Hello my dear readers,
How many walls do you have around yourself? One, two …Too many?
Is it to keep people at arm’s length in order to protect yourself….
Or is it that you are tired of giving and following your heart only to end up hurt and singing
“All by myself”. So, what is your “wall story”.
Well, if you think that I am about to feel sorry for you … stop right now.
I am not going to and I don’t.
Why?
Because I am 5 star cookies and I am going to add another wall to your emotional issues (Yes, I will, deal with it)…
I am adding the Cake wall called…
Chinese Wall Cake.
Let’s pause life for a moment and enjoy what is about to happen.
The biggest and the most beautiful Chines Wall Cake is about to happen, right here, right now.
Are you ready baking nation?
Let’s do it.
Let’s build the biggest and the most beautiful Chinese Wall Cake…EVER.
SHOPPING LIST
- flour
- eggs (organic if you can)
- sugar
- baking powder
- cornstarch
- salt
- Nutella
- heavy cream
- raspberry jam
- chocolate
- blueberries
- raspberries
ACTION TIME
Making the most beautiful cake called
CHINESE WALL CAKE
Ingredients
6 large eggs (organic)
3/4 cup sugar
1 cup flour (AP)
1 tsp baking powder
1/8 tsp salt
1 tsp cornstarch
FILLING
Raspberry Jam and Nutella
TOP CHEESE FILLING
8 oz cream cheese (Philadelphia)
1 1/2 cup heavy cream
1 cup icing sugar
1/2 tsp pure vanilla extract
INSTRUCTIONS
Making Cake
Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).
Spray with baking spray and set aside.
Preheat oven to 350 F.
In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)
Sift the flour, cornstarch, baking powder and salt.
Add into eggs mixture and fold gently using a spatula.
Important: Don’t use mixer when adding flour mixture.
Fold using a spatula.
Be sure that flour mixture is incorporated into eggs mixture.
Spread the batter on the prepared jelly roll pan.
Bake at 350 for 15 minutes.
Cool completely. (for about 2 hours)
Top Cheese Filling
In a large bowl mix cheese and sugar.
Add 1 tsp vanilla.
In another bowl whip 1 1/2 cup whip cream.
Fold the whipped cream into cheese/sugar mixture.
Keep it in the fridge until ready for use.
ASSEMBLY
Cut the cake with a knife into 4 pieces.
IMPORTANT:
2 pieces are size 2×12 inches.
2 pieces are size 4 x 12 inches (this will be used to build the wall around the cake).
You will have some extra cake, just eat it.
Use your first piece (2×12 inch) and spread with Nutella filling.
Roll the first cake.
Spread raspberry jam on second strip/cake and lift it from the foil.
Wrap the second cake around the roll on the serving plate.
Don’t be afraid, just do it.
Now, cover the outside of the cake with raspberry jam. (it is the glue for the wall)
Wrap the wall pieces or 4×12 around the cake.
How do you like it?
Top with cream cheese filling and decorate with blueberries and raspberries.
Cover with foil and keep in the fridge or freezer for a few hours.
When you are ready…
Let’s eat the best wall cake that life can offer right now.
And there is so much to feel…so much to love…
Enjoy and share.
To print this recipe, please check the box below.
Don’t forget:
PRINT – MAKE – SHARE
Chinese Wall Cake - The Best Wall
Chinese Wall Cake is the biggest and the most beautiful cake from 5starcookies.
Super easy to make and JOY to eat.
Ingredients
- 6 large eggs (organic)
-
3/4 cup sugar
- 1 cup flour
- 1 tsp baking powder
- 1/8 tsp salt
- 1 tsp cornstarch
Top Cheese Filling
- 8 oz cream cheese (Philadelphia)
- 1 1/2 cup heavy cream
- 1 cup icing sugar
- 1/2 tsp pure vanilla extract
Instructions
- Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up). Spray with baking spray and set aside. Preheat oven to 350 F.
- In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes) Sift the flour, cornstarch, baking powder and salt. Add into eggs mixture and fold gently using a spatula. Important: Don’t use mixer when adding flour mixture. Fold using a spatula. Be sure that flour mixture is incorporated into eggs mixture
- Spread the batter on the prepared jelly roll pan. Bake at 350 for 15 minutes. Cool completely. (for about 2 hours)
Top Cheese Filling
- In a large bowl mix cheese and sugar. Add 1 tsp vanilla. In another bowl whip 1 1/2 cup whip cream. Fold the whipped cream into cheese/sugar mixture. Keep it in the fridge until ready for use.
ASSEMBLY
- Cut the cake with a knife into 4 pieces. IMPORTANT: 2 pieces are size 2×12 inches. 2 pieces are size 4 x 12 inches (this will be used to build the wall around the cake). You will have some extra cake, just eat it.
- Use your first piece (2×12 inch) and spread with Nutella filling. Roll the first cake. Spread raspberry jam on second strip/cake and lift it from the foil. Wrap the second cake around the roll on the serving plate. Don’t be afraid, just do it.
- Now, cover the outside of the cake with raspberry jam. (it is the glue for the wall) Wrap the wall pieces or 4x12 around the cake. How do you like it?
- Top with cream cheese filling and decorate with blueberries and raspberries. Cover with foil and keep in the fridge or freezer for a few hours. When you are ready... Let's eat the best wall cake that life can offer right now. And there is so much to feel...so much to love... Enjoy and share.
Nutrition Information:
Yield: 5 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
Other options from 5 star cookies:
Ferrero Rocher Torte – I believe in angels
https://www.5starcookies.com/2017/08/27/ferrero-rocher-torte-believe-angels/
Raspberry White Chocolate Lemon Flourless Torte
https://www.5starcookies.com/2018/02/24/raspberry-white-chocolate-lemon-flourless-torte/
Valentines Chocolate Fantasy Torte for YOU
https://www.5starcookies.com/2018/02/14/valentines-chocolate-fantasy-torte/
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Love and hugs
from your
Cookie
See you soon…
