chinese wall cake from best food blog 5starcookies

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.

chinese wall cake from best food blog 5starcookies -easy recipe

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.

chinese wall cake from best food blog 5starcookies -lest's eat the most beautiful wall cake — chinese wall cake from best food blog 5starcookies -lest’s eat the most beautiful wall cake

And there is so much to feel…so much to love…

chinese wall cake from the best food blog 5starcookies -lest's eat the most beautiful wall cake — chinese wall cake from the best food blog 5starcookies -lest’s eat the most beautiful wall cake

Enjoy and share.

Chinese wall cake from 5 star cookies is the best wall cake...ever — Chinese wall cake from 5 star cookies is the best wall cake…ever

Chinese wall cake from 5 star cookies is the 5 star recipe

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Chinese Wall Cake - The Best Wall

Yield: 5 people

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.