Cheese Cake

Recipe taken from Jane's corner
(She makes variety of cheese cake & look very good! Do Hop over)




Cheese cake with Nutella Topping!

Ingredients:
(A) 200g Cream Cheese, 20g fine sugar
(B) 2 Yolks
(C) 25g low protein flour
(D) Whipping cream 100g
(E) 2 Whites，40g fine sugar

Method:
1.Preheat oven 160C with a tray of water ( water bath)
2.Line the bottom of 6" baking pan with paper.
3.Cream (A) until smooth. Add in (B) mixed well.
4.Add in (C) and mix until well blended.
5.Pour in (D) by batches and mix until well combined.
6.Whip Whites in (E) until foamy.
Add in sugar, whip until soft peak.
7.Gently fold 1/3 whites into yolk mixture until well-mixed.
8.Fold in the rest of whites. Mix well. Pour batter into baking pan. Place on top on water-bath.
9.Melt 10g of dark chocolate with 5g whipping cream. Paour chocolate mixture into a piping bag. Pipe lines on top of cake and use a toothpick to draw patten.
10.Bake in preheated oven for 60 minutes. Remove cake from oven and allowed to cool completely. Place cake in the fridge for 4 hours to chill. 11.Remove the cheesecake from the pan. Cut into slices and serve.

Topping
2 tablespoon Nutella
2 teaspoon whipping cream
Mix well & spoon into piping bag & pipe it in the top of cake!

Mini Carrot Cake

Mini Carrot Cake

When I first saw this cake that made of 350g carrots, immediately I favourited the recipe because it not only look good + cute, it is rather healthier snack for everyone! Thank Sonia Nasi Lemak Lover for her all time good recipe sharing! My husband ate 3 right after it fresh baked from oven, he really loved it & commented "Crispy out, softy inside"

Sonia used a very beautiful non-stick friand mould & out of no choice I used 3 different sizes of egg tart tin to fulfil my strong desire to bake this cake &  was very happy with the result!

Note: the cakes were still very soft next day (but no more crispy as it was freshly out of oven). I personally feel that it was a bit "oily" the next day. hmm... i will cut down the oil nex time....:)

Lemon Cream Cheese Almond Crumbly Cake

Before I started baking this cake, I quite hesitated to begin it because it would take extra efforts and works to complete it! But thank God, I finally did it and it turned out to be so good that I myself took extra bites (usually I take a bite only ;) & my family loved it too (as shown the next picture that half of cake gone after it was cool and ready to serve)!

Ingredients:

( I made half of the original ingredients and used 17" tube pan, baked 40-50mins)

Original recipe from My Kitchen Snippets

2 ¼ cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
10 tbsp(1 stick + 2 tbsp) unsalted butter, softened
1 cup sugar ( I cutt down it to 3/4cup of sugar)
1 tbsp lemon zest
4 large eggs
2 tsp vanilla extract
1 1/4 cups sour cream ( I used low fat yogurt)

Cream cheese filling:

8 oz cream cheese –

3 tbsp sugar
4 tbsp lemon juice

Lemon Sugar-Almond Topping:

1/4 cup sugar ( I used icing sugar)
1 1/2 tsp lemon zest1/2 cup sliced almonds

Banana Chiffon Cake

Banana Chiffon Cake 香蕉戚风蛋糕
I love to eat banana cake more than banana itself! Anyone? Honestly i seldom peel & eat bananas because I prepare to bake them after no one like to eat overripe dark skinned bananas in my house! Haha... & that will be a good excuse for me to "finish" them！
I will definitely repeat this recipe again whenever i have dark skinned bananas in my kitchen for it is easy & simple to do & a healthier one for everyone we love!
My husband &children love the cake in small paper case -cute & a just nice portion & grab & go, no sticky hand after eating.....

Recipe taken from Small Small Baker

Ingredients (makes one 17cm chiffon tin) or cupcake square papercups

40g egg yolks (about 2)
20g water
40g vegetable oil
55g banana, mashed
55g cake flour
85g banana, diced

110g egg whites (about 3)
55g sugar
5g corn flour

Method

1. Whisk egg yolks, water, vegetable oil and mashed bananas until well-mixed.
2. Add in sifted cake flour and whisk until well-mixed.
3. Add in diced bananas, mix well gently. Set aside.
4. In another bowl, whisk egg whites until foamy. Add in sugar gradually and add in sifted corn flour last and continue whisking until stiff peak form.
5. Gently fold in the egg white into the egg yolk batter (in step 3) in 3 batches.
6. Pour the batter into an ungreased chiffon tin. Give the tin a few slight knocks on the tabletop to remove air bubbles. Bake in preheated oven at 170 deg C for 35-40 minutes.
7. Remove from oven and invert the tin immediately onto a cooling rack.
8. Unmould the cake only when it is completely cool.

Butter Cream Cheese Mini Cake

After not feeling well- bad cough for almost 2 weeks, today I get to drag myself to bake a least a cake with a simple recipe! I chose the easy one that my daughter likes to have one of this mini butter cake when we have our lunch in this Hainanese restaurant in town after church!

I like the Fruity Butter cake of Anncoo Journal. She placed strawberries and blueberries on the batter, and the mini cakes were so beautiful and i was tempting to bake one myself because I want to have a quick bite on it. Here I adjusted her recipe and baked this simple one that's my daughter's favourite. One day I will try the fruity butter cakes. You should too!

Recipe

Ingredients:

     200g Butter
     50g cream cheese
     120g Icing sugar
     4 tablespoon milk

     1 teaspoon Vanilla extract
     3 Large eggs
     120g Plain flour
     70g Bread flour
     pinch of salt

     10-15g raisins

     Method:

• Lay paper cases on a baking tray and set aside.
• Sift plain flour, bread flour and salt together and set aside.
• Cream butter, cream cheese and icing sugar until light and fluffy at medium speed.
• Add eggs one at a time making sure to beat well after each addition.
• Add vanilla extract, mix till combined.
• Add  milk, mix till combined.
• Fold in flour in 3 batches with a rubber spatula, mix well.
• Mix some flour with raisins (so raisins will sink down at the bottom of cake) and pour into the batter and mix well. 
• Spoon/ pipe the batter into paper cases.
• Bake at preheated oven 180C for about 20 minutes.
• Leave cake to cool before serve.