Cake Recipes
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Cream Cheesecake
Ingredients:
Paste:
150g Cream cheese, 25g Unsalted butter, 50ml Milk, 4 Egg yolks and 40g
Cake flour
Meringue:
4 Egg whites, 60g Sugar and 8g Lemon juice
Instructions:
1. Preheat oven to 320°F (160°C), grease and line a 15cm diameter, 7cm
high cake mold.
2. Melt cream cheese, butter, and milk. Add egg yolks, then sift in
cake flour. Set aside.
3. Whip egg whites, add sugar and lemon juice until stiff peaks form.
4. Gently fold meringue into the cream cheese paste.
5. Pour batter into the mold, tap to remove air bubbles.
6. Bake for 45-50 minutes until golden brown.
7. Cool, then serve dusted with powdered sugar if desired.
Pumpkin Mini Cakes
Ingredients:
Pumpkin cream (mousse):
200g Sweet pumpkin, 20g (2Tbsp) Allulose (or sugar), 10g Room
temperature unsalted butter and 20g (4Tbsp) whipped cream
Whipped cream:
150ml Heavy cream and 10g (1Tbsp) Sugar
Other:
Castella, Sliced cheese (any white) and Seaweed
Instructions:
1. Cook and mash sweet pumpkin. Mix with Allulose, then blend in
butter. Cool and fold in whipped cream.
2. Whip heavy cream until soft peaks form. Gradually add sugar, whip
until stiff peaks.
3. Cut Castella into 6cm rounds. Place cheese on Castella, add pumpkin
cream, then whipped cream.
4. Cut seaweed for Halloween decorations. Garnish the mini cakes.
5. Chill for at least an hour.
Swiss Roll Cake
Ingredients:
5 Egg yolks, 1g Salt, 50g Sugar, 90g Cake flour, 2g Baking powder, 50g
Vegetable oil, 50g Milk, 5 Egg whites and 70g Sugar
Instructions:
1. Preheat Oven at 350°F (180°C), line a baking sheet with parchment
paper.
2. Whisk yolks, salt, sugar; sift in flour and baking powder. Add oil
and milk, mix.
3. Beat egg whites with sugar until stiff peaks form.
4. Gently fold meringue into batter.
5. Spread batter on the baking sheet; bake for 15-18 mins.
6. Roll the warm cake with parchment paper; cool completely.
7. Unroll, add filling, and roll again.
8. Wrap in plastic; refrigerate for 30 mins.
9. Slice and enjoy your Swiss Roll Cake!