Fruit Jelly Cheese Cake
Ingredients
CHIFFON CAKE
1 ¼ cake flour
2 tsp baking powder
½ tsp salt
½ cup sugar
5 egg yolks
⅓ cup milk
½ cup vegetable oil
1 tsp vanilla
5 egg whites
½ tsp cream of tartar
⅓ cup sugar
*Bake in two 6-inch round pans for 25-30 minutes at 160C
Cool completely
FILLING AND FROSTING
225g cream cheese, softened
¼ cup sugar
1 tsp vanilla
1 cup whipping cream (I used everwhip)
Kiwi slices
Strawberry slices
Mango slices
ASSORTED FRUITS (any fresh fruit of choice)
Strawberries
Kiwi
Grapes
Dragon fruit
Orange
GULAMAN
5 cups water
¾ cup sugar
Juice of one lemon
1 pack (25g) white gulaman, unflavored
Procedure
- Sift all the dry ingredients together and mix until combined. Set aside
- Whisk together egg yolks, milk, oil and vanilla until smooth. Add dry ingredients mixture at haluin hanggang wala nang lumps. Set aside
- Whip egg whites and cream of tartar until frothy. Unti unting ilagay ang sugar. Continue whipping until stiff peaks
- Lighten the prepared batter with meringue then fold the remaining until even. Bake in two 6-inch round pans lined with parchment at the bottom for 25-30 mins at 160C. Once baked and cooled, level off the top and cut each cake into two layers
- To prepare the filling, beat cream cheese at ilagay ang sugar at vanilla until smooth. Beat your whipping cream until stiff and fold into cream cheese mixture in batches until smooth
- Balutin ng cling wrap ang turntable. I-assemble ang cake using cream cheese mixture as filling adding fruit slices within each layer. Ice the whole cake with the same mixture and chill for an hour
- Assemble assorted fruits of your choice all around the cake until fully covered and chill again.
- Dissolve sugar and white Mr. Hat Gulaman in water. Add lemon juice and bring to a boil. Cool until warm enough not to cook the fruits
- Attach sheets of acetate into an 8-inch cake ring and secure with tape. Place around the cake and lift the cling wrap from the turntable securing with tape around the cake ring
- Slowly pour prepared gulaman until the cake is fully covered. Cool completely and chill. Remove the cake ring once gulaman is set and it’s ready for a slice!
