I have tried to decide on a cake to bake for my big birthday night out on Saturday.
Here’s the criteria;
- I’m not so fussed about it being healthy. If it is then it’s a bonus.
- I want it rich and decadent
- Not too delicate as it has to travel 45 minutes to the restaurant.
My first thought was a red velvet cake due to its boldness in colour and style. Unfortunately none of my local supermarkets stocked enough red food colouring, so that was that option out of the window. I actually can’t seem to justify using so much food colouring either. They do look really pretty though.
Do you think the cake would turn a beautiful purple if I used grated aubergine skins and blueberry purée?
Anyway, whilst I was rummaging around other foodies blogs I stumbled upon a beautiful blueberry sponge cake with cream cheese frosting, which looked toooo good to pass by. This one was quickly marked in my favourites.
The cream cheese in the frosting of this recipe reminded me that I have always wanted to try out a baked cheese cake recipe in my rice cooker. You see, baked cheese cakes here in Japan are the best you will try. They are so simple, containing the main flavours, cheese and the zest of lemon, but they just look too plain for a 30th birthday party. I have never really liked the biscuit bases in the ones I have tried before and the filling is always too creamy for me. However, they do look colourfully impressive, with all the various combinations of fruit don’t they?
Decisions, decisions. Cheese cake or blueberry cake???
So, I thought, why not join both cake ideas? It would have been too much of a risk experimenting on the friday night before the big night out, so today is the day the cake experimentation began.
The results? So far so good. It has risen at least, and looks promising. I am now waiting for it to cool completely before taking it out of ‘Benri’ for a photo shoot.
Ok, the results are in. Just as I thought. A superficial disaster!! I will say this though, it is absolutely delicious. Try out the recipe in a regular oven, it is yummy.
I’m going to try this one again, but not using a ring tin next time. My tin was useless. It wasn’t stick proof and wasn’t greased enough 😦 I think I’ll save it for the fruit terrines in future.
At least you can always rely on the sun to make any disaster look pretty, ehe?
For the cake, which is beautifully rich and lemony, here’s the recipe.
- 200g cream cheese, at room temperature
- 2 tbsp whole milk
- 1 cup superfine sugar (caster sugar)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 eggs, separated
- 1 1/2 cup all purpose flour
- juice and zest from lemon juice
- 1 tsp apple cider vinegar
- 100g butter
- 1 cup blueberries (fresh or frozen)
- Pre-heat your rice cooker on the cake setting.
- Grease the rice cooker pan with butter or oil.
- sift the flour 3 times, on the 3rd time sift in the baking powder and soda
- Beat cream cheese with milk to soften.
- mix the butter and sugar together until fluffy
- Add the egg yolks then mix until smooth.
- mix in the cream cheese mixture, vinegar and the lemon juice & zest to the butter mixture
- In a separate bowl, beat egg whites until fluffy.
- Gradually fold beaten egg whites into the cream cheese mixture, stirring gently.
- mix in the blueberries
- Pour into the bundt cake tin (make sure it fits in your rice cooker first) then insert the tin into the rice cooker pan and smooth the surface.
- Bake 35-40 minutes, until a pick inserted in the middle of the center comes out clean.
- be careful not to open the lid until it has been in the oven for at least 20 minutes.