This sponge cake is modified version of my early banana sponge cake. This time I omit the banana and replace with cream cheese. It turns out very good! Just like banana sponge cake, soft and fluffy.
Ingredients:
(A)
75g light brown sugar
½ tbsp ovalette
4 eggs
120g cake flour
2 tbsp custard powder
1 tsp baking powder
½ tsp salt
1 tsp lemon juice and zest of a lemon
1 tsp lemon essence (optional)
(B)
3 tbsp milk
100g cream cheese
30g margarine (butter)
Methods:
1.Cook milk, cream cheese and margarine together over double-boiler till thicken and smooth. Set aside to cool.
2. Beat brown sugar with ovalette till combine. Add in the other ingredients from (A) and beat at high speed till light and fluffy as shown in the picture.
3. Pour in cream cheese mixture and beat till well incorporated.
4. Pour into 20cm chiffon mould. Bake at 160C for 38-40 minutes.
5. Invert it after removal from oven. Leave to cool. When cake is cold, remove from mould.
I am submitting this recipe to Noms I Must for this month Aspiring Bakers #6: Say Cheese! (April 2011).
i love sponge cake! and with cream cheese, its definitely yummy! :)
ReplyDeletesponge and cheese hmmm looks absolutely yummy!
ReplyDeletehi,can i omit ovalette,
ReplyDeletethanks,,
Looks really light!!! yumm..
ReplyDeleteI wanna have a slice pls~ Hehehe ;)
ReplyDeleteAlice,
ReplyDeletesponge cake is really great. Light and fluffy.
J3ss kitch3n,
The cream cheese really goes well in this sponge cake. Do try.
Dear..,
The ovalette is the agent to make soft and fluffy sponge cake. So have to use it.
Hanushi,
Yes. I think can consider light cheese cake :D
CaThY,
No problem! I'm glad you like it.
i love sponge cake! and i love how you change it into cheese flavoured ones! LOVE it! it look really cottony and yummy! (: i want to try too! does it taste cheesy?
ReplyDeleteThe Sweetylicious,
ReplyDeleteNot really cheesy but you will know the present of cream cheese in the cake.
sounds yummy! a little hint of cream cheese would just be perfect!
ReplyDeleteOh My! I don't think, I'll be able to be find a cake softer than this. So spongy and yummy, love the texture of your cake. Following your yummy blog :)
ReplyDeletehi,
ReplyDeletewhere and when do you blend the eggs into it please ?
thanks
Refer step 2, add all (A) after sugar and ovallet.
DeleteHi..can I just use the normal round cake tin instead of chiffon mould?
ReplyDelete