Cream Cheese Sponge Cake
150 gr cream cheese.
100 gr heavy cream. ( I used nestle canned cream, it is very thick).
50 gr butter or margarine.
100 ml full cream milk.
20 gr corn starch.
60 gr cake flour.
1 tablespoon vanilla extract.
1 tablespoon fresh lemon juice.
¼ teaspoon cream of tartar.
140 gr white sugar.
1 pinch salt.
Butter a cake pan and Line bottom with waxed paper, then butter the waxed paper too and dust the pan with flour, keep aside.
1- Melt together, cream cheese, butter and milk.
2- Sift together flour and corn starch.
3- Whisk egg whites until soft peak form add the cream of tartar and whisk for two minutes, gradually add the sugar keep whisking until stiff peak form.
4- Add the egg yolks to the cream cheese batter, two at a time, then add the cream, lemon juice, salt and vanilla extract. Add the sifted flour and corn starch and whisk until it looks homogeneous.
5- Gently fold ¼ of the whites into the batter and then fold the rest of whites until well-blended. Pour into prepared cake pan.
6- Bake in a water bath at 160° for about an hour or until an inserted toothpick comes out clean.Unmold and let cool then cover with marmalade of your choice or cream, I used my homemade guava shells in syrup