Tuesday, April 7, 2009

Indonesian Cheese Cake

I have baked a lot of cakes for a lot of people and I am very grateful for every single one of my friends who are always eager to try my new experiments. :) But in the midst of my business baking cakes for other people, I forgot to bake for Alvin. I suddenly realized that I wasn't being fair to Alvin, who has always been encouraging me and supporting me all the way. So I decided to bake him a cake that he's been wanting for quite a while now - Indonesian Cheese Cake - for his birthday. :)

This cake is made of two layers of extra soft and moist vanilla sponge cake (recipe courtesy of Bertha), filled and frosted with cream cheese frosting, and covered generously with processed cheddar cheese (Kraft). The recipe for this cake involves mixing the butter until it turns white and the folding it to the sponge cake batter at the end. It's a really interesting method and this is the first time I've heard of it as well. But since Bertha has tried the recipe and highly recommends it, it is definitely worth a try. :)


We shared the cake with my roomie and her boyfriend and they both liked the cake. :) I am also very happy knowing that Alvin liked the cake as well. I'm glad that I was able to do something for him today. After all the things that he had done for me, making a cake for his birthday is really the least I can do.
*Cheers to Alvin* Happy Birthday, Vin! :)

7 comments:

  1. Hello...I have been looking for a recipe for Indonesian cheesecake and so glad when I found the cake on your blog. Would you be so kind as to share the recipe for this cake?? :)

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  2. Hi :)

    Here is the recipe I got from Bertha:

    Recipe for Bertha's vanilla cake:
    16 egg yolks
    6 egg white
    180 sugar
    180 g butter (room temp)
    100 g flour
    1 tbs. emulsifier (I skipped this one)
    1 tbs. powedered milk
    1 tbs. corn starch

    Method: Use the sponge cake method of beating the eggs and sugar until it triples in volume, followed by folding in of the dry ingredients. The only difference is to mix the butter until pale and fluffy and then folding it into the batter at the end.

    Fill and frost the cake with your favorite buttercream and generour portions of Kraft's cheddar cheese. :)

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  3. Thank youu so much, you don't know how long I've been looking for this recipe. Funnily enough, I'm actually trying to bake this cake for my boyfriend Alvin...lol!
    Thanks again :)

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  4. A good story

    GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”

    Voila: www.tastingtoeternity.com. This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.

    From a hectic life in New York City to the peace and glories of the French countryside lead me to be the co-founder of www.fromages.com. Ten years later with the words of Pierre Androuet hammering on my brain:

    “Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.”

    I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published.

    I believe cheese and wine lovers should be told about this publication.

    Enjoy.

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  5. Hi, the cake looks yummy.. I'm so gonna try this at home! But I have one question, do we beat the whites with sugar until fluffy and then add the yolks? Or should we beat them together?

    how's the texture? Is it dense or light like chiffon cake? Thanks!

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  6. Hi Janet,

    For this recipe, we beat the yolk and the whites together. The texture of the cake is light and airy although it's slighty denser than a chiffon cake. :)

    Have fun experimenting!

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  7. I never knew that this cake is Indonesian. I'm all over this cake and I was looking for this recipe for centuries. Thanks a million!

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