Ingredients
SPONGE CAKE
3 eggs
80 g of plain flour, sieved
˝ tbsp of cake emulsifier
1 tbsp of water
60 g of caster sugar
40 g of corn oil
CHEESE MIXTURE
1 cup (150 g) of plain yogurt
250 g of cream cheese
1 tbsp of lemon juice
50 g of icing sugar
50 g of toasted almond flakes
Cheese Cake Preparing Method
SPONGE CAKE
- Preheat oven to 180°C.
- Line a 7" round baking tin with grease proof paper.
- Whisk sponge cake ingredients at high
speed until fluffy.
- Lower the speed, add in corn oil and stir well.
- Pour the batter into the prepared baking fir and bake in a reheated oven at 180°C for 25- 30 minutes or until cooked.
- Remove cake from tin and leave to cool on wire rack.
- Slice the cake into 3 layers.
YOGURT CREAM CHEESE MIXTURE
Put everything into a mixing bowl, use K beater to beat until smooth.
Spread yogurt cream cheese mixture over the sponge cake and sprinkle toasted almond flakes on top.
Chill in the fridge for 7 hours before serving.
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