My Pound Cake Became a Cheesec

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Poundcake:
Self raising flour		150g
Butter		100g
Granulated sugar		130g
Eggs		3
Honey		1 tbsp
Vanilla extract		1 tsp
Sweet cheese dip:
Cream cheese		180g
Granulated sugar		2 tbsp
Lemon		1/2
Bitter cheese dip:
Coca powder		1 tsp

Method

Cook

35min

Put the butter in a bowl and microwave for 30 seconds. Whisk well, making it light and fluffy. Preheat the oven 200C.

Add sugar, vanilla extract and honey dissolved in a bit of water into the butter and whisk well.

Separate the egg yolks and whites. Whisk the egg whites to make a meringue. Mix the yolks.

Add the egg yolks into Step 2 and whisk well. Add the meringue a bit at a time and mix lightly.

Sieve the flour into the bowl and fold in lightly. Don't mix too hard otherwise the mixture will be heavy.

Line an oven tin with baking paper and pour in the mixture evenly.

Bake in the oven for 18 minutes. Allow to cool.

Make the sweet cheese dip:I used plain Philadelphia cream cheese.

Add the sugar and squeeze in the lemon. It's ready. Separate into two bowls.

To make a bitter cheese dip, dissolve the cocoa powder in a bit of warm water and add to one bowl of the sweet cheese dip and mix.

Transfer the dips into small ramekins. Cut the pound cake into bitesize pieces and serve with a flourish!

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