Ingredients (makes a 6 inch square cake with removable base)
A
120g butter, softened
86 sugar
B
144g egg
1 tsp vanilla extract
108g milk
C
152g self rising flour
28g cocoa powder
D (cream cheese layer)
200g cream cheese
40g sugar
96g egg
* about 4.5 eggs have been used in B + D
A
黄油 120克,软化
糖 86克
B
蛋液 144克
香草精 1小匙
牛奶 108克
C
自发粉 152克
可可粉 28克
D(奶油奶酪层)
奶油奶酪 200克
糖 40克
蛋液 96克
*B+D 食材的蛋液耗了约 4.5颗鸡蛋
Directions/做法
– beat vanilla extract in B with egg and set aside
将 B食材的香草精和鸡蛋拌匀、待用
– cream A together till light and fluffy
A食材打至蓬松状态
– add egg + vanilla into A in 3 additions. blend well, then add in milk
蛋液+香草精分三次加入打发了的A食材。拌匀后加入牛奶
– sift in C and mix till batter is no longer lumpy. divide batter into 3 equal portions
筛入 C食材,拌至蛋糊无颗粒为止。面糊分成三等份
– beat cream cheese and sugar in D till smooth, followed by egg. mix well and divide into 2 equal portions
将D食材的奶油奶酪和糖拌匀后加入蛋液。拌匀、分成二等份
– grease and line the bottom of baking pan and bring a pot of water to boil. once water boils, place pan in it and allow to heat for 2 mins
烤盘底部抹油、铺上烘焙纸。将蒸锅的水烧开后,摆入烤盘,加热两分钟
– remove from steamer and pour one portion of chocolate batter into pan. steam for 8-9 mins on high heat (cover baking pan with aluminium foil when steaming)
烤盘取出,倒入一份巧克力面糊;以大火蒸 8-9分钟(蒸煮过程将烤盘用锡纸盖上)
– once done, remove from steamer and pour in cream cheese layer and steam for 10 mins on high heat
蒸熟后,从蒸锅取出,倒入一份奶油奶酪面糊,再以大火蒸十分钟
– repeat the above process by alternating between chocolate and cream cheese batter till done. steam last layer on high heat for 20 mins
以上步骤重复:巧克力和奶油奶酪面糊交替加入、蒸至面糊用完为止。最后一层以大火蒸 20分钟
– cool cake in pan completely before unmoulding and slicing
蛋糕蒸熟后,挪到冷却架冷却。待蛋糕完全冷却后在脱模切片享用
Oh my list from your blog is getting longer and longer and longer and longer….. I wish my energy level is bottomless. Love love love this one.
Hi Victoria,
I can\’t believe that this layered cake is steamed. You must be very patient steaming every layer of your cake.
Zoe
妳的蒸蛋糕越蒸越棒了!!
最爱层次的蛋糕了,加上又是巧克力又是芝士。天呐!要命的诱惑!
今天来的很迟, 不怪我哦! 嘻嘻。。
近来你家的蛋糕很吸引人, 哎呀! 不知该做那一款先了。。。
always enjoy eating a chocolate cheese cake…you hv made it so well..the layers are so even!
always enjoy your recipe, very presentable
Hi, may i knw wat type of milk u use? Thanks in adv
hi, i use whole milk
Hello.. may i know how to measure the egg, 4.5 eggs? Mix egg white and yolk and separate by gram? for A & D?
Hi, beat ur eggs together, yes, both yolk and white. Then weigh out the necessary. My 4.5 is a gauge for readers. If you are using small eggs, u will need more. Hope this helps
great. thanks. will try it out this wkend
How long can I store it in the fridge or should it be eaten right after being steamed?
Hi as a general rule of thumb, I do not store homemade bakes for more than a week unless it’s frozen (and provided it’s ok to be frozen)