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Cream Cheese Mini-Cakes

Small cream cheese sponge cakes baked in ramekins in the microwave, with optional butter cream or peanut cream fillings.

From the Recipes Wiki (Fandom) · 17 ingredients
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Why it works: Vanilla and sugar are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 35,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Cream Cheese Mini-Cakes

Ingredients

Directions

Prepare the batter

  1. Line 4 ramekins (9 x 5 centimeters) with greaseproof paper, either cutting pieces to size or pressing the paper into the dishes so the finished cakes have a ripply, crinkled shape.

  2. Put the cream cheese and white wine into a heatproof container, cover, and microwave for 20 seconds at 500 watts.

  3. Take out and whisk until creamy.

  4. Add the double cream, oil, and vanilla extract, and mix well.

  5. In a separate bowl, beat the eggs.

  6. Add the sugar and whisk until it thickens.

  7. Add the flour and baking powder to the egg mixture.

  8. Whisk lightly, then add the cream cheese mixture.

  9. Half fill each ramekin dish with batter.

Cook and unmould

  1. Cover loosely with cling film/plastic wrap, allowing plenty of room for the cakes to rise.

  2. Microwave on low heat (150-200 watts) for 5 minutes.

  3. Turn up to a higher heat (500 watts) and microwave for another 1 1/2 minutes.

  4. Turn the cakes out while they are still hot and peel off the greaseproof paper.

Make the optional fillings

  1. Optional buttercream: mix caster sugar with softened butter until it becomes pale.

  2. Slowly add double cream, mixing as you go.

  3. Optional peanut filling: add caster sugar to 6 tablespoons double cream.

  4. Whisk for 5-6 minutes, until thick, then add peanut butter and mix well.

Nutrition, whole recipe (rough)

1151Calories
29 gProtein
61 gFat
116 gCarbs

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Peanut1 oz (28g)161
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Cream Cheese1 oz (28g)99
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Wine2 tbsp cooking wine (30ml)25
Vanilla1 tsp extract (4ml)12
Sunflower Oilnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Vanilla + sugartop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Sunflower + vanillatop 10% of all pairs
    Smell alikestrong
    Cooked together192 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Sunflower + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together803 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Vanilla + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together19,241 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Vanilla and sugar barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cream cheese
Adds richness and a dense, creamy moisture to the crumb.
Eggs
Provide structure as they set, giving the cakes their body and rise.
Plain flour
Forms the starch framework that sets the crumb once heated.
Granulated sugar
Sweetens the batter and helps whisk the eggs to a thicker, more stable foam.
Baking powder
Releases gas during heating so the cakes rise and become light.
Double cream
Adds fat and moisture, leaving the crumb tender and soft.

The step that matters

Microwave in two power levels. Cooking gently at low power first lets the batter rise and set evenly; a high-power finish then firms the centre. Too much high power early can overheat the edges, leaving them dry and the middle underdone.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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