How to make soft cheese sponge cake with rich egg cream filling, you’ll love it right away

How to make Fresh Cheese Sponge Cake

• 1

  Mix flour, milk, eggs

  First, separate the yolks and egg whites of 4 chicken eggs.

  Put the egg yolks in a bowl along with 50g of unsweetened fresh milk, 50g of cooking oil, 40g of unsweetened yogurt, and 1 teaspoon of vanilla flavor.

  Then, use a whisk to mix well; when the mixture becomes homogeneous, sift in 60g of flour and 20g of cornstarch, and continue to stir until the flour is smooth.

  Tip: To make the mixture easier to stir, sift half of the flour first, mix it well, and then sift in the remaining flour.

  

  

  

  
• 2

  Whip the egg whites and mix the batter

  Place the egg whites in another bowl, use a mixer to beat at medium speed until you see tiny bubbles forming.

  At this point, divide 85g of sugar into 3 portions, gradually adding it while beating the egg whites. Add the sugar while continuing to beat to ensure it dissolves completely.

  After adding all the sugar in 3 stages, increase the beating speed until the egg whites reach a stiff peak state, lifting the whisk to create a sharp peak that slightly bends downwards.

  Next, divide the whipped egg whites into 3 portions to mix evenly with the egg yolk mixture above.

  Use a spatula to fold (gently stir while lifting from the bottom to the top) until the mixture is well combined.

  

  

  

  
• 3

  Bake the sponge cake

  Prepare a round sponge cake mold lined with non-stick parchment paper at the bottom, then gently pour the cake batter into the mold.

  Lightly tap a few times to remove air bubbles from the batter, so the cake will not have holes and will rise evenly when baked.

  Preheat the oven for 10 minutes at 160 degrees Celsius. Then, bake the cake at 150 degrees Celsius for 50 – 60 minutes until cooked.

  

  
• 4

  Cook the egg milk cream

  Take 2 egg yolks into a bowl with 40g of sugar, 20g of cornstarch, and use a whisk to mix until the mixture is smooth.

  Place a pot on the stove, add 220g of unsweetened fresh milk, turn on low heat, and when it feels slightly warm, remove the pot from the stove.

  Slowly pour the warm milk into the egg yolk and cornstarch mixture, stirring continuously, then strain the mixture through a sieve for smoothness.

  Next, return the mixture to the pot, turn on low heat, and stir continuously until the mixture thickens, then turn off the heat. Add 1 teaspoon of vanilla extract and 15g of unsalted butter, stirring until the butter is completely melted.

  Finally, place the egg cream into a piping bag and store it in the refrigerator refrigerator.

  

  

  

  
• 5

  Mix the cream cheese mixture

  Put 125gr cream cheese (softened to room temperature) and 50gr sugar into a bowl, use a mixer to blend the cream cheese mixture until smooth.

  Next, divide 200ml whipping cream into 2 parts, add to the cream cheese mixture and beat until fluffy and smooth.

  Put the cream cheese mixture into a piping bag and store it in the refrigerator.

  

  

  

  
• 6

  Completion

  The sponge cake, after baking, should cool slightly and then be cut in half horizontally.

  On the lower half of the cake, evenly spread the egg cream on top, then take the top half of the cake and place it on the layer of egg cream.

  Next, evenly spread the cream cheese on top of the sponge cake, using a spatula to smooth the cream for an even and beautiful finish.

  Finally, sprinkle about 100g of grated white cheddar cheese evenly on top to complete this delicious cake.

  

  

  

  
• 7

  Final Product

  The fresh cheese sponge cake with two layers of cake, two layers of cream, and a layer of fresh cheese on top looks incredibly appetizing.

  The sponge cake is fluffy, blending the fragrant and rich egg cream with the smooth and aromatic cream cheese, combined with the chewy, rich grated white cheddar cheese that adds a hint of saltiness.

  All these flavor combinations create an irresistible deliciousness that is hard to resist in this cake.