This cake is ten most delicious combination between a soft vanilla sponge cake and a creamy vanilla cheesecake. The presentation of this cake is so beautiful and perfect for celebrating any occasion. You will start by making the actual cake first, break-in egg yolks in a large bowl and to that add some vanilla, lemon zest, some melted butter and whole milk. The egg whites will come in just a moment. Whisk everything well then sift in the dry ingredients and start combining. Do not over mix the cake batter, as soon as you don’t see any more flour in the mixture, stop mixing and set it aside.
To another bowl with the egg whites, add some cream of tartar, if you don’t have it you can add a teaspoon of lemon juice. That will just help stabilize the egg whites, you will beat the whites up and gradually adding in the sugar. The egg whites will not only give volume to the cake but will also give it a beautiful fluffiness. You will know they are ready when they reach a stiff peak then fold it into the cake batter. Add about 4 tablespoons of the meringue to the batter and fold then add in the remaining.
Once ready, transfer the cake batter onto a baking tray and bake in a 340 degrees Fahrenheit preheated for around 10 to 12 minutes. Allow it to cool then remove it from the pan then cut the cake int 4 pieces. To make the cheesecake filling, beat some cream cheese and vanilla then add powdered sugar and beat once more before adding the heavy cream. Continue mixing until you get a beautiful whipped cream cheese frosting. You want to make sure you whip that well, it needs to hold its structure to be able to hold up the layers of the cake.
To assemble, soak the cake with some milk then use a piping bak to add the filling and spread it on the cake then add the layer until you are done. Trim the edges of the cake and dust it with powdered sugar then dig into thecake.!
- 3 Egg Yolks
- 4 Egg Whites
- 120 gr Sugar ( 1/2 cup + 2 tbsp)
- 85 Gr Milk (6 tbsp Milk)
- 40 gr Butter (3 tbsp Oil or butter )
- 120 gr All Purpose Flour ( 3/4 cup + 2 tbsp)
- 1 tsp Baking Powder
- 1 tsp good Quality Vanilla
- Zest of half a lemon
- Pinch of Salt
- 350 gr Philadelphia Cream Cheese (13 ounces)
- 175 gr Heavy Cream ( 6.5 ounces)
- 80 gr Powdered Sugar ( 1/2 cup + 2 tbsp)
- 3/4 tsp Vanilla
- Pinch of Salt
I used a 10 x 15 inch pan.