Double Reasons For A Celebration!

This is my 100th post! When I started blogging,  I never knew that I would carry on to my 100th post, at first I thought that I would give up after a while, but no, I'm still here, blogging away! It has been a lovely 100  fun and yummy posts and there's more to come! Along 'this journey' of my 100 posts, I have read hundreds of other delicious and fabulous ones from all of you, of which I have tried out some of your recipes, but have not got round to posting them yet! I will!

I have been wanting to make this cake for months. Whenever a recipe calls for the egg whites to be beaten separately, I always put it off "until I have the time"! I'm really lazy at beating the egg whites separately because that means I have to wash my stand mixer bowl after that and use it again to mix the other ingredients! There's no other bowl to fit my stand mixer. See how lazy I am? So for recipes like this, I always put it off again and again. But then, I kept going back to this recipe again and again, finally I told myself that I'll bake this cake for my 100th post!  Made it yesterday (phew, that's one off the list!) and this cake turns out to be really delicious!  More about this cake after this exciting news!

The exciting news is.......I'm the winner of "Culinary Smackdown Battle Chile October 2010" hosted by Rebecka of At Home With Rebecka!  Yahooooo! It is really exciting! I never thought that I would win this! I have never won anything in any contest or anything, except when I was in my 3rd or 4th grade, I won 2 sets of story books for my entry in a radio contest! LOL!

My winning entry Sambal Petai with Eggs

All the other entries in the Culinary Smackdown are simply fabulous! To take a look at other delicious entries, please hop over to At Home With Rebecka. To make this even more exciting, Rebecka has been so kind and sweet to present the winner with this fabulous gifts, a Teapot and Cup set for one, and a tin of Apple Spice Tea!

This is like putting icing on a cake! A fantastic way to 'celebrate' my 100th post!  Thank you, Rebecka! I would pass a slice over to you if I could!

Now as the winner, I'll be hosting the challenge for November. Gosh, I have yet to think of a theme for this month's challenge! So stay tuned for this, I'll be announcing it real soon!  

Now, back to this cake. This is really a delicious cake. The bottom layer is chocolate sponge and it is not at all dry as some other sponge cakes, and the best thing is it refrigerates well.  The top layer is made up of cream cheese and a little amount of sour cream, but I use my own homemade yoghurt instead.  There's a wonderful fragrant smell of the orange zest and together with the orange juice, gives a light delightful taste of the orange and cheese, all blended into one yummy cake. 

I refrigerate the cake overnight and had a slice this morning. Goodness, it is so yummy! The top layer is really moist and creamy. The bottom layer is chocolaty. They are perfect together!  I highly recommend that you try and bake this!

I'm sharing this fabulous cake with Cookbook Sundays at Brenda's Canadian Kitchen

Orange Baked Cheesecake
(adapted from "Baking Code" by Alex Goh)

For the Chocolate Sponge Cake layer, 23cm round :
Ingredients A
5 egg yolks
20gm sugar
1/2 tsp vanilla essence

Ingredients B
5 egg whites

Ingredients C
120gm sugar

Ingredients D
90gm plain flour
20gm cocoa powder

Ingredients E
60gm corn oil

Method :

1. Whip ingredients A, until light and fluffy.
2. Whip ingredient B, until soft peak forms.  Add in ingredients C, continue whipping until stiff.
3. Mix the egg white mixture with ingredients A until well blended.
4. Fold in ingredients D, mix until well-combined.  Add in ingredients E, mix until well incorporated.
5. Pour it into a greased and lined round mould.
6. Bake at 180 degrees C for 30 minutes. Remove the cake immediately when baked. Cool on a wire rack.

For the Cream Cheese Layer

Ingredients A

250gm cream cheese

20gm sugar

1 orange zest

Ingredient B

3 egg yolks

Ingredients C

30gm orange juice

80gm sour cream (I use my homemade yoghurt)

Ingredient D

25gm plain flour

Ingredient E

3 egg white

55gm sugar

Method :

1. Grease and line the sides and bottom of a 23cm round springform mould.  Base a greaseproof paper.  Wrap the outside of the mould with aluminium foil. (extending over all around).
2. Cream ingredients A until light.  Add in ingredient B, cream until smooth.
3. Add in ingredients C, cream until well-blended.  Add in ingredient D, mix until well-combined.
4. Whip ingredients E until the soft peak stage.
5. Mix the whipped egg white with the above cheese mixture until well incorporated.
6. Place a layer of sponge at the bottom of the mould.  Pour the cheese mixture over the cake.
7. Bake in a water bath (Bain Marie method) at 160 degrees C for 1 hour.

(my notes : the sponge cake will shrink slightly upon cooling. I suggest using a smaller springform mould, about 20-21cm when getting ready to bake for the top layer.)