Extremely fattening yummy-licious Cheese Cake from Tong Kee

I am not a fan of cheese cake but I think this Cheese Cake from Tong Kee is really good. If I remember correctly, it is about the size of 6″ in diameter, baked and sold in it’s aluminium foil pan for only Rm12 or so. There are a few flavors, some with big nice juicy blue berries and some with apple chunks in it.

I got the plain one and I love it!!

Address of Vanilla Kajang

When hubby said “Let’s celebrate the boys birthday” on Monday (their birthday on Lunar Calender), I jumped at the chance and drove all the way to Kajang to check out Vanilla Kajang for their signature item, Vanilla Cake.

Vanilla Bakery Shop in Kajang

This bakery shop is located somewhere opposite Mac Donald Kajang, which is also same row as Chip Lee Stationary Shop, if you are familiar with Kajang. Parking was horrible there, but luckily I managed to find a place behind the shop, next to a very BIG longkang!

Signature Vanilla Cake @ Rm63/kg

I did not pre-order this cake, hence I just grab a plain design over the counter by adding to miniature cartoon toy on it for the boys. One cake for 2 boys, and it had been only one cake for them over the years. Stingy hor, hehe….

Thin layers of vanilla custard

A True Vanilla Cake made of hand-picked vanilla beans and pure vanilla extract. Never had any True Vanilla Cake from any bakery shops. It taste really unique. Unfortunately the layers of vanilla custard were not that thick compare to the one my friend ordered for her daughter’s birthday recently. Worth driving down all the way to Kajang if you wish to taste a True Vanilla Cake

I regretted for not getting a Princess Barbie Cake for QQ again this year. We settled with just a normal fruit cake from the newly open bakery Tong Kee in our neighbourhood, but with a not-very-nice Princess Belle drawn on it.

Taste wise, I like the cake, fresh and fluffy. Unfortunately the fresh cream was too watery and it melts very quickly. Hubby complained their cakes were too sweet.

But my neighbour swear by their Pandan Layered Cake. Whatever good cake it is, I must try! So I went to get a box yesterday. It comes in a box of 3 slices at Rm4.50.

Unlike Pandan Layer cakes from other bakery which usually taste very sweet, Pandan Layer from Tong Kee taste a bit salty. The cake texture is extremely soft and together with the salty Pandan layer, it taste just so right and nice!

A little box of this Pandan Layered Cake from Tong Kee is just great a door gift if you are visiting anyone’s home

Since there is lots of baking powder (from Kuantan), decided to make good use of it try out this recipe from Agnes Chang. Although chocolate has never been my favourite, this recipe looks tempting due to the cream cheese it used. And true enough, it taste fantastic (especially when it just came out from the hot oven!).

Ingredients A: 180g butter, 20g cocoa powder, 180g castor sugar, 3 eggs, 120g self-raising flour.

Ingredients B: 250g cream cheese, 60g castor sugar, 1tsp vanilla, 1 egg, 1/2 cup water.

Method
1. Melt butter in saucepan. Slowly add in all ingredients A.
2. Pour into tin and bake at 170C for 15mins (half cooked).
3. Mix ingredients B together and beat well.
4. Pour over a A and swirl thru with a knife to create marbled effect.
5. Continue to bake till golden brown (~25mins)

It would be nice if I have the beautiful silver-plated serving tray from www.redenvelope.com to serve my cake on the important days.

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Some online shops even have template of an A4 size so you can mix and match the shapes you want, all in one piece of A4 (price per A4 piece ranges from Rm17-Rm18). Once printed (usually takes less than a day), it will be sent out (by courier) once payment is made. Easy isn’t it?

Some local bakers that do edible sheets are:
http://edible-imageku.blogspot.com/
http://anismagicfingers.blogspot.com/
http://ddcraft.blogspot.com/
http://edibleprint.idealisme.net/

Contribution from Vichelle sometime back.

Vichelle tried my recipe on the Japanese cotton cheesecake. Instead of steam bake the cake in the oven (i mean with a bigger tray with water outside the cake tray), she used the chiffon mould. And guess what, it turned out just perfectly (see picture) !

Reason of using chiffon mould: heat distribution during baking is more even. Must really try this out one day. Thanks Vichelle for sharing this great idea although I must admit that I am so lazy these days and will freak out when I see so much to wash at the end of each baking sessions, things pilling up at both of my kitchen sinks.

This demo again is performed by Chef Alicia sometime back, surrounded by many curious eyes.

This demo was actually requested by Suit Ling (busy copying the ingredients as shown above). For this cake, Alicia used recipe from “Bake with Yen” (which is also called a baking bible according to Mrs Yong).

Ingredients A: 140g castor sugar, 6 egg whites, 1/2t cream of tartar
Ingredients B: 50g butter, 250g cream cheese, 6 egg yolks, 100ml fresh milk, 1T lemon juice
Ingredients C: 60g superfine flour, 20g corn flour

Method
1. Melt butter, cream cheese & milk over a double boiler. Cool down, add in egg yolks & lemon juice.
2. Whisk egg whites with cream of tartar until slightly stiff. Divide (1) and flours 3x (alternately), mix in, stir well till combine (must be fast so air will not lost).
3. Pour batter into a greased & floured 9″mould.
4. Steam-bake at 160C for 1hr and 10mins.

I was told that the texture of the cake depends also on the type of the oven we use which made up of different types of electrical supplies.

Tips:  To retain the moisture of the cake, u can cover the baking try with a foil to prevent your cake baking dry. Otherwise you can also try to bake with the chiffon cake mould (and you get a cotton cheese cake with a hole in the middle)

I was tempted to test my cake decoration skill, decorating one whole cake. However each time I think of the surface of the cake that needed to be smooth, I chickened out and bake cupcakes instead. Reason is because little cupcakes are more easier to decorate where I can easily pipe the cream onto it.

Few weeks back I decided it’s time to show off my decorating skill and see what I have done to the cake above? Haha…I piped creams onto the whole cake instead of smoothing the cream on the surface. And those creams are just yummy and irresistable. I think I am going to need the best weight loss products again after eating this one whole cake.

Beware when you handle hot oven. Although we are covered by the rv insurance, I always make sure that my kids are away from the kitchen when I bake.

When I saw my chiffon cake mould this morning, I just realise I have not been using this to make chiffon cake for many years.  See below for orange chiffon cake recipe (thanks to Alicia). Am surely going to try again using it to make soft cheese cake

Ingredients
A- 6 egg whites, 1T cream of tartar, 4oz castor sugar (takde castor, so i blend normal sugar)
B- 6 yolks, 6T sunquick, 6T oil, 4oz self-raising flour

Method
1. Cream B well in one direction
2. Beat A until stiff (high speed). Slowly add in sugar once egg white formy. Must ensure container very clean.
3. Fold B into A slowly, making sure the mixture does not collapse.
4. Bake in preheated oven (+ chiffon tin) at 160C for 30mins till lightly brown. Change to 180C and bake till golden brown.

Ingredients

• 250g butter
• 200g castor sugar
• 4 eggs
• 1tsp vanilla
• 250 self-raising flour
• 4 tbsp milk (optional)

Method

1. Mix butter and caster sugar at slow speed till even (sugar not resolved yet)
2. Add egg one at a time and beat well before adding next
3. Add vanilla and mix well.
4. Divide flour by 3 portions and fold in flour (hand fold or use slowest speed mixer)
5. Finally add milk.
6. Pour into baking tin or 24 cup liners (1/2 full) and shake lightly to distribute bottom evenly.
7. For cake: bake at pre-heated oven @ 180 degree celcius for about 45 mins.
8. For cupcakes: I bake at 10 mins, then rotate them (inside out) and continue baking another 10mins till golden brown