Sunday, 26 August 2012

I {heart} rainbow cheesecake!



Oh how gorgeous is this cheesecake! I have always love cheesecake but I LOVE this cheesecake! It is not only looked beautiful but it also tasted beautiful!

The story began when I had free time last week and I was feeling adventurous to try something new in baking. So I did some googling and I found Kevin Chai's Dainty cheesecake...first thing that popped into my mind was..Wow I gotta try this!
.....and ta da! look at this beautiful cheesecake! I can't stop saying beautiful can I? LOL
I am just so happy with the result!


 

As usual I like to adjust the recipe to my liking...I changed the colours and flavourings because I wanted to make Rainbow cheesecake that have similar flavour to Rainbow ice cream.
My kids like Tip Top rainbow surprise ice cream so I base the flavourings on that, which has: banana, strawberries and bubble gum flavours.

However that ice cream only have 3 flavours and I wanted to make 5 layers of colours in my cheese cake, so I added orange and lime.

Here is what you need:

1 slice bought sponge cake and cut to about 2cm height.
or
you can also make your own and this is the recipe that I used on my cheesecake.
You do need to bake it in a larger cake tin and trim it down to fit the cheesecake pan, I used 8" cake tin and for the cheese cake I used 7" spring-form cake tin.

Vanilla Sponge Cake (Asian style)

Ingredients:
3 eggs
125g caster sugar
1/4tsp salt
100g flour
22g vegetable oil
22g milk
1/4tsp vanilla essence

Method:
1. Preheat oven to 180C.
2. Sift the flour and set aside.
3. Whisk the eggs, salt, vanilla essence and sugar until very thick and fluffy.
4. Take the sifted flour and fold flour into the egg mixture.
5. In another bowl, mix milk and oil together. Pour into the flour batter, mix well using a spatula.
6. Pour batter in 8 inch round tin and bake in preheated oven for 25-30mins. (Note, there is no need to grease the cake pan or line with baking paper)
7. Remove cake tin from oven and invert the tin (with the cake still intact) on a wire rack and let cool. Once cooled, remove cake from tin.




 
Rainbow Cheesecake (my version):

Cheese Layer
120ml fresh milk
2 egg yolks
350gr cream cheese
80gr caster sugar
1 tbsp gelatine powder
400gr fresh cream (whipped )

Flavors and colourings
1/8 tsp strawberry essence and red food colouring
1/8 tsp lime essence and green food colouring
1/8 tsp orange essence and orange food colouring
1/8 tsp banana essence and yellow food colouring
1/4 tsp bubble gum flavour, I used LorAnn Oils - Concentrated Flavours (I used less because these are concentrated flavours) and blue food coluring.

You can also change these flavours and colours to your liking.

Method:
- Cut sponge cake to fit 7" cake tin and place it into a 7" spring-form tin. Keep aside
- To make cheese cake layer, bring fresh milk, egg yolks, cream cheese, sugar and gelatine powder to heat in  double boiler. Stirring over simmering water until mixture is melted.
- Remove and leave to cool
- Fold in whipped cream until blended
- Divide cheese mixture into 5 portions and combine with difference flavour.
- Choose whichever cheesecake mixture you want to go in first for the bottom layer. Spread it in the tin. place it freezer for about 10min. Once you see the layer is shiny and set, pour the next cheese cake mixture in. Repeat this process until finish.

Cover and refrigerate until set for about 3 hours or preferably overnight.

Once set, take lots of pictures because it is too darn beautiful, cut and... here comes the best part..eating it!

Easy as!

Happy baking!
Elina xx

Sunday, 5 August 2012

Indonesian steamed cupcake - dairy free (aka Bolu Kukus)


Hi folks! can't you believe that it's August already? gosh time sure flies.. My little boy is turning 3 in few more days I just can't believe how fast he grows! way too fast and it feels that I'm aging fast too lol!

Anyway the other day I wanted to make something for the kids for their afternoon snacks and I wanted to make something light and sweet..so I thought of this steamed cake.
There is no dairy and oil/butter in this cake and that is gooood isn't it? less guilt eating it!






If you like to try making these steamed cakes/cupcakes, the original recipe I used is from here, J's kitchen blog but I made few amendments to it and here is my version:

200gr caster sugar
2 eggs
200gr standard flour
200ml any flavour soft drink, e.g Sprite
1tsp cake emulsifier 

1. Prepare steamer. Line bolu kukus moulds with parchment paper.
2. Beat egg, caster sugar and emulsifier until thick and pale.
3. Fold in 1/3 of the flour, then 1/2 of the sprite. Gently mix. Repeat with remaining flour and sprite, ending with flour. Mix thoroughly until batter is free from lumps.
4. Divide batter into 3 portion into small bowls and add flavourings and colours. Whisk until thoroughly combined.
5. Spoon batter into moulds. Fill each mold with batter until almost full. Alternate the color to your liking. Steam for 20 minutes on high heat.

The great thing about this steamed cake is that you can add whatever essence/flavouring and colour you want.

These are the flavours and colours I used in my steamed cake:Strawberry essence + one drop of red colour
Few drops of Pandan essence
1-2 tsp cocoa powder

Extra notes:
-You can omit emulsifier (not an easy ingredient to find here), you just need to beat the egg and sugar batter longer until it is very thick for about 10-15 min.
-You can also use standard muffin tin if you don't have bolu kukus moulds
-Here is more tips for making these yummy steam cakes from talented Gourmet baking.




Happy baking!
Elina