Philadelphia Sprite Cake

Ingredients for 1 servings:

• 200 g flour
• 50 g cornstarch
• ½ tsp baking powder
• 150 g butter
• 175 g sugar
• 200 ml lemonade, e.g. Sprite
• 50 ml cream
• 2 eggs
• 200 g cream cheese, double cream, e.g. Philadelphia
• 100 ml cream
• 2 tbsp lemonade, e.g. Sprite
• 100 g powdered sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Preheat the oven to 175°C (top/bottom heat). Line a medium-sized springform pan (I used a 16 cm) with baking paper and grease it. Soften the butter slightly and cream it with the sugar until light and fluffy. Beat in the eggs, one at a time. Then mix the flour, cornstarch, and baking powder well in another bowl. Add them to the batter along with the cream and lemonade and mix well. Finally, bake in the oven for about 25 minutes. Remove the finished cake from the oven and let it cool. Then remove it from the pan and prepare the topping. To do this, put the cream cheese in a tall, narrow mixing bowl and mix well with the remaining ingredients. Spread the finished cake cream over the cake. If the cake has some batter left in the pan (as in my case), you can scrape it off with a spatula and sprinkle it over the cream as crumbles. Refrigerate the cake until ready to serve.