• Prep Time 20 minutes
  • Cook Time 80 minutes
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • Base:
  • 200g plain sponge mix
  • 4 eggs
  • ½ tsp vanilla essence
  • 40ml water
  • 55g butter, warmed
  • Filling:
  • 500g cream cheese
  • 175g castor sugar
  • 4 egg yolks
  • 1 tbsp grated lemon zest
  • 180g whipping cream
  • ½ tsp vanilla essence
  • 110g plain flour
  • 20g cornflour
  • 1 tbsp lemon juice
  • 4 egg whites
  • 20g castor sugar


  1. Lightly grease and flour the base of a 22cm springform cake pan. Preheat oven at 190°C.
  2. Beat sponge mix, eggs, essence and water until thick and glossy. Add warm butter and blend for an extra minute or until well combined.
  3. Pour the mixture into prepared pan and bake for 20 minutes.
  4. Beat cream cheese until light. Add sugar and continue to beat until smooth. Add egg yolks one at a time. Mix in lemon zest. Beat in whipping cream and essence.
  5. Sift in combined flour and cornflour followed by lemon juice. Whisk egg whites until foamy, add the 20g of sugar and continue to whisk until soft peaks form, then fold into the cheese mixture.
  6. Pour the cream cheese mixture into the ready baked sponge cake. Bake the cake in a bain marie in a preheated oven at 170°C for an hour or until the filling sets.
  7. Remove cake from the pan immediately and leave to cool.

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