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1
Preheat the oven to 350u00b0F/180u00b0C degrees. Line an 8 x 8 inch (20 cm x 20 cm) pan with parchment paper.
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2
In a bowl, combine flour mix, baking powder, sugar, and eggs and mix well. Gradually add milk until all the dry ingredients are mixed.
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3
Transfer the batter to the lined pan and bake for 20 minutes.
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4
Lift the sponge along with parchment paper from the pan and place it on a rack to cool.
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5
While baking the sponge, boil 100 ml water and place a tea bag to make tea. Add 1 tsp of sugar.
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6
Also while baking, combine cranberries, water, sugar and salt in a saucepan.
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7
Bring to a boil, reduce heat to medium heat and cook for 5 - 10 minutes until cranberries are soft.
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8
In a small bowl, combine 2 tablespoons lime juice and potato starch and add to the pan. Keep stirring for 1 minutes until it is thickened. Turn off the heat and cool.
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9
In a medium bowl, place egg yokes (if using), cheese, rum, vanilla extract, and sugar and mix well.
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10
In a separate bowl, beat whipping cream until it forms a peak.
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11
Add the cheese mixture and beat again until it forms a peak.
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12
Cut the sponge in half horizontally to create 2 sheets of sponge.
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13
Place one sheet of sponge in the 8 x 8 inch pan with a cut side up.
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14
Using a brush, soak the sponge with the cranberry tea.
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15
Pour a half of the cream over the sponge and spread evenly.
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16
Place another sheet of sponge on top with a cut side up and soak sponge with the tea.
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17
Pour the remaining cream over the sponge and spread evenly.
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18
Place the cranberry topping evenly on top. Cover and refrigerate for several hours or overnight.
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19
Infuse love, cut and serve!
