Peach Baked Cheese Cake

Crust

5 packs Munchy's Oat Krunch

70g butter

Filling

280g cream cheese

120g sugar

2 eggs

1 tsp lemon juice

10g plain flour

2 halves peach (cubed)

• Blend the biscuits
• Rub in the butter
• Press hard onto the spring pan, chill it
• Beat cream cheese and sugar until smooth
• Add in eggs, one at a time
• Add in lemon juice
• Add in flour (mix with spatula)
• Stir in the peaches
• Pour over the crust
• Bake 170C, 25 mins
• Chill before served

Note: For Green Tea Cheese Cake, replace flour with 3 packs of green tea powder

Marble Cake

160g eggs (appr. 3 nos.)
150g castor sugar
180g butter/margarine
70g plain flour
80g self-raising flour
1.5 tsp baking powder
1/8 tsp cream of tartar
pinch of salt
2 tbsp cocoa powder

• Sift flour, salt & baking powder
• Beat butter/margarine until soft (about 2 mins)
• Add in sugar, beat until light & fluffy (about 3 mins)
• Add in egg yolks, one at a time
• Add in flour (low speed mixer)
• Beat egg whites in another bowl until foamy, add in cream of tartar, continue to beat till stiff
• Fold in the egg whites into the flour mixture, do not overmix
• Divide mixture into half
• Stir in cocoa powder into one half (chocolate mixture)
  
• Dollop the chocolate mixture and plain mixture into cake tin alternately until mixture is used up
  
• Ensure the base is evenly covered
• Use a skewer to swirl around the mixture a few times to make the marble effect
• Bake 150 C, 45 mins
  

Cocktail Fruits Swiss Roll

Sponge cake
3 eggs, separated
70g sugar
1/4 tsp cream of tartar
40g cake flour
25g butter, melted

Filling
200ml whipping cream
15g sugar
cocktail fruits

• Beat the egg whites for 1-2 mins, add in cream of tartar, then sugar until stiff peaks form
  
• Pour in the egg yolks, beat with low speed for 1 min
• Sift the flour into the mixture, fold to combine
• Add in the butter, fold lightly to combine
  
• Pour batter into baking tray 30cm x 30 cm (lined with baking paper)
• Bake 10-12 mins, 180 C until lightly golden
• Turn the cooked cake over on another baking paper
• Pull off the baking paper (bottom of the cake)
• Roll the cake with the help of the paper, let cool on wire rack
• Whip cream with sugar till soft peaks form
• Unfold the cooled cake
• Spread the whipped cream over the cake
• Top with cocktail fruits
• Roll the cake

*Original recipe from dailydelicious

Butter Cake

160g eggs (app. 3)
150g sugar
180g butter
70g plain flour
80g self raising flour
1 1/2 baking powder
pinch of salt
1/8 tsp cream of tartar
1/2 tsp vanilla extract (optional)
1/2 tbsp creamer (optional)

• Sift flour, salt, baking powder
• Beat butter for 2 mins till soft
• Add sugar and beat till light & fluffy (3 mins)
• Add in egg yolks, one at a time
• Scrape down the sides of the mixing bowl
• Add in vanilla extract, beat until combined
• Add in flour (low speed)
• Whisk egg whites until foamy, add cream of tartar, beat till stiff
• Fold in the whites into batter, don't overmix
• Bake for 45 mins, 150 Celcius
  

Sponge Cake

A
215g egg yolks (weigh whole eggs)
2 oz water (56.7g)
2 oz corn oil
1.5 oz HK cake flour
1/4 oz corn flour
2 3/4 oz spongecake mix (do not sift)
1/8 tsp soda bicarbonate

B
egg whites
1/4 tsp cream of tartar
1 1/2 oz castor sugar

• Sift HK cake flour and corn flour
• Mix A
• Whisk egg whites for 1-2 mins, add in cream of tartar, then castor sugar till stiff
• Fold B mixture into A mixture
• Bake 45 mins, 150 Celcius
  

Lemon Cotton Cheese Cake

250g cream cheese, chopped, at room temp
240ml fresh milk
110g butter
80g plain flour, sifted
20g corn flour, sifted
50g castor sugar
1 lemon, grated rind & squeezed juice
6 eggs yolks & whites
1/4 tsp cream of tartar
70g castor sugar

• Combine cream cheese & milk in saucepan
• Heat gently over low fire till cheese melts
• Add butter, stir till it melts.
• Turn off fire. Leave to cool
• Add plain flour, corn flour, castor sugar, lemon rind, lemon juice & egg yolks to cooled cream cheese mixture
• Whisk egg whites with cream of tartar & castor sugar till soft peaks form
• Fold into cream cheese mixture
• Pour mixture into prepared pan. Place in a roasting pan half-filled with hot water
• Steam bake for 1 hour 10 mins, 150 Celcius, till top is golden brown
• Leave to cool before removing from pan
• Sprinkle icing sugar & freshly grated lemon rind (optional)
  

Carrot Cheese Cake

Cake
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 tsp vanilla essence
2 cups all purpose flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
3 cups grated carrots
1 cup chopped walnuts/pecans

Frosting
1/2 cup butter ( or4 oz/113.4g)
1/2 cup icing sugar
2 cups cream cheese (or 16 oz)
1 tsp orange/lemon essence

• preheat oven, 175 Celcius
• grease & flour the pan
• beat eggs, oil, white sugar, vanilla in a big bowl
• mix in flour, baking soda, baking powder, salt, cinnamon
• stir in carrots, fold in walnuts/pecans
• pour into pan, bake for 1 hour or until toothpick inserted in the middle comes out clean
• let cool in the pan for 10 mins, turn out on a wire rack and let cool completely

• mix all frosting ingredients until smooth & creamy

• Cut the cake into 3 layers, sandwich with the frosting

*original recipe from Lily's Wai Sek Hong