Cottage Cheese Sponge Cake is a simple and delicious bake. I've looked through many recipes for sponge cakes with cottage cheese online and noticed that quite often what's being passed off as a cottage cheese sponge is really more of a cottage cheese pie — using, for example, just a couple of eggs for half a kilo of cottage cheese. But that's not quite right. If we're making a sponge cake, we need to follow the classic sponge-making method, which means eggs are the foundation, with the whites and yolks whipped separately and then gently folded together. The cottage cheese should be added in a smaller amount. Adding cottage cheese and milk makes the batter more moist and dense, which is why it's best baked in a water bath. This helps the cake rise better and turn out tender and fluffy. In short, my cottage cheese sponge cake truly lives up to its name! The flavor is somewhere between a classic sponge cake and a baked cottage cheese casserole. It's wonderfully unusual and of course delicious. Give it a try! The four of us — me and the kids — polished it off in a single day. Our one-year-old especially loved it and ate a full adult portion!)) When you break off a piece with a fork or spoon, you can actually hear a soft "pffff" sound — that's how tender and airy this cottage cheese sponge cake turns out! That means you did everything just right!
Ingredients:
- 6 eggs
- 300 g cottage cheese
- 150 g milk
- 100 g sugar
- 60 g flour
- 30 g cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla sugar
- zest of half a lemon
- a pinch of salt
Preparation
Beat the egg whites thoroughly for 5–15 minutes or longer, gradually adding the sugar, and whip until stiff peaks form.
Place the egg yolks in a bowl and add the cottage cheese, milk, lemon juice, vanilla sugar, and a pinch of salt. I used 9% fat cottage cheese.
Blend everything thoroughly with an immersion blender until completely smooth and homogeneous. This is the most important step! Don't just mix until combined — work the mixture thoroughly until you have an absolutely smooth mass with not a single lump of cottage cheese. By the way, you can substitute cream cheese or ricotta for the cottage cheese in this sponge cake, and it will be just as delicious.
Add the lemon zest and stir to combine. Sift the flour and starch together. Add them to the yolk mixture in portions, gently mixing on low speed for just a short time.
Next, gently fold in the whipped egg whites in portions using light, sweeping motions from the bottom up, being careful not to deflate the batter.
Prepare your baking pan — it will need to be set inside a larger pan filled with boiling water to create a water bath. Transfer the batter into the pan and smooth the top gently. Place the setup in an oven preheated to 160°C (320°F), then carefully pour boiling water into the outer pan. Bake the cottage cheese sponge cake for approximately 60–70 minutes.
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