- Preheat oven to 180°C. Grease and line a 23cm baking pan (non-springform) with baking paper.
- Line a baking tray larger than the baking pan and pour 1-inch-deep of hot water. Place in oven.
- Separate egg yolks and egg whites and keep the egg whites in the fridge.
To Make the Cake
- 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.
- Add the egg yolks one by one into the warm mixture, whisking until well combined before adding the next.
- 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.
- Add the lemon zest and juice into the batter, whisk and combine well. Set aside.
- 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.
- 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.
- Pour the batter into the lined baking pan, and tap on benchtop for a few times to release air pockets.
- 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.
- 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.