Uploaded May 2025 | Updated September 2026, 1 week ago

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~Blueberry Cream Cheese Cake~
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*Blueberry cheese filling*
130g cream cheese
100g whipping cream
60g blueberry jam (refer my earlier post for jam recipe)
➡️ beat softened cream cheese till fluffy
➡️add whipping cream and beat till fluffy
➡️ add blueberry jam and beat to combine
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*Cake Recipe*
Yolk batter
5 egg yolks
55g milk
50g corn oil
60g low protein flour (cake flour)
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Meringue
5 egg whites
50g sugar
5g lemon juice
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Method
➡️ add milk and oil together, mix till combine
➡️ sieve the flour in and mix into paste
➡️ add the yolks, mix well
➡️ beat egg whites and lemon juice with high speed
➡️ add 1/3 sugar when big bubbles seen
➡️ continue beating and add 1/3 sugar when meringue form finer bubbles
➡️ add last 1/3 sugar when meringue shows some line while beating
➡️ beat meringue to medium peak
➡️ fold 1/3 of meringue to the yolk batter
➡️ pour back the batter to the balance meringue and fold well
➡️ pour batter in 28x28cm pan
➡️ bake at 150C 30mins (middle rack)
➡️ leave on cooling rack with the tanned skin facing up
➡️ when it is completely cooled, cut half and spread blueberry cheese filling
➡️ chill in fridge for at least one hour before slicing to serving size
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