Cheese Sponge Cake

This is by far the softest cake i've ever made and tasted. The cake uses creamcheese and beated eggwhites. The key to perfecting the texture is folding the cake mixture into the egg whites. You will need to fold it gently so that the egg whites does not deflate.

The filling was white chocolate butter cream and grated cheese. Outside are chocolate flakes that I have made extra extra thin so that it wouldn't dominate the taste of the cake.

Another tip, when baking this cake, the cake rises quite a lot when baked, so do not put too much in you baking pans or it will overload.