Saturday, October 10, 2009

Creamcheese Layered Cake

My hubby's company organized a food fair to raise fund for the needy school children last Friday, I took a half day off to bake some cakes for this. I am glad that I could make use of my baking skill to turn into some cash and contribute the money to the charity. Although it's just a token, hope I could make a little difference to them.

I donated a creamcheese layer cake and two butter walnut cakes. For the layer cake, I had made it a couple of times, it's one of my daughter's favourite as well as me. This recipe is modified from one of the baking lessons, it's just a simple sponge cake with 3 layers of cream cheese. There is no baking powder or baking soda in this recipe. The cake texture is similar to Chinese egg sponge cake (雞蛋糕), it's light and fluffy. The combination of cream cheese and egg sponge cake goes very well, it's definitely a nice treat during the tea time.

 Here is the recipe.
- Preheat oven at 175*C for 15 mins.
- Prepare a 10" round pan or 9" square, grease base and line with baking paper. 

Egg Yolk Mixture
- 6 egg yolks (large)
- 90g sugar
- 1tbsp water
- 40g milk
- 1tbsp melted butter
- 150g top flour or cake flour
- ½ tsp vanilla essenceEgg

White Mixture:
- 6 egg whites (large)
- 90g sugar
- ½ tsp cream of tartar

Filling and Topping:
- 250g Philadephia cream cheese
- 70g butter
- 20g sugar
- 1 tsp lemon juice
- 60g toasted almond flake

1. Whisk egg yolk and sugar at high speed until light and thick (abt 4-5 mins).
2. Stir in water and milk and then melted butter. Mix well.
3. Change to low speed and stir in flour. Add vanilla essence to combine.
4. In another mixing bowl, beat egg whites and then add in sugar and tartar. Beat untill stiff.
5. Fold egg white mixture (step 4) into step 3 using spatula. Mix well (don’t overmix).
6. Bake at 175*C for 30-35 mins. Remove from oven and rest to cool.
7. Cream cheese, sugar and butter together until light and creamy. Add in lemon juice and blend well.
8. Slice cake horizontally into 3 layers. Spread 1/3 of the cream cheese over the bottom (1st layer) of cake. Sprinkle some almond flakes (crushed) and press down a bit.
9. Repeat the same for 2nd and 3rd (top) layer of cake but don’t crush the almond flakes for the 3rd layer.
10. Leave the 4 slides clean and chill in fridge for 1-2 hours before serving.

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