Recipe adapted and modified from Enne Tay, member of Baking’s Corner FB group (original recipe from Kitchen Capers)
Ingredients
A
230-250g butter, soften * i used 227g, i.e. 1 cake of butter
160g caster sugar (170g for chocolate cake) * i used 165g
4 large eggs/5 small eggs * i used 5 eggs
1 tsp vanilla essence * i used 1 tsp concentrated vanilla extract and 1/2 tsp organic chocolate extract
200g self rising flour, sifted (replace 4 tbsp of flour with cocoa powder for chocolate flavour) *this works out to be about 167.5g flour + 28g cocoa powder for me
5 tbsp milk/whipping cream * i used milk
B
250g cream cheese, soften
60g caster sugar
1 egg
1 tbsp corn flour/self rising flour/all purpose flour * i used self rising flour
A
黄油 230-250克,软化*我用了 227克,恰好一块儿黄油
绵白糖 160克(如做巧克力口味,糖份量为 170克)*我用了 165克
鸡蛋 4大颗或 5小颗 *我用了 5颗
香草精 1小匙 *我用了 1小匙浓缩香草精和半小匙有机巧克力香精
自发粉 200克,过筛(如做巧克力口味儿,请取出 4大匙面粉以同等份量的可可粉替代)*我用了约 167.5克自发粉+28克可可粉
牛奶/淡奶油 5大匙*我用了牛奶
B
奶油奶酪 250克,软化
绵白糖 60克
鸡蛋 1颗
粟粉/自发粉/面粉 1大匙 *我用了自发粉
Directions/做法
– grease and line an 8 inch square pan. preheat oven to 160 degrees C
8寸方形烤箱抹油、蒲纸。烤箱预热至 160摄氏度
– beat ingredients B till fluffy and set aside
食材 B混合打发、待用
– from ingredients A, beat butter and sugar till pale and fluffy. add in eggs one at a time and mix well. add in vanilla essence and milk. mix well
将食材A的黄油和糖打至蓬松状态。鸡蛋一颗一颗加入、拌匀。拌入香草精和牛奶。混合均匀
– fold in sifted flour (together with cocoa powder if making chocolate flavour) into butter mixture. mix well
将过筛面粉(如做巧克力口味儿,包括可可粉)翻拌入黄油。拌匀
– spread half portion of batter into pan, then spoon in cheese mixture (B). cover cheese mixture with the remaining portion of cake batter (total of 3 layers)
将一半份量的面糊勺入烤盘中,然后将打发过的 B食材倒到面糊上。铺平后,将剩余的面糊覆盖在 B上方(蛋糕共3层)
– bake for 60-70 mins or until cake is done *i baked for 68 mins. if making cupcakes, bake for about 30-35 mins
送入烤箱烤 60-70分钟*我烤了 68分钟。杯子蛋糕,烤 30-35分钟既可
Personal notes/温馨小贴士:
– No self rising flour? no worries ~ for 1 cup of self rising flour ~ mix 150g cake flour with 2 tsp of baking powder and sift twice. for this recipe, i mixed 225g of cake flour with 3 tsp of baking powder
家里木有自发粉?不怕~自己调制也OK ~ 150克蛋糕粉中加入2小匙泡打粉。过筛两次便是一杯自发粉咯。。此食谱我在225克蛋糕粉中混合了 3小匙泡打粉
Pollution index: 219 (heavily polluted)
早上好!
哇!巧克力,奶酪我都喜欢!!好漂亮,黄黄的部分特别显眼,感觉蛋糕好绵密,好好吃!!
亲爱的,华语版食谱好像少了B材料^^
嗨哟!怎么那么粗心!!还好有你指点,马上纠正啦。。。多谢多谢
the cake look very yummy !! can i use this recipe to bake cupcakes ?
I definitely wont reject it if this were to offer to me…butter…chocolate…cheese… oh… yum…yum…yum…yum
What a mouth-watering piece of cake. Looks extremely good, Victoria.
Hi Victoria Just to confirm – do you need to steam bake this or just bake as per normal? Thanks very muchChris
hi christine, this is a normal butter cake, so bake per normal.
thanks for coming by 🙂
Happy New Year, Victoria! Your butter choc cheese cake looks so good! Definitely want to bookmark and bake it for sure!
好料!小打令,我可以要一片吗?哈哈
有这句‘强力推荐’,我的眼睛马上变明亮,哈哈哈哈!食谱带走咯!
It looks so good!
亲, 这食谱我喜欢, 看到你的蛋糕我有冲动。。即刻敲蛋去了!
其实今早来过一次了, 只是没时间留下踪迹, 谢谢亲的通风报信哦
Your cake looks really yummy! I like the combo of cheese and choc!
Happy New Year, Victoria!
哇!蛋糕看起来就这么完美!这食谱我肯定要带走咯!谢谢哦!
I bet this cake will be sold within an hour. Such superb combination.
Kristy
Can u please advise whether ur baking at 160c ( normal ) or 160c ( fan ) ?
Thanks,
Susanna
Hi Susanna, unless stated otherwise in my blog, it is always normal setting. 🙂