Kitchen Corner

March 4, 2020

Marbled Soufflé Cheesecake

-Marbled Souffle Cheesecake-

Someone asked me is this a Japanese Cotton Cheesecake (JCC)?
No, it is not. This is much fragile than a JCC. It is exactly like a soufflé dessert that served in ramkins and the texture is moist and light that melt in the mouth in no time. It was deconstructed and baked into cake form so that it can be served cold and in portions but still remaining the soufflé texture. Of course it can be served hot just like a normal soufflé but I personally like it cold and imagine you won't be able to finish such a big soufflé. Don't worry about the shrinkage as it is just like a normal soufflé will shrink upon cool down. Anyway, it's still a superb cake from texture to flavour especially the marble mocha absolutely a bonus.
As it is a fragile dessert, a thin slice of sponge cake was placed at the bottom to hold the batter nicely. Beside, some melted dark chocolate was brushed on the sponge cake as well that helps the soufflé stick with the sponge also to enhamce the flavour.
Video recipe available at my YouTube channel or written recipe is at the bottom. Hope you like it and happy baking!

Video recipe @

Recipe for 9 inches round pan:
250g cream cheese
70ml whippping cream
105ml milk
90g unsalted butter
50g caster sugar
45g corn flour
1 teaspoon vanilla extract
6 egg yolks

6 egg whites
100g caster sugar
1 tbsp lemon juice

1 1/2 tbsp granulated coffee
1 1/2 tbsp cocoa powder
2 tbsp hot water
100g Melted dark chocolate

1 thin slice of 9 inches sponge cake fit into the cake pan lined with parchment paper at the bottom and sides.
Preheat the oven to 160C with a tray of cold water.


  • Melt cream cheese, whipping cream, milk and butter over double boiler. Add in sugar, corn flour, vanilla and egg yolks then stir well. Stir occasionally until smooth. Remove from heat.

  • Beat egg white and lemon juice in another clean bowl until mixture forms soft peaks. Gradually add in the sugar, continue beating until stiff peaks foam.

  • Gently and gradually fold the egg whites into cheese mixture until well combined. 

  • Mix  the hot water with cocoa and coffee until a paste.  Combine 80g of cheese mixture with the coffee paste.

  • Place a sponge cake into a lose bottom baking pan. Brush the melted chocolate on the cake until all covered.

  • Pour 1/3 vanilla cheese mixture into cake tin. Drizzle some coffee mixture over the surface. Continue add half of the remaining cheese mixture then drizzle some coffee mixture again. Finally pour the remaining cheese mixtures on the top and drizzle the rest of coffee mixture on top. Draw marble pattern with skewer.

  • Bake in preheated oven at 160C for 30 minutes. Reduce heat to 120C and continue bake for 45 minutes to 1 hour.  Then turn off the heat, leave the cake in the oven for 30 minutes.

  • Leave to cool at room temperature then chill in the fridge for overnight before serve. Cut with a hot knife, best serve cold.

November 6, 2019

Xmas Log Cake 2019

Time flies!! It has been such a long time I didn't update my blog. As per few request, I am jotting down my latest log cake recipe for this year end and for those who are interested to give this recipe a try. It is a little bit of works for the cake but definitely worth the efforts for this special occasion. Hope you enjoy this recipe and all the best in the new year!

Recipe for the sponge cake
plain sponge (size 38cm x 38cm)

Unsalted butter 62g
Egg yolk 155g
Caster sugar 20g
Egg white 248g
Caster Sugar 80g
Plain flour 85g

Prepare a baking tray lined with baking paper. Melt the butter than set a side to cool.

Whisk the egg yolks with sugar in a double boiler until thicken and pale in color. Be careful not to cook the egg yolk (use electric hand mixer). Keep whisking until thicken and remove from the heat. Continue to whisk until pale in color and slightly cool down then set aside. In another bowl whisk the egg whites with caster sugar and a few drop of lemon juice until peak foam.

Fold the egg yolks into the egg whites then gently fold in the shifted flour.

Pour some egg mixture into a clean bowl then mix in the melted butter until well combine.  Pour back into the egg mixture and mix gently until everything well combine.

Pour the batter into prepared baking tray and spread evenly. Bake at 190C for 12 minutes. Remove the cake from the baking tray immediate when it out from the oven and place on a wire rack to cool. Tear out the side of the baking paper and let it completely cool down and ready to use.
You can watch a video recipe for the sponge cake making process at my youtube channel as below. 

For the chocolate cream:

50g cocoa powder
250ml whipping cream
1 tablespoon powdered sugar

Whip the cream until slightly thicken, shift in the cocoa powder and powdered sugar then whip until thicken and firm.

Cut the sponge cake into 4 portion with equal sizes.

Spread the chocolate cream on the cake and roll it up. (you can watch how i did it at the first video above). Spread the remaining cream on the top of the cake and even it up. Keep in fridge until set.while preparing the Swiss meringue chocolate butter cream.

Swiss Meringue Chocolate Butter Cream

100g egg whites
135g caster sugar
227g slightly soften salted butter
1 teaspoon vanilla extract
100g cocoa powder

Whisk the egg whites with caster sugar over a saucepan of simmering water and whisking constantly, heat the egg whites until the sugar has dissolved and the mixture is hot. Remove from the heat and transfer the egg whites to a mixing bowl fitted with the whisk attachment. Beat the whites until it forms stiff peaks. Add in the butter cube by cube and beat until incorporated. The mixture will start to curd when most of the butter added. Continue whisking and add vanilla extract and cocoa powder until combined and the frosting become smooth. 

Pipe with flower tip on the side of the cake to form a log pattern. Decorate with fruits like cranberries, strawberries. some leaves and mushrooms etc. I melted some white chocolate and spread one a grease proof paper for form a mushroom shape and refrigerate until harden then insert in the butter cream. 

Hope you enjoy this video and like this recipe. Merry Christmas and Happy New Year.

November 14, 2017

Xmas Log Cake 2016

This was about last year, almost a year ago. Feel like it was just yesterday I made this lemon curd log cake. That was a tiring, exhasuted, overwhelming days. Praise God, everything is in control and I am still a good piece of mine. 

December 26, 2015

Xmas Log Cake 2015

Merry Christmas and blessed new year 2016

Durian Log Cake

Carrot Log Cake to celebrate my dear sister birthday

October 14, 2015

Danish Cinnamon Roll

After a few attempt on making croissant. I was tempted to try out others flavoured Danish pastry and the first pastry came to my mind is cinnamon roll which are always looks mouth watering display in any artisan bakery shop. Cinnamon roll is one of the top selection pastry on my diet. Yes, they are fattening so we try not to have it too much but when we eat, we must  eat the best and number 1 pastry to worth the calorie that we gain. What an excuse? but that's my rules of diet when come to enjoying food.

Using the same recipe of croissant, I came out with my first Danish Cinnamon roll. This time it's even better as after few times of practising  on the pastry making, I have much confidence as well as things seems to goes smoother during the process. 

This cinnamon roll unlike the cinnamon buns or rolls that I was making previously. Those were made from bread flour and didn't contain so much fat which more on bread texture. Whereas Danish pastry cinnamon roll is very buttery,  soft, flaky and a little chewy. 

This cinnamon roll is something that can be shared with everyone. It's as good as those stall bought or even better. It smell wonderful when they are almost done from the oven. I couldn't resist and ate two in one go when they had still a little warm on the cooling rack. 

Danish pastry are always best to eat while they are freshly made especially this cinnamon roll. The first batch I made yield 16 pieces. Then, the second time I made, I bake 8 pieces and keep the other 8 pieces unbaked. I kept them in the freezer until I need them again. Simply defrost them at room temperature and let them proof and rise again. There, I got freshly baked cinnamon roll again. 

Till here, I will make this repeatedly  to feed my guinea pigs on every weekly cell group gathering and before that, one will goes to my mouth first hahaha...

Refer dough recipe as croissant
For the cinnamon mixture. Mix 60g brown sugar with 2 tabkespoon ground cincinnamon.
Egg wash: Mix 2 egg yolk and 1 egg whites
80g raisin, sultanas
some almond or pecan or walnuts (optional)

Roll out a ready made pastry into 24  x 10 inches. Brush some water on the surface then sprinkle the cinnamon mixture all over the pastry evenly. Place raisin or sultanas or any nuts. Roll up the pastry and seal tighthly. 

Cut them into 16 equal portions and place on a baking pan attached with baking paper. Brush the egg glaze and let them proof for 2 hours at room temeprature. 

Brush egg glaze again and bake at 200C preheated oven for 20 minites. Best serve freshly made.