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Thursday, 21 November 2013

Fatless Mocha Sponge Cheesecake & Pink Martini - Sympathique

Created y'day evening: Sponge Cheesecake (mini size) with feathered icing, s/w fresh whipped cream. Most of sponges are with cream, milk or butter base. Classic and Victoria Sponges are flavoured with vanilla essence, sandwiched with raspberry jam and/or fresh whipped cream and dusted w/ sifted icing sugar just before serving. A plain, thin sponge can be used as a base for lemon or vanilla cheesecake. 
I had earlier plan to create individual chilled fruit cheesecake with sponge base, but I haven't got enough metal rings as cheesecake's mold for all my sponge circles. A compromise was eventually made to meet Anne's satisfaction & happy frame of mind: fat-less Mocha sponge (2 mini sponges: Swiss roll & Victoria sponge fashion) with duo jam spread (raspberry-blackcurrant) on both sponge layers, cream cheese filling and topped with chocolate feathered icing. :)
Please visit: for History of Victoria Sponge
for Mocha Sponge
4 eggs, separated
1 teaspoon vanilla essence
2 tablespoons raspberry jam
2 tablespoons blackcurrant jam
110 g caster sugar
pinch of salt
40 g plain flour
40 g corn flour
1/2 teaspoon baking powder
1 teaspoon coffee powder
2 tablespoons cocoa powder, sifted
  • Set oven to 180°C;
  • Place egg whites with the pinch of in a small mixing bowl. Using electric beaters, beat until firm peaks form.
  • Gradually add in the sugar, beating constantly until it has dissolved and mixture is glossy and thick.
  • Beat egg yolks and vanilla essence together lightly with a fork. Add the beaten egg yolks into the whites and beat very slowly in order that the mixture remain very thick , light and bulky.
  • Sift the flour, corn flour together with baking powder, cocoa powder and coffee powder and gently fold into the sponge mixture, using a metal spoon or a spatula.
  • Grease two 16 cm diameter sandwich tins and dredge them lightly with flour. Divide the mixture evenly onto the prepared tins and bake for 15-20 minutes or until the tops have risen and the cake has shrunk a little from sides of tins. Leave the sponges in tins for 5 minutes before turning onto wire rack to cool.
  • Spread jams on both sponge layers (my choice: one layer with raspberry jam, and another with blackcurrant jam). 
  • Place one layer onto a clean sandwich tin, as a base for cheesecake. Fill in cream cheese mixture and chill for 2 hours or until set. Top with the other layer. 
  • Spread icing over top using a tablespoon, creating feather decoration.
for cream cheese filling
(kindly click the below link for my previous cheesecake recipe)
for feathered icing
40 g unsalted butter
40 g dark chocolate, melted
  • Combine butter and chocolate in a small pan: stir over low heat until melted; remove from heat. Leave to cool. Spread icing over top layer using a tablespoon.
  • Place 20 g white chocolate in a glass bowl; stir over barely simmering water until melted; remove from heat. Leave to cool slightly.
  • Spoon melted white chocolate into a small paper icing bag, seal open end. Snip tip off the piping bag; pipe 3-4 small to large circles around the top of the cake. Drag a skewer from the centre circle to the outside of the cake. Clean the skewer and repeat this process, working around the cake in wedges. 


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