Sponge Cake

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(makes 1x 23cm cake)

  • 140g caster sugar
  • 7 egg whites
  • 6 egg yolks
  • Pinch cream of tartar
  • 50g unsalted butter
  • 250g cream cheese
  • 100ml milk
  • 1 tbsp lemon juice
  • 60g 00 flour
  • 20g cornflour
  • Pinch of  salt
  • 1 orange zest
  • 1 tsp orange blossom water


Melt the cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks, lemon juice, orange blossom water and zest, then mix well. Whisk egg whites with the cream of tartar until firm. Add the sugar and whisk until combined. Fold in ½ eggwhite into the cheese mixture, then fold in the remaining eggwhite. Pour the mixture into a lined cake pan. Bake cake in a water bath at 160°C for about 1 hour  until set and golden brown. Once cool dust with icing sugar.