This vanilla sponge cheesecake cake is the most delicious combination between a soft vanilla sponge cake and a creamy vanilla cheesecake. The presentation of this cake is so beautiful and it’s perfect for celebrating any special occasion. You will start by making the cake batter, in a large bowl, add some egg yolks then that add vanilla, lemon zest, melted butter, and whole milk.
Give the mixture a good mix of the soft dry ingredients and start mixing it in. Do not overmix the dry ingredients, as soon as you see the flour is moistened, stop mixing and set that aside. In another bowl with the egg whites, add cream of tartar if you don’t have it you can add a teaspoon of lemon juice, which will help stabilize your egg whites.
Whip the up while gradually adding the sugar, the egg whites will not only give more volume to the cake but also gives a beautiful fluffiness to the cake. You will know the egg whites is ready when they reach a stiff peak the start folding that into your cake batter. Add three to four tablespoons of the meringue to the cake batter and this will help loosen the mixture it will be a sort to incorporate with a spatula the remaining egg whites without losing too much air.
Transfer the cake batter to a baking tray lined with parchment paper and greased well. Spread out the batter evenly on the cake tray then bake this cake in a preheated oven at 140 degrees Celcius ( 350 degrees Fahrenheit) for 10 to 12 minutes. Do a toothpick test and if it comes out clean the cake is ready. Allow the cake to cool then release it from the spatula to cool then cut the cake into four pieces.
To make the cheesecake filling, in a bowl, add cold cream cheese with vanilla then give them a quick mix with a hand whisk then add the sugar and quickly beat that in again. You don’t want the cream cheese to warm up, it needs to remain cold for when you add the heavy cream.
Add the whipped cream and continue mixing until you get beautiful whipped cheesecake frosting. You want to make sure you whip this well it needs to be able to hold its structure and hold the layer of the cake. Place the cake on the board then add the filling and place the other layer of the cake on top and frost again. You can leave the cake that way or go a step further and frost the whole cake. This is one of the most heavenly vanilla cakes you will ever bake, it definitely stands out among the others.
- 3 Egg yolks
- 4 Egg whites
- 120 grams sugar ( 1/2 cup + 2 tbsp)
- 85ml milk (6 tbsp Milk)
- 40 grams butter (3 tbsp Oil or butter )
- 120 grams all-purpose flour ( 3/4 cup + 2 tbsp)
- 1 tsp Baking Powder
- 1 tsp good quality vanilla
- Zest half a lemon
- Pinch of Salt
- 350 grams of Philadelphia Cream Cheese (13 ounces)
- 175 grams Heavy Cream ( 6.5 ounces)
- 80 grams Powdered Sugar ( 1/2 cup + 2 tbsp)
- 3/4 tsp Vanilla
- Pinch of Salt