Sunday, July 16, 2006


Vienna cake

I copied this recipe about urm...6 years ago and the paper which this recipe was written on has turned yellow. So I'd better post it here before one day when I find this paper it had become a crumble of dust. (Beside is my edited version for double portion, I didn't use the plain chocolate coz too tedious)

225/80oz butter/margarine (450g)
225/80oz sugar (450g)
3 eggs, separated (6)
3 tbsps milk (7)
90g cocoa powder (150g)
225g plain flour (450g)
175g plain chocolate

1. Place the butter and sugar in a mixing bowl and cream together until light and fluffy.

2. Add the egg yolks and beat well. Mix in the milk.

3. Combine the cocoa powder and fold into the creamed mixture, which will be very stiff at this point.

4. Beat the egg whites until they are stiff and fold gently into the mixture.

5. Spoon into a lined 18cm/7-inch cake tin and bake in an oven preheated to 150 celcius/ 300F. Gas Mark 2 for 1.5 hours until a skewer inserted into the centre comes out clean.

6. Turn out into a wire rack to cool.

7. Melt the chocolate in a bowl over a pan of simmering water.

8. Cover the cake with the melted chocolate, smoothing it over a knife dipped in boiling water.

Cotton cheesecake

I got this recipe when I was reading thestar one day. It's quite easy to make and the ingredients are affordable.

70g UHT milk
185g cream cheese
35g butter

5 egg yolks
1 tbsp lemon juice

35g superfine flour
35g corn flour

5 egg whites
115g castor sugar
1/4 tsp salt

Grease well a 24cm spring-form cake pan. Beat butter and cream cheese with an electric blender until well combined. Drip in milk until well combined. Drip in milk gradually and beat until mixture is smooth. Leave aside.

Add in egg yolk and lemon juice, and beat until light and fluffy. Fold in sifted flour and corn flour to mix until evenly blended.

In a clean bowl, whisk egg whites with salt and sugar until thick. Gradually fold into the cream cheese mixture. Pour mixture into the prepared pan and bake in preheated oven at 160c for 1-1 1/4 hours or until slightly golden.

Switch off the oven and leave cake inside the oven for 12-15 minutes with oven door ajar.

Remove cake and invert the cake for 5-6 minutes before turning it out onto a wire rack to cool completely.

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