Tuesday, November 15, 2011

Mandarin Cheese Cake



Sponge Cake Base:
  • 2 eggs
  • 1/3 cup sugar
  • 1/2 cup of sifted flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon vanilla extract
  1. Beat eggs and sugar for about 5 minutes, and very light and fluffy..
  2. Add the vanilla
  3. Sift the dry ingredients together and mix into the egg batter and mix together til all is well mixed together.
  4. Grease a 9" spring form pan lightly.
  5. Pour in the batter and bake at 350 for 20 minutes.
  6. Leave in pan to cool completely.
  7. Remove cake after it has been cooled and place on to serving platter.
Cream Cheese Topping:
  • 8 oz brick of cream cheese
  • 1/2 cup of sugar
  • 1/2 pint of whipping cream, whipped
  • 1 tin of mandarin oranges, drained, reserving the liquid
  • 1 small package of lemon flavored gelatin
  1. Dissolve the gelatin in the hot reserved juice and stir til the powder is dissolved completely.
  2. Let partially set until it is the thickness of an unbeaten egg white.
  3. Whip together the cream cheese, sugar, and fold in whipped cream
  4. Add the gelatin and stir in the mandarin segments that have been cut in half. Reserve a few to decorate the top.
  5. Place the spring form ring around the cake which is on the serving platter and close the ring.
  6. Pour over the cream cheese mixture and let it set in the refrigerator for several hours or over night.
  7. Take a sharp knife and go around the edge of the cheese cake to loosen it from the ring.
  8. NOTE: Change up the flavors buy using strawberry flavored gelatin powder and Strawberries, or any flavor you life ie. raspberry mixed with blueberry etc.
  9. This freezes well. Thaw in fridge for several hours before wanting to serve it.

9 comments:

  1. Oh gee,I have everything needed to make this delicious dessert but I do not own a "spring form". How else can I do this part?

    ReplyDelete
  2. What size is a "tin" of mandarin oranges?

    ReplyDelete
  3. I think I've found my Christmas dessert...can't wait to try it. It looks delicious!

    ReplyDelete
  4. I can speak firsthand of how delicious this dessert was. Brings back fond memories of being at your house this past summer, Charlotte!

    ReplyDelete
  5. soory barbara, i don't have a tin at home now that i can answer that exactly, but the tins i have seen only come in one size and they would look like small tin about a good cup worth...
    granny...just make it in a round cake pan and when the cake is cooled completely add the cream cheese and serve it out of the round pan instead.

    ReplyDelete
  6. This sounds great! And I bet it's fairly low in calories.

    ReplyDelete
  7. Mmmmmmm .... I can ALMOST taste this ... but of course 'almost' isn't good enough ..... I'm going to try a gluten-free version of this dessert using the cake recipe for my GF Cake of Genoa (listed under the Gluten-Free section)

    ReplyDelete
  8. granny annie, what was i thinking-telling you that it can be made in a round pan.....nope it can not, it is too tall a cake to fit in there.....sorry, you just might have to ask santa for a spring form pan for christmas :)

    ReplyDelete
  9. A tin of mandarin oranges is 10fl. oz. or 284ml.

    ReplyDelete