Posts Tagged cheese

Carrot Cake

Carrot Cake

240g cake flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon powder
160g fine sugar
120g corn oil
2 eggs
160g blended canned pineapples
200g shredded carrots (can replace with bananas to make it a hummingbird cake)

50-60g of roasted chopped walnuts for decoration

Method:

1. Preheat oven to 170°C middle rack. Grease and line 2 x 8 inch round pans.
2. Combine all dry ingredients in a bowl and use a hand whisk to stir until combined. Set aside.
3. In another bowl add corn oil, eggs, blended pineapple and mix till well combine. Finally using a spatula, fold in the shredded carrots until combined.
4. Divide the batter into the 2 pans and bake for 30 minutes. Turn the pans half way through the baking to achieve even browning.
5. Remove and cool on wire rack for a few minutes before unmoulding to cool completely. Frost your cake if desired.

For frosting:

250g Cream Cheese, softened
100g non-dairy topping cream
40g Icing Sugar
1 tsp lemon juice

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Method:

1. Whip the cream cheese with the icing sugar until soft, add the lemon juice then set aside.
2. In another bowl, whip the topping cream to soft peak then add the prepared cream cheese and continue to whisk until smooth and creamy before use. I did the open layer frosting and have some left over cream.

 

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Zebra Striped Japanese Cheese Cake

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Zebra striped Japanese Cheese Cake
Ingredients:

167g cream cheese
4 egg yolks
45g castor sugar
40g butter
65g full cream milk
1 Tsp lemon juice
40g cake flour (I have tried plain flour too and it still works)
13g cornflour
1/8 tsp salt
1 tsp vanilla extract

1 tablespoon of dark cocoa powder

4 egg whites
1/8 tsp cream of tartar
35g castor sugar

Method:

1. Pre-heat oven to 160°C (Top and bottom heat, no fan force)

2. Line bottom of a 7in x 3in round cake pan and grease the sides.

3. Using a hand whisk, whisk the cream cheese, sugar (45g) and butter on a double boiler until smooth and sugar has dissolved. Remove from heat. (I usually leave them in the double boiler to melt while I prepare the rest of the ingredients. By the time I am done, the cheese and butter would have been soft and easier to whisk.)

4. Add cold milk and whisk until combined. The cold milk helps to cool down the mixture enough to enable you to add in the yolks without cooking them!

5. Add egg yolks one at a time and whisk until smooth.

6. Add vanilla, salt, lemon juice and whisk again.

7. Sift flour and fold into mixture until fully combined. Set aside. (Most times I just used the same whisk to blend it in.)

8. Whisk whites in a clean, dry bowl at low speed till foamy.

9. Add cream of tartar and beat at high speed till bubbles become very small but still visible.

10. Gradually add sugar (35g) and beat till soft peaks.

11. Fold whites into batter 1/3 at a time. Fold with a hand whisk (yes, the same hand whisk) until combined before adding another 1/3 portion. Finally add the last 1/3 and switch your hand whisk for a spatula to gently fold until smooth and no streaks of meringue is visible. Make sure that you scoop right to the bottom so that you do not missed any cheese batter. Divide batter into half, sift in cocoa powder into one portion and gently fold in.

12. Scoop batter into prepared pan using an ice cream scoop of ladle alternatively on top of each layer and tap the pan on the counter to release air bubbles.

14. Bake in a waterbath at 160C (no fan) on lowest rack in the oven for 60 mins. Remove from the oven and wait for a couple of minutes if the cake has not yet pulls away from the cake pan. Tent if the cake gets too brown.

15. Unmould once cake has pulled away from the sides of pan by inverting on to a smooth non-stick pan, peel off the lining paper and invert it back on to a rack to cool.

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Taiwan Old Fashion Sponge Cake wannabe

Baked on 4/10/2017 – No cheese on the top, just replace liquid with orange juice

 

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Replace the milk with Orange juice, zest and 1 tablespoon of Sunquick..yum!

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Was expecting the cheese to sink a bit, but it didn’t!

Taiwan Old Fashion Sponge Cake wannabe

Line bottom and the sides of 7″ square pan

Ingredient A:

50g Corn oil
5 Egg yolks n whole egg 1- (65g)
70g Cake flour
70ml Fresh milk
1 tsp vanilla extract

Ingredient B:

Egg white 5
80g Castor sugar
1/4 tsp Cream of Tartar OR 1/2 lemon juice

Optional: 4 pieces cheese slices and some shredded cheddar cheese

METHOD:

Preheat oven to 170C, second lowest rack.

1. In a large mixing bowl, hand whisk egg yolks, oil, milk, whole egg until pale and well combined then sift in the flour and mix until smooth. Cover n Set aside.
2. In another clean dry bowl(make sure it’s oil free too!) use an electric whisk (or stand mixer if you have one) whisk the egg white until foamy before adding cream of tartar. Continue whisking until thick foams before slowly adding sugar and continue whisking until stiff peaks form or if you can be gentle, just until soft peaks is fine. I find mixing soft peaks meringue into the yolk batter is easier than stiff peaks.
3. Fold meringue into egg yolks batter gently, 1/3 portion at a time until you get a nice creamy batter that can be poured into your cake pan easily. You can use a hand whisk to fold in the meringue and at the end, switch to a spatula to scrap the bottom of the batter and fold up gently to ensure even mixing of the meringue into yolk batter.
4. Pour half the cake batter into the pan, then place the cheese slices gently on top; add some shredded cheddar if you wish. Top up with remaining half batter and lastly add shredded cheddar cheese on the top. Bake in a water bath for 20 minutes at 170C before reducing the temperature to 150C and continue to bake for another hour. Please take note that temperature and timing is only indicative here.
5. Remove from oven and drop the pan from a height a couple of times to minimize shrinkage. Remove from mould by holding the paper lining and lifting up on to a cooling rack. Peel the paper from the sides and allow to cool before slicing.

Note to self: Smeg oven with the above temperature and timing

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Cheese & Fruits Pastry Cake

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Cheese & Fruits Pastry Cake

Cream cheese mixture:
125gm cream cheese
2 Tbsp sugar
1 tsp lemon juice

Cake batter:
120gm butter
120gm soft brown sugar
2 large eggs (65g with shell)
½ tsp vanilla extract
140gm all purpose flour (can use cake flour)
1/ 2 tsp baking powder
Blueberries, canned apricots and fresh plums – as much as you like

Method:
1. Rinse the blueberries and cut the plums into small cubes/thin slices and set aside to air dry. Do the same for the canned apricots. Pat dry with paper towel before slicing.
2. Grease a 9″ removable base pie pan.
3. Preheat oven to 160(fan)/180C.
4. Sift flour with baking powder, set aside.
5. Beat cream cheese, lemon juice and sugar until smooth and creamy. I use hand whisk to do this. Set aside.
6. Cream butter and brown sugar until light and fluffy.
7. Add in eggs one by one, beating well after each addition. Beat in vanilla extract.
8. Put in half of sifted flour and beat until combined before adding the balance of flour.
9. Put about a third portion of the batter into the lined pan and spread it to cover the bottom and sides of the pan.
10. Spoon dollops of half portion the cream cheese on top of the batter randomly.
11. Arrange half the fruits over the batter.
12. Dollop remaining batter over fruits.
13. Spoon in the balance of cream cheese and arrange the balance of fruits over it.
14. Bake for 35 minutes or until golden and an inserted skewer comes out clean.

Recipe adapted from here.

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Cheddar Cheese Sponge Cake

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Cheddar Cheese Sponge Cake

Adapted from here and here

Ingredients:

6 slices of cheddar cheese
100g fresh milk
100g unsalted butter
6 egg yolks (large)
6 egg whites (large), cold from fridge
100g caster sugar
100g cake flour

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Method:

1. Melt butter and cheddar cheese slices (tear into smaller pieces) in a double boiler using a hand whisk to stir until smooth, then add in milk and stir till combined. Set aside to cool slightly before use. Keep it warm, otherwise the mixture will harden.
2. Add in the yolks one at a time, whisking until combined.
3. Sift the cake flour into the egg yolk mixture and mix in until smooth.
4. In another mixing bowl, beat egg white till foamy. Gradually add in sugar and beat till firm peaks, almost to stiff.
5. Use a whisk, mix 1/3 of meringue with cheese mixture to lighten the batter. Continue with another 1/3 portion and repeat until complete. Switch to a spatula and gently scoop from bottom of bowl and fold up on to the batter until no streaks can be seen.
6. Pour the batter into a 7″ square pan (bottom lined and sides greased) and even out the surface by tapping gently on the worktop or jiggle the pan from side to side.
7. Bake the cake with a water bath (lowest rack)  at 160C for 70-80 minutes on lowest rack or till cooked.
8. Take it out and remove from cake pan immediately and cool completely on rack.

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Red Velvet Cheese Cake Brownies

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Red Velvet Cheese Cake Brownies

Adapted from here

113g unsalted butter
60g dark chocolate, coarsely chopped
100g castor sugar
2 large eggs
1 tsp vanilla extract
1 1/2 tso red food coloring
100g all purpose flour
1/4 tsp salt

For Cheese layer:
250g cream cheese, room temperature
50g castor sugar
1 large egg
1 tsp lemon juice

Method:

Preheat oven to 170C. Grease the sides and line the bottom of an 8 inch brownies baking pan. Let the parchment paper to over hang on two sides of the pan for easy unmoulding later.Grease the paper as well.
1. In a small pan, melt butter and chocolate together until smooth. Allow to cool slightly.

2. In a large bowl, whisk sugar, eggs, vanilla and red coloring together until combined. Pour in the chocolate mixture and stir until well blended.

3. Add the flour and salt to the mixture and mix with a hand whisk until just combined.

4. Transfer the batter into the prepared baking pan and spread until even. Set aside.

5. Cream the cheese and sugar until smooth before adding the eggs and lemon juice. Cream for a couple of minutes until smooth.

6. Transfer dollops of the cream cheese mixture on to the brownies batter. Use a bread knife to swirl the batters together.

7. Bake in preheated oven for 35-40 minutes or until a skewer inserted comes out with a few crumbs sticking to it.

8. Allow to cool completely in pan before unmoulding by lifting the parchment paper. Cut into squares and serve.

 

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Light Chocolate cotton cheese cake

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Light Chocolate Cotton Cheese Cake

Ingredients:
125g cream cheese
50g Chocolate either semi sweet or dark
40g butter (salted)
60g milk
30g corn flour (sifted)
20g castor sugar
3 eggs (separate yolks and whites)
1tsp lemon juice
50g castor sugar

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Method:

1. First preheat oven at 150 degree C and line bottom of an 7″ round cake pan. Grease the sides.
2. Melt cheese with 20g sugar, chocolate and butter in a double boiler, whisking until u get a smooth batter. Remove from heat. Add in cold milk and whisk until smooth.
3. Whisk in the egg yolks. Add corn flour and whisk again until well combined.
4. Next beat up egg whites on high speed and add lemon juice and spoonfuls of the 50g castor sugar until u get firm peaks meringue.
5. Add 1/3 of the meringue into the cheese mixture and gently fold until combined. Repeat with another 1/3 until all is used up.
6. Transfer batter into prepared pan.
7. Bake the cakes in water bath for 70-80 minutes or until cooked.
8. Remove from oven, leave to cool a few minutes before unmoulding. Chill well before cutting with serrated knife to get neat slices.

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