• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
Anchor Whipping Cream

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


  1. 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.
  2. 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.
  3. Whisk egg whites and sugar until just stiff and fold lightly into creamed mixture.
  4. Line the base of a loose-bottomed cake tin with the sponge cake. Line and grease sides of tin.
  5. 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.

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