Colours

I hope this post can add colours to my blog, to my life and yours as well!

What went into the colour-happy pot: red apple, granny smith, banana, sweet tangerine, nata de coco, blueberry, and of course plain yougurt to make a simple fruit salad on Boxing Day.

Aspiring bakers #2: Xmas cupcakes

This post is jumping queue and ahead of a few posts which have been kept in the inbox for months. The only reason is that there's a deadline for submission to Aspiring Bakers #2. I'm keeping this post very short, but nevertheless would like to wish everyone a

Merry Christmas and enjoy the joy the festive seasons bring you! Cheers <3<3<3

These decorated xmas cupcakes are all handcrafted as gifts for my colleagues. I used steamed chocolate cake recipe, but instead of steaming it, I baked them for about 20 mins at 180 degC.

These are very simply decorated with store bought figurines and dusted with snow powder, using the same recipe as above.

Special guest appearance

Today I have a special guest appearance on my blog, and that's my pa. Of course, he's not writing it (and unlikely to read this post unless I get it translated to Chinese). My pa is in his mid-60s and has not been working for more than ten years, I think. Sometimes I do hope to 'retire' so early but most of the times I can see the boredom and loneliness in him, and can't help but think that early retirement is actually not a good thing afterall. With our government just announcing the retirement age to be pushed from 62 to 65, and the eventual 68, Singaporeans have to be working/ slogging throughout their lifetime! The only probable benefits would be financial security (i.e. when children do not take care parents anymore) and mental alertness (i.e. the age of dementia patients are getting younger) for us.

These days, my dear old pa is helping us to fetch Zakris from the childcare centre every evening, and on some Saturdays, he will bring Zakris to take train rides or just walk around. I hope these activities had keep him active and bring him joy.

There are many things which I remembered about my pa - I would cry when he goes to work; he used to drive a lorry and the whole family of six will squeeze into it (can't imagine how we did it?); he was very good with carpentry and made some of the furnitures in our old house; he could speak thai because most of his workers were thais; we would go to 7-11 in the night to buy loaf of bread; he would drive me to the school even though the school was within walking distance; days when I have ECA on Sat morning, we would go to the Malay stall at the foodcentre for nasi-lemak and teh tarik before heading to school; he let me play with his hair; he will "lock" us in the room for an hour to do self-study & homework everyday; I can't remember when he started cooking for us , but he sure can cook; he took great care of my mum when she was ill; etc.

Just today, after not cooking for a very long period of time, he decided to cook dinner. Originally he wanted to cook preserved vegetables with duck soup, but I requested him to do a braised duck instead. I remembered that on his very attempt to cook braised duck many years ago, it turned out so good that the taste still lingers in my head! Of course, I took this opportunity to learn the ropes and jot down how it is being done. It still tasted as yummy!

Ingredients/ Method:

1 fresh duck (bought from supermarket, cost around $13+)

2 cloves garlic

1 stick cinnamon

3 star anise

2 tsp five spice powder

7 slices ginger (each abt 3mm thick)

5 tbsp dark sauce (Tiger brand, top quality dark saucce. This has thicker consistency, and less saltish)

3 tsp salt

**The quantity of ingredients are eye-estimated cos my dad don't measure them.

1) Boil 1L (or enough to cover more than half of the duck) of water in a wok. When boiled, put the duck into the wok and blanch it, about 3 to 5 minutes. The purpose is to remove the "duck" smell. Discard the water. Set the duck aside.

2) In a wok, add all ingredients except duck in 1L of water, and let boil using high heat.

3) When the water is boiled, put in the duck and continue to cook on high heat. If the water does not cover half of the duck, add more water.

4) When the water starts to boil again, cover the wok and turn the heat to low-medium. Cook for 20 mins.

5) Remove the cover and turn the duck over. Continue to cook for 20 mins on low-medium heat.

6) Turn the duck again and continue to cook for 20 mins.

7) Repeat step 6 but cook for 10 mins only.

8) Remove duck from wok. The braised duck is ready to be served.

**The duck would be nicely cooked within 60 mins i.e. you can omit step 7.

If you want it soft and tender, you may follow the cooking time in step 7.

If you want it VERY soft and tender, step 7 should be 20 mins.

**If you want to add braised eggs, cook hard boiled eggs in clear water first and remove shells. Remove the garlic/ spices etc from the dark sauce, and put the eggs in and cook for 10 mins on low-medium heat.

I hope you would enjoy it as much as I do (^,^)

Someday

This post is not related to baking or cooking, but about a book which we had recently borrowed from the library for little Zakris. It's a very short story but so meaningful that I want to journal it here and share with everyone! The title of the book is "Someday" by Alison McGhee and Peter H. Reynolds. Enjoy!

One day I counted your fingers and kissed each one.

One day the first snowflakes fell, and I held you up and watched them melt on your baby skin.

One day we crossed the street, and you held my hand tight.

Then, you were my baby, and now you are my child.

Sometimes, when you sleep, I watch you dream, and I dream too....

That someday you will dive into the cool, clear water of a lake.

Someday you will walk into a deep wood.

Someday your eyes will be filled with a joy so deep that they shine.

Someday you will run so fast and so far your heart will feel like fire.

Someday you will swing high - so high, higher than you ever dared to swing.

Someday you will hear something so sad that you will fold up with sorrow.

Someday you will call a song to the wind, and the wind will carry your song away.

Someday I will stand on this porch and watch your arms waving to me until I no longer see you.

Someday you will look at this house and wonder how something that feels so big can look so small.

Someday you will feel a small weight against your strong back.

Someday I will watch you brushing your child's hair.

Someday, a long time from now, your own hair will glow silver in the sun.

And when that day comes, love, you will remember me.

Pretty in Pink

Hi all, here I am to clear some of the posts again. I'm pretty stumped with writing a post (and sometimes baking) these days. I guess that's partly because my life is generally quite monotonous, and there's not much "exciting" activities on-going, except 2 recent happy events which I'm going to write about them in 2 separate posts. Without my little darling, I would probably die of boredom, literally ;p For sure, this baking hobby has helped me keep my sanity intact, and there's no better words to describe baking as therapeutic. Sadly or fortunately, my work is sort of therapeutic as well, though at the back of mind, I really don't like to work, contradicting isn't it?

Enough of babbling, this is a very simple and small cake baked on a Wednesday night for my aunty Cat. She's hitting XX but undoubtedly young at heart and always have great compassion for everyone!! I think she still looks and behaves the same like 30 years ago...hahaha (Hi aunty Cat, if you are reading this, please don't fly to the ceiling and hit your head.)

My first cake order

A month ago, I'd got my first cake order from my friend, E and for her dear prince Dylan's 4th birthday celebration. When I first started to bake more regularly about 2 years ago and also my blogging journey, I'd never knew that I can bake and decorate a cake, and what's more baking for a friend now. I'm fortunate to have a friend like E who places so much confidence in me as she'd not tried any of my bakes before, and her little gesture became my first-hand experience in doing cake order.

It so happened that Sat 18th Sept 2010 seems to be such an auspicious date, where there were many events on that day - Dylan's birthday celebration, my bro's guo-da-li (过大禮), chalet to celebrate my nephew's birthday. Therefore, i took a day off on Fri to prepare for the chalet's bbq stuff as well as Dylan's cake. Being my usual self, I'm bad with my time-management and spent almost half a day doing nothing, and started to panic when the time started ticking faster and faster. By then, it was almost time to pick up Zak from the school, and I only managed to marinate the chicken wings, and bake the chocolate sponge cake. Eventually I could only continue preparing the cake after our dinner, and by the time I was done with cream and decorating, it was already in the wee hours! Alas with the cake completed, I could finally heave a sigh of relief and have a really good shower before hitting the bed!

The feedback I'd received from E is most encouraging "Yep very nice.... the nicest cake I ever had.... thanks Esther! Dylan loves it very much and now Davier is asking for one *faint* hahaha...". Once again, I would like to thank E for her encouragement and confidence in me (*-*)

As a side note, I tried this Swiss Meringue Buttercream and I must say that it is really good! Although the steps seem daunting, I was pretty lucky to get it right the first time and couldn't stop licking the cream off my fingers...yummy...I'm a SMB convert for now (",)

Special birthday cake

Somehow my uncle Simon's birthday slipped my mind, opps!! and therefore there was no cake :-p To make up for it, I prepared a very special birthday cake on his actual day. Since it is on a weekday, I need to find a very simple recipe which do not require baking. Initially was thinking of preparing this cocoa puff cream cake, but like most things, when you want to buy it, the store always run out of stock! This time I couldn't get any cocoa puff biscuits at bishan fairprice. I have to quickly think of other alternatives, or no cake at all.

At last, this is what I had prepared for my dear uncle simon, hopefully he likes it ;-) The colourful agar-agar looks like gemstones, ruby, sapphire, onyx, emerald, aquamarine, to me, plus another 6 big lovely hearts. However, when the cake was put in the fridge overnight, the shapes and colours were not as obvious, and the clear agar-agar became whitish in colour.

**Edited on 13/09/2010 11.03pm

My colleague, who is a 'master' in making agar-agar, suggested that the whitish colour could be due to the clear agar-agar being too hot when poured over the colourful "gems". Next time, will try cooling the clear-coloured agar-agar first before pouring.

Sandra's birthday cake

These days with the ease of checking out blogs, emails and playing games on the iphone, there's not much push for me to use the laptop which I'll use it to edit my photos and write a post. Therefore you will see that this is quite a delayed post, as my cousin Sandra has celebrated her birthday 3 weeks ago!

We had a potluck party as her house, and had a very sumptuous dinner - roasted piglet, 933 curry chicken and mutton, porridge with tonnes of ingredients, garden of greens (salad), otak-otak, many many durians (D24, mao shan wang, 666), cherries, and of course the best is ah ma's home-cooked dishes with love - curry chicken, nourishing soup!! I contributed the birthday cake and fried dim sum carrot cake ;-)

Turning to the birthday cake, I planned and made a fruity pastry cake thinking it would be a very safe bet. How wrong was I? Somehow the cake did not rise to enough, the top was very hard which I had to cut it away, it was quite dry; nothing close to my earlier 2 attempts which turned out very delicious. I kept thinking why it had gone awry, and like rewinding a tape, I suddenly recalled that little zak was playing with the oven when i was baking the cake! At that time, I didn't give much thought except to adjust back the temperature from 220 to 170 deg C. God knows how long the cake was baked at such extreme temperature? The next time, I should keep an eagle eye on my boy as he's getting very "helpful" and always curious and fiddling with things. And whenever I'm baking, he will push a chair and stand beside me at the kitchen. These extra pair of hands doesn't really help at the moment, and alot of times it made me more busy and sometimes 'irritated'. Nevertheless, I know I have to, and yes I do enjoy these moments briefly for time flies so fast that when he's a teenager, he may be with his friends and do not want to be with the mummy anymore ;-( After finishing this post, I must give little zak many hugs and kisses!!

Chocolate Swirls Cheesecake (II)

I was happily typing the title of this post, without realising that I had written a post with the same title "Chocolate Swirls Cheesecake" before. Scatter-brain. Referring back, the ingredients are quite identical except for the portion of each of them. And of course, I have forgotten that I had written in my earlier post that the (250gm) butter is excessive and I would like to cut it down. Anyway, this is another tasty chocolate swirls cheesecake shared by Bakericious, and again this taste like brownie to me. I guess I'm "infatuated" with swirls, chocolate + cheese (*_*)

Ingredients/ Method:

(A)

250g cream cheese, softened (reduced from 300g)

40g castor sugar (reduced from 50g)

1 egg

lemon zest from 1 lemon (not added in original recipe)

1. Beat cream cheese with sugar until light and fluffy.

2. Add in lemon zest and give a few strokes to just incorporate into cream cheese mixture.

3. Beat in egg until well-mixed and set aside.

(B)

250g butter, softened

145g castor sugar (reduced from 165g)

4 eggs

4 tbsp cocoa powder

160g self-raising flour

1 1/4tsp baking powder

1 1/4tbsp chocolate milk (replaced with full cream milk)

1. Sieve cocoa powder, self-raising flour and baking powder and set aside.

2. Beat butter and sugar till light and fluffy. Batter should look pale in colour.

3. Add egg one at a time and beat until well incorporated into the butter mixture.

4. Alternate flour and milk into the egg mixture, and beat on low speed until well-mixed.

5. Pour half of chocolate batter into prepared cake tin, followed by cream cheese mixture, and lastly the remaining chocolate batter. (I did mine in 6x6' square tin, and there are enough batter for another 6 medium-sized cupcakes.)

6. Bake in pre-heated oven at 180 deg C for 45 to 50 mins or until skewer comes out clean. (I bake the cupcakes first at 180 deg C for 20 mins, i guess 18 mins should be good enough.)

You might notice that the colour of the

chocolate in these cupcakes are not "rich"

enough, that's because I had scooped the

mixed batter from my square tin after realising

my 6x6' tin can't "accomodate" all the batter.

Princess castle cake

A year ago, I made a Princess cake for my little cousin Winni's 9th birthday. One year wiser, she requested for a Princess castle cake for her 10-year old birthday. Although I did toy with the idea of doing a castle cake before her request, I was quite apprehensive as I could not figure out how to make the towers (P.S. I still could not figure out this part, anyone can help or suggest?). Thereafter, I had many question marks like the design, the assembly, whether using butter cream or fondant...etc, and these kept me thinking for many days. It also did not help that workload had not been kind for the last few weeks, and therefore I was totally drained when I reached home. Timing was ticking, and I finally sketched out the design of the cake plus whatever 'accessories' that I want to put on the cake. Only on the Wed nite that I finally got anxious and started to prepare the fondant, and did couple of figurines. Did some on Thurs nite. Did some on Fri nite. Did some on Sat nite. No more energy to bake the cake on Sat nite. The birthday party was on Sunday 6pm, and I probably spent almost the whole day to bake, decorate, and did the final touch-up of the cake. Phew! Finally, the end result .....

A Princess sitting on the garden with her lovely cat, and

surrounded by 3 towers at W I N N I castle.


She's pleased with her beautiful dress and pearl necklace,
bumble bees buzzing around her and the flowers, but oh
no, the castle towers are leaning towards each other. They
seems to collapse anytime ;p



Bright and sunny roses and petals flanked the castle gate,
to welcome all guests to W I N N I castle.

Diamond-shaped window with details and flower motifs. This

is a 2-storey tower.

This is the 3-storey tower that was constructed to lean like

"Leaning Tower of Pisa".

The main cake used is Steamed chocolate cake,

but the "tower" is oven-baked using the same

recipe and in muffin cups.

Dim Sum Fried Carrot Cake

When I saw Honey Bee Sweet's post on dim sum fried carrot cake, it caught my eye because they really look yummy! The ingredients and method are pretty straight-forward and I managed to try it out yesterday. As I hardly cooked at home, I had to "borrow" the chinese sausages from my dad, and the shallots from my aunt. I guess the rest of the ingredients are within their expiry dates...opps! HBS had them pan fried, which I didn't but they are still good. I'm going to make this again, for sure! Hope over to HBS for the method/ ingredients for preparing this dish ;-)

This is a steamed version, not fried yet

Chocolate fudge cake

Yesterday was T birthday and I can't remember when was the last he took leave on his birthday. T works in a "chi-na" company where the bosses hardly take leave, do not really recognise mc, and at times the bosses go to work even they are sick, etc. They are really sick!

On this special day, although we did not venture anywhere except for a korean dinner fare with some of our family members, it was pure joy to be relaxing at home together as a family. It's considered a luxury for us, and the happiest person is Zak, of course - no school, and play & play all day!

Though i tried to make a super-yummy chocolate birthday cake, it didn't turn out that way! The cake was (rock) hard, dry, sponge cake was not evenly sliced, fudge is bland and gluey, .... you name it. Luckily no one else other the three of us ate it, and daddy-son were very supportive to finish almost a slice of cake each ;-p I will try to compensate with a real super-yummy chocolate cake, I promise!

Daddy enjoying the super warm birthday kiss from his little darling! Better than any gift anytime!

Moist Banana Walnut Cake

Near my workplace is a market where there is row of fruit stalls, and they are always stocked up with the freshest fruits, ever so colourful with the varieties that are available. If I go in the evening to get my oranges for my vit C boost, most of the time I would end up buying more than just oranges. Not that I'm going the healthy trend, it's just an impulse-buying behaviour, if you know what I mean. Just last week, I got a bunch of ripe bananas and they are real cheap at 80 cents! I thought I would have the time and energy to do some baking during the weekday, but days past and the bananas were all going very 'blacked-spotty'. Left with 2 choices - into the bin or bake something - and here I go:-

Ingredients/ Method:

300g self-raising flour, sifted

270g butter (would reduce amount by about 20% the next time)

3tbsp sour cream (replaced with plain yogurt)

1tsp vanilla essence

180g brown sugar

5 eggs, lightly beaten

8 small bananas, mashed

90g walnuts, toasted and chopped

1. Pre-heat oven at 180 deg C.
2. Cream butter, sugar and yogurt until light and fluffy.
3. Add in vanilla essence and beat well.
4. Dribble in eggs, about 1 tablespoon at a time, until all used up.
5. Fold in the flour gently, then add the mashed bananas.
6. Add in walnuts and stir gently to mix well. Leave some walnuts for the toppings.
7. Pour batter into lined cake tin and bake for 40 to 50 mins or until golden brown. Sprinkle some chopped walnuts on top of the batter.

(I used a 6 x 6 inch square tin and a 8 x 4.5 inch cake tin. The 6 x 6 inch square tin needs an extra 10-15 mins of baking time and i tent the cake during this extended time to prevent the cake from getting over-brown. The 8 x 4.5 inch cake tin is ready within 50 mins.)

The above recipe is 1.5x the original and some modifications made. If using original recipe, bake in 20cm cake tin for 40 to 50 mins.

I brought the cakes to the office for my colleagues and they like that the cake is moist & fragrant, not so sweet, and the crunchiness from walnuts.

Lastly, I would also like to thank some of colleagues who have always help me to cut and distribute the cakes (into 30++ small pieces), and this time around, helped me in taking some of the pictures for my blog, and of course 'guinea pigs' for my baking adventure! Aren't they helpful and lovely? Or am I fortunate to have them as my colleagues?

Fruit Pastry Cake

Joining the recent craze in the blogosphere, I've finally made this Fruit Pastry Cake. There must be at least more than a dozen bloggers posting this recipe, which first caught my eye when Happy Home Baking posted it here. I guess there are more bakers who have tried this, but either did not have a blog or did not post it, one good example is my colleague, P. When I brought this cake to the office today, we started chatting about the recipes and then realised that we got the same source and she had baked it earlier! Why I had baked this cake to bring to the office was because of 1 request from my colleague E through FB, though I know it's just of the casual remarks. It must have been a surprise for her on a Monday-blue-morning, when I stepped into the office and walked over to her work-station...kekeke. Actually I really need to finish up all the fresh fruits that I've bought and if I don't use it, they are likely to go to the bin. Fresh apricots, fresh strawberries and fresh blueberries.

Apricots, I've tried them dried but not the fresh ones. I suppose now is the season, and these fresh apricots are easily available at the market fruit stalls or supermarket, and selling at $5 a punnet. Usually, the uncles or aunties at the market fruit stalls readily dishes out tips and information on the fruit they are selling, which we will not know if we just buy from the supermarket. Do we call it value-added service? These uncles and aunties do not need to have high education level to know what attracts customers, marketing, promotion, customer service. Call me silly but I always feel for these stall-holders sweating their hearts out to make a decent living, of course, there are a few of them who are actually very well-off and stay at big landed property. I know a few living examples! Sorry that I've digressed too much, I want to share with you about what I learnt about the special 'gem' of apricot - it's inside the seed! Keep the seed and pound them open, but not too hard as you might squash whatever gem that is inside, you will find an ALMOND! I've ate a few and kept the balance, thinking of adding these little gems in my next bake. Very nice and fresh!!

I like the texture and taste of the cake, and importantly, it's very easy to bake. Also have to keep in mind about not reducing the sugar (too much), as just learnt from HHB that the sugar not only acts as a sweetener in a cake, but also helps to attract moisture in the batter, which ultimately affects the texture of the cake. So much science for baking, which I've all along ignored! Being lazy here, I've copied HHB's recipe and pasted it below for my future reference. I tried both 180g and 170g sugar, and I think both turned out similar in texture. Both cakes are baked at 180 deg C and for 60 mins. Did I say both - yes - baked 1 on Fri nite and another on Sun nite ;-)

Ingredients/ Method

100g butter, soften at room temperature
200g caster sugar (I cut down to180g)
50g sour cream (I replaced with same amount of low fat yogurt)
3 eggs, lightly beaten, room temperature
1 teaspoon pure vanilla extract
1 teaspoon lemon or orange zest
210g plain flour
1 teaspoon baking powder
500g fruits* tossed with 2 tablespoon sugar*
(You can use strawberries, blueberries, peaches, bananas, oranges, pears, apples, pineapple, or any other fruits that are not too juicy. I omitted the sugar and used as much fruits, either fresh or canned, as needed to fill the top of the cake)

1. Wash, cut (chunks or slices, as desired) and drain fruits, toss with sugar (if desired) and set aside. (if using canned fruits, wash the fruits to remove the syrup, omit the sugar).
2. Grease (with butter) and flour the side of a 9" round pan or a 8" square pan and line the base with parchment paper.
3. With an electric mixer, cream butter, sugar and sour cream (or yogurt) till light and fluffy.
4. Dribble in the eggs gradually and beat till incorporated in the batter. (The mixture may appear slightly curdled.)
5. Add vanilla extract and zest. Mix to combine.
6. Sieve over flour and baking powder and mix till smooth. (To avoid getting flour all over my work surface, I mixed the flour into the batter using a spatula, just a few strokes will do, then I used the electric mixer to mix the batter till smooth.)
7. Pour batter into prepared pan and smooth out the top with a spatula.
8. Arrange fruits on top, don’t press the fruits down into the batter. Decorate the fruits as desired.
9. Bake in pre-heat oven at 180degC for 60-70 minutes or until a skewer comes out clean when inserted into the cake. Cover the top with foil in the last 15 mins of baking to prevent the top from getting over browned.
10. Leave the cake to cool in the pan for about 5~10 mins. Unmold and transfer to wire rack to let cool completely. Dust the cake with some icing sugar if desired.

Orange baked cheesecake

Hello to all who is still reading my blog, and sorry for the exceptional long period of absence here. My usual excuses are - busy (lazy?) and the breakdown of my laptop. Now I'm using a new laptop which my brother's friend has so kindly bought on my behalf during last month's IT fair. Why did it take another 3 weeks to update my blog is because we all fell sick one after another, it first started with Zak having a viral fever which took almost a week to recover, followed by myself and then T. It's good that we are now alright, except that both T and me are still recuperating from our lack of sleep!! It's real tough at times, and is wondering how to find the time to really really have a thorough rest eg deep sleep for 24 hours?? I was previously quite addicted in baking, blogging and blog-surfing, but after being away from these "vices" for so long, I can now curb my addictions and without any major withdrawal sypmtoms ;-) Of course, not forgetting I still have a 3 year old toddler who needs alot of attention these days, alot of things have to take second, third, etc priority. Nevertheless, I'll try to update and bake as often as I can as there are still many interesting recipes which I wanted to try it out.

If you have been following my blog, I've a big family and therefore many birthdays. So far, I think I have missed out 3 birthdays and 2 special occasions, where I didn't bake anything at all . Will see whether I can make it up next year? The most recent bake is this Orange baked cheesecake which I would like to share with you all. This is a birthday cake for my aunty Ivy. Other than the slightly dry chocolate base, perhaps due to the over-mixing which deflated most bubbles, I think this cake is worth a try. Maybe adding chocolate chips into the chocolate sponge would be a good idea too!

Chocolate Sponge Cake (23cm or 9" round tin)

Ingredients/ Method:

(A) 5 egg yolks, 20g sugar, 1/2 tsp vanilla essence

(B) 5 egg white

(C) 110g sugar

(D) 90g plain flour, 20g cocoa powder. Sift and set aside.

(E) 60g corn oil or 60g butter melted

1. Pre-heat oven at 180 deg C.
2. Whip (A) until light and fluffy. The mixture should look pale in colour.
3. Whip (B) in a clean and dry bowl, until soft peak. Keep a very close watch as it only take a few seconds for it to turn from soft to stiff.
4. Add in (C) and continue to whip till stiff.
5. Mix egg white mixture with (A) until well-blended.
6. Next, fold in (D) in 3 - 4 batches and mix until well-combined.
7. Scoop some batter into (E) and mix well. Add this back to the batter and mix until well incorporated. Be careful and do not overmix as the air bubbles will be burst.
8. Pour into greased and lined round cake tin.
9. Bake at 180 deg C for 25 mins or until skewer comes out clean. Remove the cake immediately when baked.

Orange cheesecake layer

(A) 250g cream cheese, 20g sugar, 1 orange zest

(B) 3 egg yolks

(C) 30g orange juice, 80g sour cream

(D) 25g plain flour, sifted

(E) 3 egg whites, 45g sugar

1. Pre-heat oven at 160 deg C.
2. Grease and lined the sides and bottom of a 23cm or 9" round cake tin. Wrap the outside of the cake tin with aluminium foil.
3. Cream (A) until light. Add in (B), cream until smooth.
4. Add in (C), cream until well-blended. Add in (D) , mix until well-combined.
5. Whip (E) until soft peak.
6. Mix the whipped egg white with cheese mixture until well incorporated. Do it gently and try not to deflat too much air bubbles.
7. Place a 2cm layer of chocolate sponge cake at the bottom of the cake tin. Pour the cheese mixture over the cake. (My chocolate sponge cake was badly deflated and hence I use the entire sponge cake for this.)
8. Bake in water bath at 160 deg C for 1 hour.
9. Remove the cake from oven and let it cool before removing from the cake tin.

Decoration

I added shaved chocolate, and thinly sliced orange peel on the cake. Sift some snow powder on the cake as desired.

There is another cake - Coffee cream cheese cake which I had made in May, but I got to find where I scribbled the recipe before I post it here. Stay tuned if you are interested @>