The pastry section at Singita Sasakwa Lodge has developed a revered status in the Grumeti kitchen hierarchy.

When a day doesn’t go according to plan and you’re left feeling a little flat it’s always a good idea to wander aimlessly into the Sasakwa pastry kitchen. Armed with a suitably forlorn expression you’ll inevitably find yourself rewarded with a feel-better wedge of chocolate tart, a warm-the-soul butter biscuit or a heat-the-heart slice of freshly baked foccacia; and rather miraculously things immediately start to look up.

This Cream Cheese and Lemon Sponge recipe is enough to lift even the Monday blues.


250g        Butter
350g        Sugar
15ml        Baking Powder
250g        Cream Cheese
6               Eggs
350g        Flour
5ml          Lemon Zest
5ml          Vanilla Essence


Pre-heat your oven to 180˚C. Line a 24cm baking tin with baking paper. Cream the butter and sugar until it is pale and fluffy. Add the cream cheese and zest and mix well. Add the eggs one by one and stir continuously while doing so gently fold in the flour. Pour the mixture into the prepared baking tin and bake for 40 minutes or until the test stick comes out clean. Cool on a cooling rack.

The cream cheese and lemon sponge is best served when fresh and still warm. To make it extra delicious add some vanilla ice cream and, for the garnish, add some fruit coulis and caramelized popcorn.

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