The sponge is made up of a well aerated structure that provides you with a firm yet light dessert. The taste of the cream cheese and white chocolate frosting together with the sweetness of the sponge brings you a perfect combination.

Makes 25 x 30cm tin. 
Preparation and Cooking time: Approx 45 minutes

For Cake:

Lamb Brand Sponge Mix 800g

Water 160ml

Eggs 6

For Filling:

Lamb Brand Glace Cherries 200g

Lamb Brand Icing Sugar 30g

Icam White Chocolate 300g for frosting, 50g for decoration

Low Fat Soft Cheese 500g

Sponge Cake: Sift the sponge mix in a bowl. Mix together the eggs and water. Sift again the sponge mix, this time on the eggs and water mixture. Mix at medium speed for 12 minutes. Turn into two greased 35cm cake tins lined with parchment paper and bake for around 20 minutes in a 180°C preheated oven. Insert a toothpick and see it comes out clean to make sure that it is done. When ready cover with a tablecloth and let stand.

Prepare the Filling: With a vegetable peeler shave the 50g chocolate and keep aside in the fridge. Beat the soft cheese and icing sugar together. Melt the chocolate by placing the closed packet in boiling water, then open carefully and add to the cheese and sugar mixture and mix well until smooth, preferably with a hand blender. Chill in the fridge until required. Now spread half the white chocolate frosting over one layer of sponge and gently press the cherries. Top the cherries with the second sponge and spread the remaining half white chocolate frosting on top. Scatter the reserved chocolate shavings over the cake. Keep in the fridge until ready to serve.