Japanese Cheese Cake

A cotton soft cheese cake and I am submitting this post to Aspiring Bakers #6 : Say Cheese! (April 2011) by Jean from Noms I Must

Source : Springhill Cake

Ingredients (in half recipe):
125 gr Cream cheese
25 gr Butter
50 ml Fresh milk

 
30 gr Cake flour
10 gr Corn flour
3 Egg yolks
1/2 tbsp Lemon juice
1/8 tsp Salt

3 Egg whites
1/8 tsp Cream of tartar
70g fine granulated / caster sugar

Method:
- Preheat oven 160C.
- Melt cream cheese, butter and milk over a double boiler. Cool the mixture.
- Beat in egg yolks, salt and lemon juice. Fold in flour and mix well.
- Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
- Pour 1/3 egg white batter into cheese batter, then pour into egg white batter, mix well. - Pour into greased 6 inch round cake pan (don’t forget cover outer layer of pan with aluminum foil)
- Bake in a water bath for 1 hours or until set or golden brown. (Turn off the oven and leave it cool down in the oven with door ajar, this to prevent it from sinking)

Cake Pops

As I mentioned earlier that I was very busy with the office workload for this month. I didn't have much time to make cake for my youngest one for his birthday celebration at his kindergarten, so thinking of easier way ... just to give small goodie snacks, which I can think of is "Cake Pops".

Get the idea from Bakerella and few tutorial videos from YouTube. Or you may check on recently fabulous cake pops that Anncoo , Shirley and Cathy made. I made this last week, and I was in rush while making this, so I didn't manage to get my cake stand like a cake pop. I only refrigerated for 15 minutes (as per instruction on the video), and quickly dipped into the chocolate, then my cake fell off from the stick. Hahahahaha ... that's why at the end I just gave up and put on top of the cupcake paper :)

Here the recipe that I prepared:

Chocolate Sponge Cake - recipe here

Frosting - Nutella butter cream:
75 gr butter
15 gr icing sugar
25 gr nutella

Method:
Cream butter & icing until pale & creamy. Add in Nutella until well incorporated.

Chocolate converture - 200 gr (melted by double boiler or microwave)

Topping - chocolate rice, nuts, other food sprinkles

How to make the cake pop:
- break the sponge cake into crumbs (by hands or mixer)
- add frosting to your crumbs, mixed it until you get soft dough
- roll in to cake balls
- rest & refrigerate 15 mins
- dip a bit of lollipop stick into melted chocolate, then stick it into cake balls
- rest & refrigerate until cold and hardened (I only refrigerate 30 mins, that's why it slipped off :) ... but according to Anncoo at least 30 mins in the freezer or rest overnight in the refrigerator)
- Carefully immerse the entire cake ball to the melted chocolate, tap lightly or rotate until
the excess chocolate falls off.
- Decorate it with food sprinkles
- Stick the pops in a styrofoam block to dry or leave it in the fridge.

Individual wrapping ..... and ready to distribute :)

Other pictures:

Useful basic tutorial videos:

Steamed Black Sesame Sponge Cupcakes

I don’t want to miss NCC Bolkus Event, made these steamed sponge cupcakes (Bolu Kukus) early in the morning for the breakfast. As I’m looking for the recipe in small scale, search thru NCC then I found NCC’s Bolu Kukus 200. This is my first time making this, very glad with the result.

You may check out here for other fabulous steamed sponge cupcakes recipe.

Source : Bolu Kukus 200 – NCC

Here’s some modification recipe,
Ingredients:
1 Egg
120 gr Cake flour
75 gr Caster Sugar
100 ml Sprite (or other carbonated drinks)
½ tsp Emulsifier (or sponge gel)

1 tsp Black sesame paste or other flavour

Method:
- Prepare the steamer until hot
- Beat egg, flour, sugar, sprite and sponge gel until thick.
- Take 1/3 portion of the batter, mixed with black sesame paste.
- Pour the batter until half in the cupcakes mould, then 1 tsp black batter, continue with 1 tsp white, and finally with 1 tsp black batter. Fill upto 90%.
- Place it on the steamer and steam with medium fire for 15 minutes. (Do not open the lid during the steamed process).

Here is the look when I covered my steamer lid with the napkin cloth, just to prevent the water drip into the cake.

................ Voila .................
Aren’t you happy to see those smiley sponge cupcakes?

Happy Baking for those want to try this :)

Oreo Cheese Chocolate Layer Cake

We celebrated my boys’ birthday earlier instead of this week. This time, they never requested any fancy cake, so I also decided just a very simple decoration ( …. too lazy to think , it's just an excuse ... from this lazy mommy) ...  :)

Here are the combinations of the cake:
1. Chocolate Sponge Cake … recipe here
- I want darker cake, so I substituted 20 gr cake flour to cocoa powder, so total cocoa powder used 41 gr.

2. Oreo Cheese Cotton Cake …. recipe here
- I want something light on the cheese cake, so I substituted cheddar cheese to cream cheese. Added 7 pcs crush oreo cookies w/o cream in the batter.

3. Swiss Meringue Cream Butter Cream …. recipe here

The cake well received and enjoyed by all. As I was busy cutting the cake, just lucky still remembered to snap a slice cake before I ate it up :)

Carrot Cake with Cream Cheese Frosting

I’ve been searching for nice carrot cake recipe, thanks to Min for sharing this wonderful recipe. The cake was really moist & absolutely delicious, except … I didn’t get the correct consistency on the cream cheese frosting. It was easily soften, maybe it was due to reducing the amount of sugar. I definitely will make this again, however, I may apply the cream cheese frosting a bit thinner next time :)

Source : All recipes.com via Min's Blog

Ingredients:
2 Eggs
150 ml Vegetable Oil
100 gr Sugar (I used Brown Sugar)
1 tsp Vanilla extract
125 gr All-purpose flour
1 tsp Baking soda
1 tsp Baking powder
1/4 tsp Salt
1 tsp Ground cinnamon
165 gr Grated carrots
55 gr Chopped pecans (I used walnuts)

55 gr Soft Butter (I used Hard Butter)
115 gr Cream cheese, softened
240 gr Icing sugar (I used only 200 gr)
½ tsp Vanilla extract
Chopped pecans / walnuts

Method:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 8x8 inch pan.
- In a large bowl, beat together eggs, oil, sugar and vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To Make Frosting:
- In a medium bowl, combine butter, cream cheese, icing sugar and vanilla.
- Beat until the mixture is smooth and creamy. Stir in chopped pecans.
- Frost the cooled cake.

I am submitting this post to Aspiring Bakers #6: Say Cheese! (April 2011) by Noms I Must

Here, I would like to say thank you to Mui Mui for passing me this lovely award :