About this recipe:This sponge cake is incredibly light and moist. Serve as is, with whipped cream and berries or spread over your favourite icing. Simple and delicious!
Makes: 1 26cm round tube cake
225g cream cheese
275g butter, softened
700g caster sugar
7 egg yolks
2 teaspoons vanilla extract
325g plain flour
1/4 teaspoon salt
1/4 teaspoon baking powder
7 egg whites
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat oven to 180 C / Gas 4. Grease and flour a 26cm round tube cake tin. Sieve together the flour, baking powder and salt. Set aside.
In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolks one at a time. Beat in the vanilla extract. Beat in the flour mixture.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Fold the egg whites into the batter. Pour into prepared tin.
Bake in preheated oven for about 1 hour or until a skewer comes out clean.