Directions

To Prep

1. Preheat oven to 180°C. Grease and line a 23cm baking pan (non-springform) with baking paper.
2. Line a baking tray larger than the baking pan and pour 1-inch-deep of hot water. Place in oven.
3. Separate egg yolks and egg whites and keep the egg whites in the fridge.

To Make the Cake

1. In a large bowl, add the cream cheese, unsalted butter, thickened cream and caster sugar. Place the bowl over a saucepan with simmering water, mash and mix the ingredients until they are melted and well combined, then remove from heat.
2. Add the egg yolks one by one into the warm mixture, whisking until well combined before adding the next.
3. Sift the cake flour into the batter, then whisk and blend well. With a mesh strainer, pour the mixture into a clean large bowl to make a smoother batter.
4. Add the lemon zest and juice into the batter, whisk and combine well. Set aside.
5. In a separate large mixing bowl, whisk the egg whites in medium speed for about 2 mins or until a foamy form. Without stopping the mixer, add the 100g caster sugar slowly into the egg whites in ⅓ portions. Increase mixer speed to high and beat the egg whites until soft peaks.
6. With a whisk or spatula, mix ⅓ of the egg whites into the cream cheese mixture until well combined. Gently fold another ⅓ of the egg whites into the mixture, then pour the mixture into the last ⅓ of egg whites. Fold very gently until well mixed.
7. Pour the batter into the lined baking pan, and tap on benchtop for a few times to release air pockets.
8. Put the cake pan onto the baking tray in the oven. Lower the temperature to 160°C and bake for 70-75 mins. Then lower the temperature to 150°C and bake until the surface is golden brown, about 10 mins. Use a skewer to check if the cake is cooked. If the skewer comes out clean, turn off the oven.
9. Cool the cake by leaving the oven door ajar for 15-20 mins before taking it out. Remove the cake from baking pan and glaze the top with apricot jam mixture. Let cool to room temperature and chill in fridge for 1-2 hrs. Serve cold.