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Sponge base
4 egg yolks
20g of sugar
4 egg whites
80g of sugar
100g of plain flour
50g of butter (melted)
Japanese Cheese filling
500g of cream cheese
150g of icing Sugar
5 egg yolks
20g of corn flour
150g of whipping cream
5 egg whites
30g of sugar
1 lemon (zest and juice) 

Sponge base
1. Preheat oven at 180 degrees Celsius (350 degrees Fahrenheit).
2. Whip yolks and sugar until light and fluffy.
3. For meringue, whip whites until soft peak and add sugar, continue to whip until stiff peak.
4. Incorporate the meringue into the yolks mixture.
5. Sift and fold in flour and lastly stir in melted butter and mix well.
6. Pour batter into 23cm greased mould and bake at preheated oven for 25 - 30 minutes.
7. Invert the cake directly from the mould once it is baked.
Japanese Cheese filling
1. Line a thin layer (1cm thick) of sponge base on to a 23cm (9in) springform cake pan.
2. Preheat oven at 160 degrees Celsius (320 degrees Fahrenheit).
3. Whisk cream cheese, icing sugar, corn flour and cream over simmering water until smooth. Remove from heat.
4. Mix in yolks, zest and juice, mix until well incorporated and set aside.
5. To make meringue, whisk egg whites until foamy or soft peak.
6. Add in sugar and continue to whip until stiff peak.
7. Lightly fold one third of the meringue (egg white mixture) into the cheese mixture, gently fold in the remaining meringue until just combined.
8. Pour mixture into prepared pan and bake in a water bath in preheated oven for 50-60 minutes until firm and golden brown.
9. Transfer to a cooling rack, allow to cool and refrigerate overnight.
10. Glaze with apricot or neutral glaze before serving and garnish as desired.