Cream cheese pudding, delicious and fluffy homemade sponge cake

As is usually done in Argentina, this cream cheese pudding It is ideal to accompany mate, although it is equally perfect to accompany a coffee or tea for a snack or to start the day off right at breakfast.

Stay with this recipe because you will repeat it for sure and this cake is addictive. His crumb is fluffya little denser than that of other sponge cakes when carrying cream cheese, although it is compensated by the addition of orange zest that refreshes and lightens it.

recipe information

• • Preparation time: 20 minutes

• • cooking time: 50 minutes

• • total time: 1 hour and 10 minutes

• • rations:8

• • Category: cake shop

• • type of cuisine: Argentina

• • Calories per serving (kcal):456

Cream Cheese Pudding Ingredients

• • 3 eggs

• • 120g cream cheese

• • 1 pinch of salt

• • 200g icing sugar

• • 180 ml of sunflower oil

• • 1 teaspoon vanilla paste

• • zest of an orange

• • 220 g self-rising flour (or all-purpose wheat flour + 1 teaspoon of flour)

Necessary utensils

• • A 23×10 cm rectangular mold

How to make cream cheese pudding

To make this pudding we are going to preheat the oven to 180 ºC with heat up and down. While the oven is heating up, make the dough. To do this, we beat 3 eggs, which we will have at room temperature, with 120 g of cream cheese and 1 pinch of salt.

When the egg mixture has doubled in volume, add 200 g of icing sugar and continue beating for a couple of minutes.

We pour 180 ml of sunflower oil and beat it with the rest of the ingredients.

To flavor the pudding, add 1 teaspoon of vanilla paste and the zest of an orange to the dough.

The last of the ingredients is flour. On this occasion, we will use 220 g of self-rising flour that incorporates chemical yeast. If you don’t have one, you can use the same amount of regular flour by adding 1 teaspoon of chemical booster. At this point, it is very important to sift the flour and incorporate it into the rest of the dough in 2 or 3 batches.

We are interested in ensuring that the dough does not lose the airy texture that we have achieved up to now, so to incorporate the flour into the dough, we will mix it with a spatula and with enveloping movements.

Pour the dough into a rectangular mold that we will have lined with baking paper.

Bake the pudding for 50 minutes or until a toothpick inserted comes out dry.

Transfer the pudding to a wire rack to cool.

We serve the cheese pudding sprinkled with icing sugar. This cake lasts perfectly 3 or 4 days if we store it in a tin box and keep it cold in the fridge.

Easy preparation summary

1. 1. Preheat the oven to 180 ºC and beat the eggs with the cream cheese and salt

1. 1. Add the icing sugar and continue beating

1. 1. we pour the oil

1. 1. We flavor the pudding with vanilla and orange zest

1. 1. Add the sifted flour

1. 1. We mix it with enveloping movements

1. 1. Pour the dough into the mold lined with baking paper.

1. 1. Bake the pudding for 50 minutes.

1. 1. Let it cool on a wire rack

1. 1. We serve it sprinkled with icing sugar