Brazilian Cheese Rolls (Quick & Easy)

Ingredients:

195g Tapioca Starch/Flour

1 cup milk

1 cup neutral oil

3 eggs

80g shredded cheese (any)

Directions:

1. Preheat the oven to 200 degrees C. Spray a mini muffin tin with non-stick spray or rub it with butter.
2. Place the egg, milk, oil, tapioca starch/flour, and salt in a blender. Blend until smooth. Then, add the cheese and pulse just a couple of times.
3. Immediately pour the batter into the mini muffin pan, filling each well about 3/4 full. If Sprinkle shredded cheese on top. if desired
4. Bake for 15-20 mins until puffed and golden. Remove from the oven and cool for a few minutes before removing the rolls from the pan. Serve warm.

Cheesy Macaroni Beef Casserole

Ingredients:

500g ground beef

1 yellow onion ~ diced

2 garlic ~ minced

2 tbsp AP flour

2 tsp chili powder

1 tsp salt

1/2 tsp black pepper

1 tsp paprika

15oz can crush tomatoes

Mac & Cheese ~ recipe here

Other

1/2 cup panko bread crumbs

1/4 cup chopped fresh parsley for garnish

Directions/Instructions:

1. Preheat the oven to 350 degrees F.
2. Cook the mac & cheese recipe here.
3. In a large non-stick skillet, heat 1 tbsp oil over medium heat.  Add the onion and saute for about 5 minutes, then add the minced garlic and saute for a minute longer.
4. Stir in the ground beef, chili powder, salt, and black pepper and cook until the meat has browned.  Drain any excess fat from the pan.
5. Sprinkle 2 tbsp flour over the meat and cook for a minute or two.  Add in the tomatoes and simmer on low.  The sauce will start to thicken a bit as it cooks.
6. Pour half of the cooked mac and cheese into the casserole dish, layer it with the meat mixture, and then add the remaining mac and cheese.
7. Sprinkle 1/2 cup panko bread crumbs on top, and bake for about 20-25 minutes or until golden brown. Before serving, sprinkle the casserole with chopped fresh parsley. Enjoy!

Cheesy Korean Rice Cake aka Cheese Tteokbokki

Ingredients:

900g Korean rice cakes

Pepper flakes

Scallions

Sesame seeds

Cheese sauce

1 small potato ~ cooked

1 small carrot ~ cooked

80-100g cashew nuts

1 cup milk

1 cup broth

3 tbsp tapioca starch

1/4 cup nutritional yeast

2 tbsp lemon juice

1 tsp miso

1/2 tsp mustard powder

1/2 tsp paprika powder

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp salt ~ taste

Directions/Instructions:

1. Bring a pot of water to a boil and cook rice cakes until soft.  Drain and rinse with cold water.  Set aside.
2. Add the cheese sauce ingredients into a blender and blend until smooth
3. Over medium heat, add the cheese sauce into a saucepan.  Stir cheese sauce constantly until thick and slightly stretch around 5 mins.  Reduce heat to low and stir the rice cakes until all the pieces are covered.
4. Serve immediately and garnish with green onions, sesame seeds, and red pepper flakes.

Hokkaido Cheese Tart

Tart Shell

75g unsalted butter ~ soften

2 tbsp granulated sugar

1 egg yolk ~ room temperature

1/2 tsp vanilla extract

1 lemon zest

130g all-purpose flour or Graham Crackers

Filling

350g cream cheese

90g sugar

150g whipped cream

50g fresh milk

1 tsp lemon juice

1 egg yolk ~ to brush

Directions/Instructions:

1. Tart: Add butter and sugar into a bowl and mix them well using a spatula.  Then add in egg yolk, vanilla extract, and lemon zest.  Mix well to combine.
2. Finally adds in the flour and mix just to combine.  Do not over-mix.  Place the dough on a cling film and wrap it.  Place it in the fridge for 1 hour.
3. Remove the dough from the fridge after 1 hour, take some of the dough (about 35g ea), and press it evenly inside a 2.5-inch tart mold.  Cut off the excess dough with a knife and prick the base with a fork.  Repeat until the rest of the dough is finished. (Tip: Place the unbaked shell in a freezer for 10 mins to firm up)
4. Bake in a preheated oven on the lowest rack at 170 deg C or 340 deg F for 15 mins.  Cool completely and then remove the shells from the molds.  Tap the bottom a few times to help to release it.
5. Filling: Use a thick base pot and place it on medium heat.  Add all the filling ingredients except egg yolk, cook until the cheese melted.
6. Continue cooking until the mixture thickens.  Sift into a bowl to discard any lumps.  Cover the bowl with the cling film touching the top surface of the filling and set aside to cool completely.
7. Fill the filling in a piping bag and pipe inside the shells.  Then place the unbaked tarts in the fridge for 1 hour for the filling to firm up.  Then brush the top of the filling with some egg yolk wash. 
8. Then put in the preheated oven and bake the tart for 15 mins until the top is slightly charred.

Note: If you are using graham crackers or disgusted biscuit, immediately shaped on the tart mold, then refrigerate for an hour to harden.

Cheddar Cheesy Bread

Ingredients:
120ml water
1 egg beaten
250g bread flour
1-1/2 tbsp (18g) sugar
1 tbsp (6g) dry milk powder
1 tsp (5g) salt
15g unsalted butter
1 tsp (3g) dry yeast

Additional
100g Cheddar shredded cheese

Instruction

1. Put all ingredients except cheese into the BM (Bread Machine), use the dough mode, or #10 to start.
2. When the dough beep sounds, remove the dough & shape it into a ball, cover it with a cloth & allow it to rest for 20 mins.
3. Use a rolling pin to roll out the dough into a 35 x 12 cm rectangle & distribute the shredded cheese evenly on the dough.
4. Roll dough from the front to the edge & press the seams closed.  Place the rolled dough seam-side down into a rectangle pan. Apply egg wash & allow to proof for another 30 mins.
5. Preheat the oven at 170 deg (fan mode) & bake for about 15-20 min

Uncle Rikuro's Cheesecake (Japanese Soft Cheesecake)

Ingredients:
250g Cream cheese
100ml fresh milk
50g butter
1 tbsp lemon juice
6 egg whites
6 egg yolks
60g Plain flour
20g cornflour
1/4 tsp salt

Directions:

1. Preheat oven at 120 deg C (top & bottom without fan mode).  Lightly grease & line the bottom & sides of the 18cm round pan.
2. Sift flour & cornflour together & add salt to it.
3. Melt cream cheese, butter & milk over a double boiler.  Cool the mixture.
4. Add egg yolks into the cream cheese mixture & continue to whisk till incorporated.
5. Then add lemon juice & fold in the sifted flours.
6. In another bowl, whisk egg whites until foamy.  Add in the sugar gradually & whisk until soft peaks form. (Do not overbeat the egg whites.  They should look glossy)
7. Add 1/3 egg white mixture into the cheese mixture & fold to mix well.  And repeat the process until the egg white mixture finish.
8. Pour into the springform cake tin & tap few times so that wouldn't end up with huge bubbles in the cake.
9. Put the cake onto a tray filled with some hot water & bake in a water bath (See Note below for baking time & step)

Alternative Temperature/Baking Time:

Baking Step 1:

• Baking temperature: 120 deg C / bake for 20 mins.  After 20 mins, keep the oven door closed & increase the temperature to 150 deg C; continue baking for 15 mins.

Baking Step 2:

• After 15 mins, open the oven door for 10 sec & close back up. Now lower the temperature to 100 deg C; continue baking for 40 mins.

Baking Step 3:

• After 40 mins; turn off the oven.  Open the oven door & close back up.  Let the cake cool down in the oven for 10 mins.

Baking time may vary depending on the type & accuracy of your oven.  If you want to succeed baking this recipe.  buy a thermometer to place in the oven.

Tips:

• Always pre-heat the oven and fill the water in tray/pan bigger enough for the 18cm tin for the water bath.
• Do not remove the hot cake out of a baking pan immediately or the cake may collapse.  Let cool for 15 mins before removing from the tin.
• Substitute lemon juice with orange juice
• Replace 20-30g cake flour with the respective amount of Matcha (green tea powder) or Cocoa powder.

Parmesan Cheese Puffs

Ingredients:

2 large egg whites

1 cup grated Parmesan cheese

Oil for frying

Direction/Instruction:

1. Heat oil in a heavy pot or deep fryer to 190 deg C.
2. In a medium glass/metal bowl, whip egg whites until they just hold a stiff peak.  Fold in Parmesan cheese until evenly distributed.  Form level teaspoon of batter into balls.
3. Fry balls a few at a time, turning once until crisp & golden.  Using a slotted spoon, remove puffs from oil & place onto paper towels to drain.

Gougeres aka French Cheese Puff

Ingredients:

185ml water

70g butter

1/2 tsp salt

1/8 tsp freshly ground black pepper

140g plain flour

4 eggs

3/4 cup grated mozzarella cheese

1/4 tsp parsley ~ minced

1/2 cup grated parmesan cheese

Instruction

1. Preheat the oven to 200 deg C.  Line a baking sheet with parchment paper.
2. In a medium saucepan, bring the water, butter, salt & ground black pepper to a boil.  Add the flour & stir until it forms a dough.  Cook another 2 mins to dry out the dough.
3. Transfer the dough to a bowl & let it cool slightly.  Slowly add the eggs, one at a time & stir until well combined.
4. Add the mozzarella cheese & minced parsley, mix well.  Using 2 tablespoons to round each ball of dough & drop it onto the prepared parchment paper.  Set them 1.5"-2" apart.  Sprinkle some grated parmesan cheese on top.
5. Bake for 22 mins until golden brown.  Serve warm.

New York Cheese Cake - Anna Olson

9-Inch Cheesecake

Crust:

225g Graham cracker crumbs

2 tbsp sugar

60g unsalted butter ~ melted plus extra for greasing the pan

Cheesecake

4 pkg (250g) Cream cheese ~ room temperature

275g sugar

3 tbsp cornstarch

2 tsp vanilla extract

2 tsp finely grated lemon zest

3 large eggs

1 egg yolk

190ml sour cream (not low-fat)

Direction/Instruction

- Crust

1. Preheat the oven to 180 deg C.
2. Stir the graham crumbs, sugar & melted butter until evenly combined & press into the bottom of an ungreased 9" springform pan.  Bake for 10 mins then cool & brush the sides of the pan with a little melted butter.

- Cheese Cake

1. Increase the oven temperature to 200 deg C.
2. Beat the cream cheese until light & fluffy;  Add sugar a little at a time & scraping the sides & bottom of the bowl often.
3. Beat in the cornstarch, vanilla & lemon zest.  Add the eggs one at a time on a lower speed & scraping after each addition, then beat in the yolk.
4. Still on low speed, beat in sour cream.  Scrape this over the cooled crust.
5. Bake the cheesecake for 10 mins on 200 deg C, then reduce the oven temperature to 100 deg C & bake for 25 more mins.  Turn off the oven & leave the cheesecake in for an hour cracking the oven door after 30 mins.
6. Allow the cheesecake to cool completely to room temp. then carefully run a spatula around the outside of the cheesecake to loosen it from the pan.  Then chill the cheesecake for at least 6 hours before slicing & serving.

Durian Cheesecake

Ingredient (A)
300g Durian Flesh (Mao Shan Wang is very good)
250g Cream Cheese (Philadelphia)
6 egg yolks
70g caster sugar
60g butter ~ melted
100ml fresh milk
70g cake flour
20g corn flour
1/4 tsp salt

Ingredient (B)
7 egg white
1/4 tsp cream of tartar
70g caster sugar

Method

1. Preheat over to 200 deg C (Top & bottom heat ~ No fan).  Spray 8"x3" round cake pan with non-stick spray.  Line with baking paper.
2. Whisk cream cheese till smooth over a warm water bath.  Add yolk & whisk one at a time.  Then add sugar & melted butter into the batter.
3. Blend durian flesh with milk, sieve & add to batter.  Remove from water bath, sieve in flour, add salt & fold into mixture.
4. In another bowl, whisk egg white at low speed till foamy.  Add cream of tartar & beat at high speed till bubbles become very small but still visible.  Gradually add sugar & beat till just before soft peaks.
5. Fold egg whites into 1/3 at a time.  Pour into cake pan & tap the pan on the counter to release air bubbles.
6. Place warm water (40-50 C) & bake on the bottom-most rack in a preheated 200 deg C oven for 18 mins.  Lower to 160 deg C for 20 mins.  Then 140 deg C for 10 mins & turn off the oven & leave the cake in the closed oven for 10 mins.  Open the door slightly at the end of the baking for 10 mins for the cake to cool.
7. De-pan the cake carefully using a sheet of baking paper to prevent the top from sticking.

Japanese Cheese Cake aka Cotton Cheese Cake

Ingredients:
60g full cream milk
140g cream cheese (Philadelphia brand)
40g butter
50g plain/All purpose flour
15g corn flour
5 egg (58-60g w/shell) Note: Weight the egg as this is very important!
100g granulate sugar

Instruction:

1. In the oven, fill a tray with room temperature water until 1cm high & preheat the oven to 120 deg C (Note: Use top & bottom element without fan)
2. In a medium non-stick pot, add in the milk, cream cheese, butter.  Heat it on low fire and stir till the cream cheese and butter melted.
3. Once the ingredients are melted and combined, turned off the fire before it reaches to boiling point. Remove from the stove.
4. Add the plain flour and cornflour while the mixture still hot.  Keep stirring until mixture smooth, thick & well combined.
5. Then add 5 egg yolks, continue stirring until the mixture is smooth & well combined.
6. In another bowl, use the hand electric mixture; beat 5 egg whites till frosty then add 1/3 of sugar and beat till soft peak.
7. Take 1/3 of the meringue into the cheese batter, use the hand whisk & swirl/stir from top to bottom gently till the meringue dissolve into the batter.  Continue this method till the meringue finish.
8. Lined 18cm round pan with parchment paper.  Pour the batter into the pan.  Take a bamboo skewer/tooth pick to swirl the batter & bang on the counter couple times to release any air bubble.
9. Put the round pan in the tray filled with water & bake at 120 deg C for 20 mins.  After 20 mins, increase the temperature to 150 deg & continue to bake for 15 mins.  After 15 mins, open the oven door for 10 second (Note:  If the top turn darker brown, take an aluminum foil to cover the top to prevent over burnt) and close back and lower the temperature to 100 deg C. and continue to bake for 40mins.
10. After 40 mins, turn off the oven & open the oven door for 10 second and close back & let the cake cool down in the oven for 10 mins.

Important

Oven setting: Top and bottom heat without fan!

Preheated oven: 120 deg C

Baking Step 1:

Baking Temperature: 120 deg C

Baking Time: 20 minutes

After 20 minutes, keep the oven door closed.  Increase the temp to 150 deg C and continue baking for 15 minutes.

Baking Step 2:

Baking Temperature: 150 deg C

After 15 minutes, open the oven door for 10 seconds and then close back. Lower the temperature to 100 deg C

Baking Step 3:

Baking Temperature: 100 deg C

Baking Time: 40 minutes

After 40 minutes, turn off the oven.  Open the oven door and close back.  Let the cake cool down in the oven for 10 minutes.

Note: Baking time may vary depending on the type and accuracy of your oven.  If you want to succeed baking this recipe, I suggest you buy a thermometer to place in the oven.

Mac & Cheese

Ingredients:
300g macaroni
Salt
300g evaporated milk
300g cheddar cheese

Directions:

1. Place macaroni in a medium saucepan or skillet & add just enough cold water to cover.  Add a pinch of salt & bring to a boil over high heat, stirring frequently.  Continue to cook until moisture has been almost wholly absorbed & macaroni is just al dente.
2. Immediately add evaporated milk & bring to a boil.  Add cheese.  Reduce heat to low & cook, stirring continuously until the cheese is melted & liquid has reduced to a creamy sauce.  Season to taste with more salt & serve immediately.

Spaghetti Cheesy Meatballs

Ingredients:
500g minced beef
1 egg ~ lightly beaten
1 cup grated tasty cheese
1 yellow onion ~ chopped
1/4 cup chopped basil
1 tbsp olive oil
1 jar Prego Spaghetti Bolognese
400g spaghetti

Directions:

1. Combine mince, egg, cheese, chopped onion & basil.  Season & roll into balls
2. Heat oil in a large non-stick frying pan.  Cook half the meatballs for about 4-5 mins.  Remove & repeat.
3. Return the meatballs to the pan & pour over sauce.  Cover; cook over a medium heat for about 20 mins until cooked through
4. Cook spaghetti in a large pan of boiling water as per packet directions.  Drain & place in bowl.  Spoon over meatballs & sauce.  Serve with basil leaves.

Orange Cream Cheese Cupcake

Ingredients:
1/2 cup AP flour (64g)
1 cup cake flour (130g)
1-1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter (115g)
3/4 cup sugar (150g)
2 eggs
2 tsp orange zest
1/4 cup orange juice
1/3 cup milk

Directions:

1. Sieve together the dry ingredients in a medium bowl & set aside.
2. In separate bowl, beat the butter until pale & creamy, then add in sugar & beat continuously.
3. Add the eggs one at a time, stirring in between each addition & add the orange zest.
4. Add 1/3 of the dry ingredients into the batter & mix well.  Alternate with wet ingredients.
5. Fill the cupcake liner (55g ea) & bake on preheated oven @ 180 deg. C for about 18-20 mins.

Orange Cream Cheese Frosting

4 oz cream cheese
4 oz butter
2 cup powder sugar (1kg)
1 tbsp heavy cream
2 tbsp orange juice
Orange food colouring

Directions:

1. Cream together butter and cream cheese for about 7-8 mins on medium-high speed.
2. Add in powdered sugar, orange juice & heavy cream.  Mix on low speed until blended the increase speed to medium for about 5 mins.
3. Spread over cooled cupcakes immediately.

Pablo Gooey Cheese Tart/Pie

Crust:
200g AP flour
25g cake flour
125g butter
55g icing sugar
1 egg ~ whisked
1 tsp vanilla extract/essence

(A) 200g Mascarpone Cheese/Cream Cheese (I use Tatura brand @ Phoon Huat)
     100g fresh milk
     150g heavy whipping cream (I use Millac Dairy - Blue pk)
     1/8 tsp salt
     100g sugar

(B) 250g Philadephia cheese
     2 egg yolks
     1 tbsp sugar
     1 tsp lemon juice
     1 tbsp cornstarch

Egg wash
1 egg yolk
1 tbsp milk

Glazed
1/4 cup apricot jam
1 tbsp water

Directions:

1. Crust: Cream butter & sugar with an electric mixer over medium speed until the mixture is smooth, fluffy & light in color.
2. Add in the whisked egg, half at a time beat over low speed.  Add vanilla extract & mix well.
3. Sift in flour, scraping down the sides of the bowl between additions with a spatula & make sure all ingredients combine well.  Knead into dough.
4. Divide the dough (100g ea) press the dough in the middle of the tart mold.  Lightly press the dough with your thumbs, starting from the bottom then up to the sides.  Then chill the tart dough for about 10 mins & bake for 10 mins in preheated 180 deg C.  Remove & let it cool completely.
5. Filling: Add all the ingredients (A) to a bowl & bring to boil using the double-boiled method, till the cream cheese melted into smooth.
6. In another bowl, cream Philadephia cheese, sugar, lemon juice & cornstarch with an electric mixer over medium speed until the mixture is smooth, fluffy.  Then add egg yolks one at a time to mix well.
7. Pour the mixture (B) into the mixture (A), stir to combine well.  Then bring to boil using a double-boiled method again.  Whisk the mixture until it turns thick & smooth cream cheese.  Remove from the heat & let it cool completely.
8. Scoop the filling cheese into the crust & smooth the top.  Set aside for about 5 mins; brush an egg wash evenly.
9. Preheat oven to 200 deg. C & bake for 15-20 mins with a tray of water to generate steam.  Remove from oven & let it cool completely.
10. While cheese tart cooling, heat 1/4 cup of apricot jam.  Sieve & brush on the cool tart.

Double Boiled

Lightly brush with egg wash

Cream Cheese Cookies

Ingredients:
250g butter
100g icing powder
125g cream cheese
250g cornflour
175g plain flour
25g milk powder
1 egg yolk
1/2 tsp vanilla essence
125g shredded cheddar cheese ~ top deco

Directions:

1. Beat butter & icing powder together till creamy.
2. Then add egg yolk & vanilla essence; beat to combined.
3. Add cream cheese & milk powder beat again to combined.
4. Add cornflour 1st then plain flour & knead to smooth dough.
5. Shaped the dough with any cookie cutter & top with shredded cheese.
6. Bake in a preheated oven at 180 deg C for 12-15 mins.

Tiramisu

Source: Zan's Treats
(7"x7" round / 8"x 4" x 2-1/2" rectangular)

Custard Filling:
400ml Fresh Milk
120g Fine Sugar
6 Egg yolks
80ml Fresh Milk
30g AP Flour
2 tsp Vanilla Essence
60g Butter (Note: Unsalted, 1/4 tsp salt)
220g Mascarpone Cheese

1 packet Lady's Fingers cookies
150ml Hot water
30g Fine Sugar
4 tsp Coffee
2 tbsp Cocoa Powder ~ dust on top

Directions:

1. In a saucepan, heat up both milk & sugar under medium heat & stir occasionally until tiny bubble at the side of the saucepan.  Remove from heat.
2. In a big saucepan, whisk egg yolks and milk till light.   Then add flour bit by bit.
3. Pour the hot milk slowly into the egg yolk & keep whisk the mixture while pouring the hot milk.
4. On the stove, heat the egg yolk mixture & keep whisk on a low heat.
5. Add vanilla essence then boil again under low heat until thicken.
6. Lastly, add butter & salt & keep stirring.   Cool in fridge to set for about 30 mins.
7. Add Mascarpone cheese to custard filling until well mixed.

Assemble:

Dip the cookies in the coffee mixture, then arrange in a rectangular pan.  Fill the top with cheese custard filling then repeat again, arranging the cookies until 2 or 3 layers.  Top the cake with cocoa powder.   Chill in fridge for atleast 5 hours or overnight before serving.

Dainty/Rainbow Cheese Cake



Source: Kevin Chai

1 8" Sponge cake - base (any of your favorite sponge recipe)

Ingredients
120ml fresh milk
2 egg yolks
350g cream cheese
80g caster sugar
1 tbsp gelatine powder
400g heavy cream ~ whipped

Flavors:
1/4 tsp strawberry emulco + pink color
1/4 tsp lemon paste + yellow color (banana paste)
1/4 tsp blueberry paste + violet color
1/4 tsp orange paste + orange color (red+yellow)
1/4 tsp pandan paste + green color

Directions:

1. Place sponge cake into a 7" pan & set aside.
2. To make cheese layer, bring fresh milk, egg yolks, cream cheese, sugar & gelatine over double boil.   Stirring until the mixture is melted.   Remove & set aside to cool completely.
3. fold in whipped cream until blended.
4. Divide cheese mixture into 5 portions (I weight each 175g) & combine with a different flavor.
5. Spread blueberry cheese mixture on the sponge & refrigerated for about 15-30 mins.  Followed by orange, strawberry, banana & pandan.
6. Cover & keep in the fridge overnight.  Serve.

Cream Cheese Mousse Royale

Happy Thanksgiving Day!  Every year, my hubby will prepare dinner for the family.  He bought Turkey from Jason Market or Tanglin Market as it was on promotion.   My children loves Thanksgiving Day!  To them "Thanksgiving Day" is to share & appreciate food we have on the table.

This Thanksgiving, my hubby cook simple dinner as a tradition for family.   He baked Turkey, corn & whipped potatoes.  As for me, I'll baked dessert called for Cheese Mousse which I've been putting off for months.   Finally, I fulfilled one of the "list-to-do".....

Ingredients:

2 8oz cream cheese ~ softened
2 cups whipping cream
3 packets unflavored gelatin
1 cup granulated sugar
2 tsp vanilla essence
1/4 cup milk
2 tsp lemon juice





Sponge:
(A) 3 egg yolks
      60ml fresh milk
      60ml canola oil / vegetable oil
      110g sponge cake mix
      60g cake flour
      1/4 tsp baking powder

(B) 3 egg whites
      60g castor sugar
      1/2 tsp cream of tartar

Directions:

1. Preheat oven to 200 deg C.  Line wax paper on 4 8" square pan.
2. In a bowl, add all the (A) ingredients till smooth batter.  Set aside.
3. In an electric stand mixer, beat egg whites with cream of tartar till frosty & gradually add sugar slow till none.  Beat on high speed till stiff peak.
4. Bake for 5-10 mins or till golden.  Remove from pan & cool flat.   When completely cooled, take one of the sponge cake & use ring cake cut round for the base.
5. Then sandwich the three sponge cake with strawberry jam or any flavor jam to your liking.  Wrap cake in plastic wrap & place baking sheet on top to hold.  Freeze to set.
6. Prepare for the cream cheese mousse, Whip cream until soft peaks form & set aside in the fridge.  Soften gelatin in cold milk, heat in top of double boiler until dissolved & set aside to cool.  Beat cream cheese & sugar until light & fluffy.  Add vanilla, milk & lemon juice, mix to incorporate.  Immediately fold in whipped cream & pour into prepared springform with sponge on the bottom.  Refrigerate until firm, at least 6 hours or overnight.
7. Unmold mousse & place on serving plate.  Remove sponge cake from freezer & cut into 16 slices measuring 3" long x 1/4" wide.  Divide mousse into 12th, pipe tip 4 line of whipped icing at division points on top & sides & position cake pieces at markings.  Trim to fit evenly with cake edges.   Pipe rosettes at top center point of mousse.  Mound fresh raspberries/chocolate on cake top & position around bottom border.

Green Tea Cupcake With Green Tea Cream Cheese Frosting

Make 24 Cupcakes

I've been wanting to bake Green Tea Cupcake with Green Tea Cream Cheese Frosting for a long time. I "spring cleaning" my fridge this morning & found that I've couple blocks of cream cheese. So I asked my helper to go Phoon Huat to buy a bottle of Green Tea Powder which I don't have in my pantry. So, here is my Green Tea Cupcake with Green Tea Cream Cheese Frosting.

Ingredients:
2½ cups Cake flour ~ sifted
1¼ cups sugar
3 tsp baking powder
1 tsp salt
1 cup fresh milk
½ cup vegetable oil
3 tbsp matcha (green tea) powder
2 tsp vanilla essence
2 eggs

Green Tea Cheese Frosting:
6oz cream cheese (Philadelphia)
2½ cups confectioners' sugar
2 tbsp milk
1 tbsp matcha (green tea) powder

Directions:
For the cupcakes

1. Preheat the oven to 170 deg C.  Line a muffin pan with 24 cupcakes liners.
2. In a large bowl, mix together the flour, sugar, baking powder & salt until thoroughly blended.
3. Whisk together the milk & oil, add to the dry ingredients.  Beat for 2 mins. on medium speed.
4. Add the matcha powder, vanilla extract & eggs, beat again for 2 mins. on medium speed.
5. Pour the batter into the pans, filling 3/4 of the way full.  Bake until cakes test done about 15 min.   Allow cupcakes to cool completely.

For Cream Cheese Frosting ~ Place the cream cheese in the bowl of an electric stand mixer fitted with a whisk attachment.  Add 1/3 of the sugar & blend well.  Add in the remaining sugar 1/3 at a time, blending well between each addition.   Add in the milk & matcha powder & beat until light & fluffy.