🍰 Cottage Cheese Sponge Cake (Fluffy, High-Protein Version)
Light, airy, and naturally higher in protein thanks to cottage cheese — this cake is soft like a classic sponge but with a creamy richness.
📝 Ingredients (8-inch / 20 cm round pan)
- 1 cup (225g) full-fat cottage cheese
- 3 large eggs, separated
- ½ cup (100g) sugar (or ⅓ cup for lightly sweet)
- ½ cup (60g) all-purpose flour
- 1 tbsp cornstarch (for extra lightness)
- 1 tsp vanilla extract
- ½ tsp baking powder
- Pinch of salt
- Zest of ½ lemon (optional, but lovely)
👩🍳 Instructions
1️⃣ Prep
Preheat oven to 170°C (340°F).
Line the bottom of an 8-inch pan with parchment (do not grease the sides for better rise).
2️⃣ Blend the cottage cheese
Blend cottage cheese until completely smooth (very important for a fluffy texture).
3️⃣ Mix yolk batter
In a bowl, whisk egg yolks with half the sugar until pale.
Stir in blended cottage cheese, vanilla, and lemon zest.
Sift in flour, cornstarch, baking powder, and mix gently.
4️⃣ Whip egg whites
Beat egg whites with salt until foamy.
Gradually add remaining sugar and whip to medium-stiff peaks (glossy, not dry).
5️⃣ Fold
Gently fold ⅓ of the egg whites into the batter to lighten it.
Fold in the rest carefully to keep as much air as possible.
6️⃣ Bake
Pour into prepared pan.
Bake 30–40 minutes, until golden and springy in the center.
If browning too quickly, tent loosely with foil.
7️⃣ Cool properly
Let cool in the pan for 10 minutes, then run a knife around edges and remove.
Cool completely before slicing.
💪 Why It’s Higher Protein
Cottage cheese adds:
- Extra protein
- Moisture without excess fat
- Creamy structure that keeps the crumb tender
✨ Optional Variations
- Add 1 tbsp lemon juice for a brighter flavor
- Fold in fresh berries before baking
- Dust with powdered sugar or serve with Greek yogurt
If you’d like, I can give you:
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