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.
75g light brown sugar
½ tbsp ovalette
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)
3 tbsp milk
100g cream cheese
30g margarine (butter)
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).