Introduction
This Fluffy Cream Cheese Sponge Cake is light, airy, and melt-in-your-mouth soft. The combination of cream cheese, eggs, and a delicate touch of sugar creates a subtly sweet, creamy flavor. Perfect for dessert, tea time, or celebrations, this cake stands out for its softness and delicate texture. It is often called a “Japanese-style cheesecake” or soufflé cheesecake because of its fluffy, cloud-like consistency.
History
Cheesecakes date back to ancient Greece, but the modern soft sponge-style cheesecake originates from Japan in the 20th century. Japanese bakers combined traditional Western cheesecakes with sponge techniques, resulting in a cake that is lighter and less sweet than its European counterpart. Cream cheese adds richness without heaviness, making it a universally loved dessert.
Ingredients
200g (7 oz) cream cheese, softened
50g (3 tbsp) unsalted butter, softened
100ml (7 tbsp) milk
4 large eggs, separated
70g (⅓ cup) granulated sugar
40g (⅓ cup) cake flour
10g (1 tbsp) cornstarch
1 tsp vanilla extract
Formation
- Preheat the oven to 160°C (320°F). Line a 20cm (8-inch) round cake pan with parchment paper and lightly grease the sides.
- Separate the egg whites and yolks into two clean bowls.
Methods / Instructions
- In a heatproof bowl over simmering water, combine the cream cheese, butter, and milk. Stir gently until melted and smooth. Remove from heat and let cool slightly.
- Add the egg yolks and vanilla extract to the cream cheese mixture. Mix until fully combined.
- Sift the cake flour and cornstarch into the mixture. Fold gently to avoid deflating the batter.
- In a separate bowl, whisk the egg whites until foamy. Gradually add the sugar and continue whisking until stiff peaks form.
- Fold one-third of the egg whites into the cream cheese mixture to lighten it. Then gently fold in the remaining whites until fully incorporated. Be careful not to overmix.
- Pour the batter into the prepared cake pan. Tap lightly on the counter to remove any air bubbles.
- Place the cake pan in a larger baking dish. Fill the dish with hot water halfway up the sides of the cake pan (water bath). Bake for 50–60 minutes until the cake is set and lightly golden on top.
- Turn off the oven and leave the cake inside for 10 minutes. Remove from oven and cool to room temperature. Chill in the fridge for at least 2 hours before serving.
Benefits
This cake provides protein from eggs and calcium from cream cheese. Using moderate sugar keeps it lighter than traditional desserts. It’s a refined, comforting treat suitable for special occasions without being overly indulgent.
Nutrition (per slice, approx., 8 slices)
Calories – 210 kcal
Carbohydrates – 18g
Protein – 6g
Fat – 14g
Sugar – 10g
Conclusion
Fluffy Cream Cheese Sponge Cake is an elegant dessert that impresses with its light texture and creamy taste. It’s versatile enough for birthdays, afternoon tea, or a sweet indulgence anytime.
Lovers
Cheese lovers, dessert enthusiasts, and anyone who enjoys soft, airy cakes will adore this recipe. Its delicate flavor appeals to both children and adults, making it a universally beloved treat.
Methods Recap
Melt cream cheese, butter, and milk. Mix in egg yolks and vanilla. Fold in sifted flour and cornstarch. Whip egg whites with sugar to stiff peaks and fold into batter. Bake in a water bath at 160°C (320°F) for 50–60 minutes. Cool and chill before serving.
Conclusion / Lovers
This cake turns simple ingredients into a luxurious dessert experience. Perfect for family, friends, or special celebrations, it delights cheese and cake lovers alike with every soft, creamy bite.