Angel Sponge Cheesecake Recipe

A luxurious two-layer dessert starting with a light sponge cake base topped with a fluffy orange-flavored cheesecake made with whipped egg whites and cream. The citrus notes from fresh orange zest and juice create a sophisticated flavor profile perfect for special occasions.

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Prep Time 30

Cook Time 40

Chilling time 4

Servings: 8

Course: Dessert

Cuisine: British

Ingredients Method Notes

Ingredients

For the Angel Sponge:

2 extra-large eggs
6 tablespoons 75g granulated sugar
⅓ cup 55g all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt

For the Cheesecake Layer:

½ cup 115g salted butter, softened
¾ cup 150g granulated sugar
3 extra-large eggs separated
Finely grated zest and juice of 2 oranges
¾ cup + 2 tablespoons 200g full-fat cream cheese
1¼ cups 300ml heavy cream, lightly whipped

For Decoration:

Confectioners’ sugar for dusting
Orange segments
Mint leaves

Method

Begin by preheating the oven to 350°F and preparing a 9-inch springform pan by greasing it thoroughly and lining the base with parchment paper. In a large mixing bowl, beat 2 extra-large eggs with 6 tbsps (75g) granulated sugar until the mixture becomes thick and pale.
Gently fold in the sifted ⅓ cup (55g) all-purpose flour, ½ tsp baking powder, and ¼ tsp salt, taking care not to deflate the mixture.
Pour the batter into the prepared pan, spread it evenly, and bake for 20–25 minutes until the sponge is springy to the touch. Remove from the oven and allow it to cool completely before carefully cutting the sponge horizontally in half.
Once the sponge has cooled, clean the springform pan and re-line it with fresh parchment. Place one sponge layer inside the pan to form the base.
Prepare the cheesecake filling by beating together ½ cup (115g) softened salted butter, ¾ cup (150g) granulated sugar, 3 egg yolks (reserving the whites), finely grated zest and juice of 2 oranges, and ¾ cup + 2 tbsps (200g) full-fat cream cheese until smooth and well combined.
In a separate bowl, whip 1¼ cups (300ml) heavy cream until it reaches a light, cloud-like consistency, then gently fold this into the cheese mixture.
Whip the 3 reserved egg whites until stiff peaks form and carefully fold them into the filling until just combined. Pour half of the cheesecake mixture over the first sponge layer, top with the second sponge layer, then add the remaining filling, smoothing the top evenly.
Refrigerate the cheesecake for several hours or overnight until set. Before serving, dust the top with confectioners' sugar and decorate with fresh orange segments and mint leaves for an elegant presentation.

Notes

What exactly are angelcakes?

Angel sponge cheesecake combines the best of both worlds, but understanding angelcakes is essential. Angelcakes are light, airy sponge cakes made primarily with egg whites, sugar, and flour, containing no butter or oil. The absence of fat gives them their distinctive fluffy, cloud-like texture and pristine white color. These cakes rely on whipped egg whites for leavening rather than baking powder or soda.

The key to perfect angel sponge is gently folding ingredients to preserve the air bubbles in the beaten egg whites. They're traditionally baked in tube pans with removable bottoms, which help the delicate structure rise and cool properly without collapsing.

Angel sponge cheesecake layers feature a subtly sweet flavor and tender crumb that pairs beautifully with creamy cheesecake filling, fresh fruit, or light glazes. Their low-fat profile makes them a popular choice for health-conscious dessert lovers. The texture is slightly chewy yet melt-in-your-mouth soft, offering a sophisticated base for cheesecake creations that are lighter than traditional butter-based versions.