Fanta Cake

I have made the Fanta cake many times, especially when I need something special with simple ingredients. I often make it for meals with more guests because it cuts nicely and is easy to serve. The egg-based sponge, cream cheese, and the layer with Fanta juice and pudding make it easily recognizable. The recipe is from the Cheerful Cooks, and I have been returning to it for a few years.

Quick Info

Total time: about 2 hours (including cooling)
Working time: 30-40 minutes
Baking time: 20-25 minutes
Servings: 20-24 (depending on portion size)
Difficulty: medium
Recipe type: family dessert or festive meal

Ingredients

Sponge:
6 eggs
6 tablespoons sugar
6 tablespoons flour
100 ml oil
1/2 packet baking powder

Cream:
1 kg sweet cheese (cottage cheese)
200 g sugar
250 g butter (at room temperature)

Glaze:
750 ml Fanta juice
2 packets vanilla pudding (for 500 ml liquid each)
2 tablespoons sugar

Preparation method

1. Start with the sponge. Separate the eggs. Beat the egg whites until stiff with the sugar added gradually, like for meringue. When finished, add the oil little by little, mixing gently. Beat the yolks separately, then add them to the egg whites gradually. Finally, add the flour mixed with the baking powder. Mix everything gently with a spatula so the composition doesn't deflate.

2. Line the baking tray with parchment paper. Pour the sponge mixture and level it. Bake in the preheated oven at 180°C for about 20-25 minutes. The sponge is done when it passes the toothpick test. Remove the tray and let the sponge cool completely.

3. For the cream cheese: put the cheese, sugar, and butter in a large bowl. Beat well with a mixer until a smooth cream forms without lumps. Spread the cream over the sponge only after it has completely cooled to prevent the butter from melting.

4. For the pudding layer with Fanta juice: in a pot, mix the pudding powder with 2 tablespoons of sugar and a little of the Fanta juice (just enough to make a lump-free paste). Then gradually add the rest of the Fanta, stirring continuously. Cook over medium heat, stirring all the time to prevent it from sticking. When it thickens, remove from heat. Pour the pudding warm (not hot) over the cream cheese. Level quickly as it sets quite fast.

5. Let the cake cool until the pudding sets. Cut it with a knife dipped in cold water.

Why I make the recipe often

It's a cake I can make even when I have less time, the ingredients are handy, and the taste is balanced, not too sweet. It slices easily, keeps well in the fridge, and doesn't require extra decoration.

Tips and variations

Tips

1. The cheese should be well drained. If it has too much whey, the cream will be soft.
2. The butter should be soft when mixing with the cheese. Otherwise, the cream may remain lumpy.
3. Pour the pudding glaze over the cream while it's still warm (but not hot).
4. Cutting is easiest with a wet knife.

Substitutions

1. The Fanta juice can be any carbonated orange juice with a similar flavor.
2. Cottage cheese can be replaced with Quark or ricotta, but it needs to be well drained.
3. Vanilla pudding from any brand, just make sure to use two packets for 750 ml of liquid.

Variations

1. For a more intense flavor, you can add grated orange zest to the cream cheese.
2. If you want a less sweet cake, reduce the sugar in the cream by 30-40 g.
3. The sponge can be lightly soaked with juice before adding the cream if you prefer a moister dessert.

Serving ideas

It's suitable for festive meals or when you have guests. It slices easily into squares or rectangles. It can be placed on a platter directly from the tray, without any additional decorations. For takeaway serving, it holds up well and doesn't leak.

Frequently asked questions

1. Can the cake be made a day in advance?
Yes, I actually recommend letting it chill for a few hours or overnight so the layers set and it slices more easily.

2. Can I use packaged cheese or cream cheese?
Yes, but make sure it’s unsalted and has a neutral taste. Be careful with the consistency – if it’s softer, use less butter or drain excess liquid.

3. What size pan is suitable for the given quantities?
A pan of about 25x35 cm is suitable for this sponge, but it doesn’t have to be exact.

4. Does the juice need to be carbonated?
Yes, for texture and taste. You can use Fanta or other carbonated orange juices.

5. Can I use a different type of sponge?
Yes, but the classic recipe works with a fluffy egg sponge as described.

Nutritional values (estimates, per serving - 1/24 of the cake)

Calories: approximately 230-250 kcal
Proteins: 5-6 g
Fats: 13-14 g
Carbohydrates: 23-25 g

Values are indicative and may vary depending on the cheese used and portion sizes.

Storage and reheating

The cake keeps best in the fridge, covered, for up to 3 days. It does not freeze and there’s no point in reheating it. After cooling, the sponge doesn’t harden and remains pleasant. If left uncovered for too long, it may absorb odors from the fridge, so I keep it covered with foil.

Preparation of the base: Whisk the egg whites, sugar, and oil until well combined. Beat the egg whites until stiff peaks form. Gradually add the whipped yolks to the egg whites and then add the flour and baking powder. Pour everything into a baking tray lined with parchment paper and bake in the oven. Once the base is baked (check with a toothpick), remove it and let it cool. Preparation of the cream: Whisk the cheese together with the sugar and butter until fluffy. Pour the resulting cream over the cooled base. Mix the 2 packets of pudding with the 2 tablespoons of sugar, then gradually add the Fanta juice and bring to a boil until it thickens. Pour the warm mixture over the cheese cream on the base. Let it cool. After cooling, it can be cut with a knife occasionally rinsed under cold water. Enjoy your meal!

 Ingredients: Base: 6 eggs, 6 tablespoons sugar, 6 tablespoons flour, 100 ml oil, 1/2 baking powder. Cream: 1 kg sweet cheese, 200g sugar, 250g butter, 750 ml Fanta juice, 2 packets of vanilla pudding + 2 tablespoons of sugar.

 Tags:  cheese cake