Embark on a baking adventure with this exquisite recipe that marries the richness of cream cheese custard with the airiness of sponge cake. Follow these steps for a dessert that’s both indulgent and delightfully light.
Ingredients:
For the Cream Cheese Custard:
1 1/2 cups cream cheese (12 oz / 336 g)
4 TBS unsalted butter, softened (60 g / 2 oz)
1/4 cup sugar (50 g / 2 oz)
1 tsp vanilla extract
4 TBS heavy cream (60 ml)
1 TBS lemon zest (from about 2 small lemons)
1 large egg
1 large egg yolk
For the Sponge Cake:
1 1/4 cups cake flour (150 g / 5.5 oz)
1 1/2 tsp baking powder
4 large eggs (200 g / 7 oz)
1 cup sugar (200 g / 7 oz)
Instructions:
Cream Cheese Custard Preparation:
In a mixer, beat cream cheese and butter.
Add sugar, beating until smooth.
Mix in lemon zest, vanilla extract, heavy cream, egg, and egg yolk. Set aside.
Sponge Cake:
Preheat oven to 320°F (160°C). Grease a 9″ round pan bottom and line with parchment paper. Leave sides ungreased.
Sift cake flour and baking powder together.
In another bowl, whip eggs and sugar for 5-7 minutes until tripled in volume and light-colored.
Gently fold in the flour mixture.
Combining Batter:
Mix half of the sponge batter into the custard to thin it.
Fold the thinned custard back into the remaining sponge batter until fully incorporated.
Baking:
Pour the batter into the prepared pan.
Bake on a cookie sheet in the oven’s middle rack for 40-50 minutes. The top should be golden, and the center slightly wobbly.
Turn off the oven and let the cake cool inside for 2-3 hours.
Finishing:
Run a knife around the pan to release the cake.
Relish the sublime blend of creamy custard and fluffy sponge cake in this delightful dessert, perfect for satisfying your sweet tooth. Enjoy the crafting and tasting of this culinary masterpiece! 🍰👩🍳
