Chilled Mango Cheesecake

This is my first chilled cheesecake. By comparing to the baked cheesecake, its making is slightly complicated. Should the mango is not available, it can be replaced other fruits, e.g. banana or strawberry.

Ingredients:

2 Mango, Diced

1 Tablespoon Lemon Juice

(A)

250g Disgetive Biscuit

125g Butter

20g Chocolate Powder

(B)

250g Cream Cheese

200g Whipping Cream

(C)

2 Tablespoon Gelatine Powder

6 Tablespoon Water

(D)

2 Egg Yolk

160g Caster Sugar

150ml Full Cream Milk

Utensils:

8" Round Cake Molds (with removable pan)

Rolling Pin

Method:

Prepare the ingredient as shown above.
Cake Base
01 - Crush the digestive biscuit.	02 - Add ingredients (A) into the mixing bowl.	03 - Blend the ingredients (A) evenly.
04 - Add the mixture into cake mold.	05- Press the mixture well so that the thickness is evenly.	06 - Keep the base in refrigerator for about 30 minutes, and set aside.
Filling
07 - Add the cream cheese into mixing bowl.	08 - Cream it till light and fluffy.	09 - Add the whipping cream till well combined.
10 - For ingredient (C), add the gelatine in the water and place it over double-boiler. Heat the boiler and stir gelatine till it dissolve completely.	11 - For ingredient (D), add all the ingredient into bowl and place it over double-boiler. Heat the boiler for about 5 minutes and stir it till mix well .	12 - Then cool down mixture (D) to room temperature.
13 - Add the mixture (D), (C) and (B) by sequence, then mix it well.	14 - Place the diced mango evenly on top of the cake base, then add the mixture into cake mold.	15 - Then keep it into refrigerator at least 3 hours or overnight.
16 - Remove it from the refrigerator.	17 - Use the knife cut along the edge of cake mold.	18 - Feel free to enjoy the Chilled Mango Cheesecake.

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Devil Angel Cake

This Devil Angel Cake is created by combine the angel cake with the idea of Devil Cake. Since the later is made by full of chocolate, so when the chocolate is introduced into the angel cake, and this is how the Devil Angel Cake came from. This angel cake does not use any of the oil's ingredients, e.g. butter or cooking oil, and you can feel free to taste it.

Ingredients:

5 Egg White

1/4 Teaspoon Salt

50g Caster Sugar

35g Low Gluten Flour

1 Teaspoon Lemon Juice

1/4 Teaspoon Cream of tartar

1/4 Teaspoon Vanilla Essence

1/4 Teaspoon Chocolate Powder

Utensils:

5" Cake Pan

Method:

Prepare the ingredients as shown.
Add the egg white into mixing bowl and whisk it.
Add salt into mixing bowl.
Add caster sugar into mixing bowl.
Add cream of tartar into mixing bowl.
Then add lemon juice and continue whisk.
Whisk the egg white until fairly stiff but not dry.
Add the vanilla essence and mix well.
Fold in the low gluten flour and baking powder with spatula in one direction, either clockwise or anti-clockwise.
Divide the mixture into 2 portion, one with 1/3 and the other 2/3.
Add the chocolate powder into 2/3 mixture and mix till well combined.
Add chocolate mixture into the cake mold and continue by the other mixture.
Use the folk to beat the mixture lightly to made the marble effect.
Bake it at 180 degree celsius for about 45 minutes. When it is done, remove it immediately from oven and revert it. When the cake is cool, then remove it from the mold.

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Orange Chiffon Cake

The making of chiffon cake is lightly complicated than then butter cake. It required to mix the egg yolk and egg white separately. To ensure the successful of a chiffon cake, it is important to use the egg as fresh as possible. Meanwhile, the mixing bowl for the egg white must be clean and does not contain other contamination.

Ingredients:

(A)

5 Egg Yolks

90g Caster Sugar

120g Low Gluten Flour

1 Teaspoon Baking Powder

1/4 Teaspoon Salt

5 Tablespoon Cooking Oil

2 Tablespoon Concentrate Orange Juice

1 Orange Zest, Grated ( with its juice)

(B)

5 Egg White

1Teaspoon Cream of Tartar

90g Caster Sugar

Method:

Prepare the ingredients as shown on above diagram.	Preheat the oven to 180 degree celsius with the chiffon cake mold.	Start with Ingredients(A), add egg yolk, caster sugar and cooking oil into mixing bowl。	Beat very well.
Beat the egg yolk mixture till light yellow color. Then add baking powder, salt, orange juice and orange zest and continue beat well.	Add the sieved low gluten flour.	Fold in the low gluten flour and baking powder with spatula in one direction, either clockwise or anti-clockwise。	For ingredients (B), add the egg white into mixing bowl and whisk it.
Then add cream of tartar and caster sugar.	Whisk the egg white until fairly stiff but not dry.	Add the egg white mixture into the egg yolk mixture。	Mix them till well combined.
Add the mixture into chiffon cake mold.	Bake it in the preheat oven at 180 degree celsius for about 50 minutes.	Remove it immediately from oven and revert it.	When the cake is cool, then remove it from the mold.

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