IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- 3¼ cups (750 g) cream cheese - room temp
- 1¼ cups (250 g) white sugar
- 4 eggs - room temp
- 1 cup (240 ml) cream - heavy cream or whipping cream, room temp
- ½ tsp salt
- 1 tsp vanilla essence/extract
- ¼ cup (34 g) flour - regular all purpose, sifted
- ½ tsp lemon juice - fresh
Instructions
- Preheat your oven to 200 °C (392°F) fan forced (see note 1 if you don't have a fan function), and prepare an 8x3 inch cake tin by double lining it with baking paper, ensuring you have some excess coming up the sides (see video demonstration).
- Add your cream cheese and sugar to a stand mixer, and with the paddle attachment mix on a medium speed until the mixture is smooth. You can use a hand mixer too.
- Add in your eggs one at a time, mixing well in between each egg (about 10-15 seconds). Scrape down the bowl as needed.
- Next add in your cream, salt, vanilla and lemon juice and mix until well incorporated into the batter. Your batter should be very smooth.
- Lastly, add in your flour and mix on a low speed until well incorporated into the batter.
- Pour your batter into your lined cake tin. Give it a light bang on your bench top to get rid of any large air bubbles, and then bake for 50 minutes to an hour.
- Once ready, your cake should have a caramelized top, and will be jiggly in the middle.
- Let the cake cool in the pan for about 4 hours to allow it to set, and you will notice the middle sinks a little as it sets - this is what we want! :)
- Once ready, remove the cake from the cake tin by lifting it up with the baking paper. Cut and serve.
Video
Notes
Note 1. In this recipe I use an oven with the fan function turned on. The fan forced function cooks cakes faster, so if your oven doesn't have a fan option, then you will need to increase the baking temperature to 220°C (428°F) so that the cake bakes at the same rate as mine :)
Nutrition
Calories: 256kcal | Carbohydrates: 30g | Protein: 13g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 86mg | Sodium: 579mg | Potassium: 224mg | Fiber: 0.1g | Sugar: 26g | Vitamin A: 422IU | Vitamin C: 0.2mg | Calcium: 250mg | Iron: 1mg
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
Tried this recipe?I love hearing from you! Tag me @cakesbymk.nz on instagram so I can see your amazing creations :)