 egg whites
- 2 tbsp sugar
Instructions
- To make base: Whisk (A) till thick and fluffy. Stir in melted butter. Line the base of a 22cm or 23cm round cake tin. Pour batter into tin and bake at 190 ºC for 20 to 25 minutes.
- To make topping: Cream (A) till smooth and light. Gradually beat in egg yolks one at a time. Beat in whipping cream and vanilla essence. Fold in (B) gradually, followed by lemon juice.
- Whisk egg whites and sugar until just stiff and fold lightly into creamed mixture.
- Line the base of a loose-bottomed cake tin with the sponge cake. Line and grease sides of tin.
- Pour cream cheese mixture into the tin. Bake cake in a water-bath at 170 ºC for one hour or until skewer inserted in the centre of cake comes out clean.
