Instructions
Step 1. Prepare the Sponge Cake Base:
- Preheat the oven to 350°F (175°C). Grease and line a round cake pan.
- In a large bowl, whisk the eggs and sugar until pale, thick, and fluffy.
Step 2. Warm and Combine Wet Ingredients:
- In a small saucepan, gently heat the milk, melted butter, and vanilla until warm. Slowly fold this mixture into the egg-sugar mixture.
Step 3. Add Dry Ingredients:
- Sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined.
Step 4. Bake the Sponge:
- Pour the batter into the prepared pan. Bake for 20–22 minutes, or until a toothpick inserted comes out clean. Let cool completely.
Step 5. Make the Cheesecake Filling:
- Bloom the gelatin in water for 5 minutes.
- Beat the softened cream cheese with sugar until smooth and creamy. Add the strawberry puree and vanilla extract.
- Melt the bloomed gelatin gently (microwave or stovetop) and mix it into the cream cheese mixture.
- In a separate bowl, whip the heavy cream to stiff peaks. Gently fold it into the cream cheese mixture. Add a few drops of pink food coloring if desired.
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