When cheesecake meets spongecake

This is not a normal cheesecake. It's cotton soft! A texture like no other. A mixture between cheesecake and spongecake. Mmmm..


I first had this last year in Singapore. From Four Leaves bakery, Bugis Junction. I ate it at the airport whilst waiting for my flight home. Mmm.. it was so delicate. So yummy! Hehe. So I gave a shot at making it. And the result? A texture like no other~ HaHA! :D

L-R: Sprinkled with green tea powder, plain, sprinkled with soybean powder, plain. ;) (If you're wondering why the plain ones look different from each other, it's because they came from 2 different cakes. I made 2 mini rectangular and 2 mini circular ones)

Japanese cheesecake

250g light cream cheese, softened
50g butter
100ml milk
6 eggs, separated
125g sugar
60g cake flour (low protein flour)
20g corn flour
1/2 tsp cream of tartar
1 tbsp lemon essence

Preheat oven to 160C.
Melt cream cheese, butter and milk in a double boiler.
Allow to cool.
Whisk egg whites until soft peaks. Gradually add sugar while whisking until stiff peaks.
Sift cake flour, corn flour and cream of tartar in a large bowl. Mix in cream cheese mixture, egg yolks and lemon essence.
Gently fold in egg whites.
Transfer mixture into a greased/lined baking pan. Wrap the sides and bottom of the baking pan/s with aluminium foil. Do not cover the top! (This helps prevent water from seeping through to the pan and cake mixture.)
Place baking pan into a large roasting pan. Fill roasting pan with boiling water about up to half way to the baking pan.
Bake for about 1hr or until cooked. (Will depend on pan sizes. Check with skewer. If it comes out clean, it is cooked)
Leave door ajar for about 45mins. (ie. leave an oven mit in between door and oven to give about 1-2cm gap for heat to slowly disperse. Don't open the door fully!)
Allow to cool completely on wire rack.


Sprinkled with matcha (green tea powder).


Eat happily. :)

The cake I did not bake

My sister baked a cake. She wanted to try making a sponge cake because we had cream left over in the fridge... and my cherries from NYE cherry picking.


The cake looked okay. Was slightly dry, but had a nice crunch on the edges. The cream was.. well, let's just say it didn't look like cream. By the time I came downstairs to see what she was doing, it looked like.. ricotta cheese. Hahaha.


It was edible. And half the cake has been devoured by 3 people (mainly 2 people actually). So it must have been good right? Well.. my cherries are in it. The very last of it. Plus, there was no oil or butter added to the cake! So it was somewhat healthier.. though the cream would have evened it out.


Look at all the cherries! Yum yum! Plus, look at the size of those cherries! I picked the very best, I did. :)

Oh. And I was at work when she made the sponge, so I didn't see the process of her making it. But this was how she did it:

Sponge cake
4 eggs, separated
2/3 cup plain flour
1/3 cup corn flour
3/4 cup sugar
1 tsp baking powder

Preheat oven to 180C.
Add vanilla to egg yolks.
Sift all dry ingredients twice.
Beat egg whites until stiff peaks. Gradually add sugar.
Beat in egg yolks.
Fold in sifted dry ingredients and pour into greased springform pan.
Bake for 40mins or until cooked. Cool cake on cooling rack before slicing into layers or decorating.

The cake was gigantic. It had 3 layers, with cream, fresh cherries (not that fresh as they were picked on NYE, but still fresh!) and sprinkled with icing sugar.


I'd like to make a sponge cake myself one day. I've never tried it. But one day.. :)

Now to drink lots and lots of hot jasmine tea to wash it all down. Gotta love my tea. I recommend drinking hot tea (it has to be hot, not luke warm or warm) after eating anything creamy/oily/sweet. It helps cleanse your insides. And I know, I'm a tea addict. :D