Classic Sponge Cheese Cake

2x18cm/7" round pan

Recipe by: SMT patisserie school

Cheese Sponge Cake

140g yolks ( 8 yolks medium size )

70g Fresh milk

46g oil

60g flour

210g egg whites ( 6 egg whites medium size)

106g sugar

1/4tsp COTT

80-100g grated creamcheese/ chedder cheese

* In a bowl, mix A and strain, set aside.

* Beat B until soft to stiff peak.

* Fold 1 portion of white into A batter mixture with a spatula and fold in slowly until combine.

* Fold in C into batter until just combined.

* Grease and line paper.

* Steam bake method.

* Bake 160°c for 80 minutes. Bake bottom rack.

* Remove from oven let it cool.

* When cake is cool, chilled cake for an hour or so. Then cut 2 cakes into 2 layers each.

* Frost with Creamcheese and grated chedder cheese.

Creamcheese Frosting:-

200g Creamcheese

100g icing sugar

1/4 lemon juice

300ml millac heavy cream

* beat Creamcheese and sugar until soft and smooth, add in lemon juice mix well and follow by heavy cream mix until soft and firm. It's ready to use.

Jezko Cakery