Fluffy vanilla cake is the most delicious combination between a soft vanilla sponge cake and creamy vanilla cheesecake. The presentation pr this cake is beautiful and perfect for the celebration of any special occasion. In a bowl, add egg yolks and vanilla then grate some lemon zest melted butter and whole milk then begin to combine those. Once they are well mixed, begin adding your sifted dry ingredients and remember not to overmix your dry ingredients.
As soon as you see the flour is incorporated in the batter stop the mixing process. In a different bowl with your egg whites, add some cream of tartar and if you don’t have you can use lemon juice. Whisk those up then gradually add the sugar and beat that until it reaches stiff peaks then you will fold them into the cake batter.
That will help loosen the mixture and it will be easier to incorporate and fold in with a spatula without losing too much air. Transfer the cake batter into a tray lined with parchment paper and greased well. You can tilt the pan to spread out the batter evenly and you are going to bake your cake in a preheated oven at 170 degrees Celcius for around 12 minutes. Allow your cake to cool once it’s out of the oven and use a spatula to gently cut the cake into four pieces.
Moving on, you are going to make delicious cheesecake filling which is cold cream cheese and vanilla and you are going to give that a quick mix before adding powdered sugar. Add the sugar then give it a quick mix and you don’t want the cream cheese to warm up, it needs to remain cold for. Add in the heavy cream and continue mixing until you get beautiful whipped cheesecake frosting.
Your cream cheese should be able to hold up the cake layers that you are going to assemble. Your filling will also add a really wonderful tangy contrast in your sweet vanilla cake. Use a piping bag to apply the cream on the cake surface and level the cream cheese with a spatula then add another layer of the cake. For a nice presentation, trim all four sides of your cake and once you are done, you can just dig into the entire cake.
- 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 Cake 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
Use a 10 x 15-inch pan.