IMG_8282Recipe 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

IMG_8281食材

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

IMG_8284– 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:

IMG_8283– 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)

 

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(17) Comments

  • 婉婉下午茶 (January 5, 2015)

    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^^

    • Victoria Bakes (January 5, 2015)

      嗨哟!怎么那么粗心!!还好有你指点,马上纠正啦。。。多谢多谢

  • kittykris65 (January 5, 2015)

    the cake look very yummy !! can i use this recipe to bake cupcakes ?

  • Mel (January 5, 2015)

    I definitely wont reject it if this were to offer to me…butter…chocolate…cheese… oh… yum…yum…yum…yum

  • Veronica Ng (January 5, 2015)

    What a mouth-watering piece of cake. Looks extremely good, Victoria.

  • Christine Koh (January 5, 2015)

    Hi Victoria Just to confirm – do you need to steam bake this or just bake as per normal? Thanks very muchChris 

    • Victoria Bakes (January 5, 2015)

      hi christine, this is a normal butter cake, so bake per normal.

      thanks for coming by 🙂

  • Ann Low (January 5, 2015)

    Happy New Year, Victoria! Your butter choc cheese cake looks so good! Definitely want to bookmark and bake it for sure!

  • Fion@轩宏妈 (January 5, 2015)

    好料!小打令,我可以要一片吗?哈哈

  • eileen (January 5, 2015)

    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!

  • cioccolatofondente123 (January 5, 2015)

    It looks so good!

  • May Law (January 5, 2015)

    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

  • kitchen flavours (January 6, 2015)

    Your cake looks really yummy! I like the combo of cheese and choc!
    Happy New Year, Victoria!

  • Esther Lau aka Copycake Kitchen (January 7, 2015)

    哇!蛋糕看起来就这么完美!这食谱我肯定要带走咯!谢谢哦!

  • kristy (May 16, 2015)

    I bet this cake will be sold within an hour. Such superb combination.
    Kristy

  • Susanna Chong (September 16, 2015)

    Can u please advise whether ur baking at 160c ( normal ) or 160c ( fan ) ?

    Thanks,
    Susanna

    • Victoria Bakes (September 16, 2015)

      Hi Susanna, unless stated otherwise in my blog, it is always normal setting. 🙂

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