This super-soft sponge cake is made with cream cheese, it is so amazing and the cake has both the texture of sponge cake and cheesecake. The texture is quite interesting and lovely and you are going to enjoy this cake. In a saucepan, add cream cheese and milk then place it over low heat and bring it to a simmer, you just want the cream cheese to melt and become smooth cream milk mixture. Keep stirring until everything has melted then turn off the heat and set that aside.

Separate the egg whites from the yolks then in an amazing bowl, add the egg yolks together with vanilla and lemon zest then add half of the sugar and just give that a good whisk. Add the cream cheese mixture which should have cooled then lightly whisk it then add sifted flour and cornstarch. Whisk until you get a smooth batter then set that aside. Bring the bowl with the egg whites and add a bit of cream of tartar or lemon juice and whip it on high speed for about two minutes until the egg whites are foamy and have doubled in size.

Add the rest of the sugar that you didn’t use before and mix it well until the egg whites reach a stiff peak. Fold in the egg whites into your cream mixture in three additions and whisk it in then add in the other egg whites, this will ensure it is easier to combine the egg whites into the cake batter. For this sponge cake, you will need a normal round or square cake pan that is buttered and lined with parchment paper and you are going to bake this cake in a water bath.

Put the pan with the cake into a bigger pan filled with boiling water then bake the cheesecake at 350 degrees Fahrenheit(180C) for the first 35 minutes then lower the heat to 320 degrees Fahrenheit(160C) and bake for an additional 20 to 25 minutes. Once the cake is baked, turn off your oven and open your oven door slightly and let it stand this way for 20 minutes.

This will prevent your cake from sinking in the centre. Remove the cake from the pan and slice it when warm. This cake is very moist but fluffy, you can taste the cream cheese and all the flavours that were added.


  • 200 gr (7 ounces) Cream cheese
  • 120 ml (1/2 cup) Milk
  • 4 Eggs ( divide yolks from whites)
  • 100 gr (1/2 cup) White Sugar ( separated, half for the cream cheese mixture and a half for the egg whites)
  • 30 gr (1/4 cup)all-purpose Flour
  • 40 gr (5 tbsp) Cornstarch
  • 1/4 tsp Salt
  • 1/2 tsp Cream of Tartar
  • Zest of 1 Lemon
  • 2 tsp Vanilla Extract