Sponge Cake Sheets

1. Preheat oven at 150°C/300°F.

2. Separate the eggs in 2 large bowls.

3. In the yolk bowl, add sugar. Mix vigorously until creamy and pale.

4. Add in the oil, milk, vanilla and salt. Mix vigorously until well combined.

5. Sift in the flour in 3 batches. Whisk gently until combined, do not over mix. Set aside.

6. In the egg white bowl, add the cream of tartar. With an electric mixer, mix on low for few seconds until foamy. Add in the sugar in 3 batches. Continue mixing on high while adding the sugar until stiff peaks formed.

7. Fold the egg whites into the yolk batter in 3 batches. Fold in gently in a circular motion until the white disappear. Add another batch and continue folding in with the whisk. Towards the end, switch to a spatula to scrape the bowl to unsure even mixing.

8. Transfer batter into a 7-inch pan, greased and lined with parchment paper.

9. Bake in preheated oven at 150°C/300°F for 45 min or until inserted skewer comes out clean.

10. Let the cake cool completely before slicing.

11. Slice cake into 2 sheets.

No-Bake Cheesecake

1. You'll need one 6 inch cake ring and one 4 inch cake ring. 

2. Squeeze some lemon juice and set aside. 

3. In a small cup, add gelatin powder and water. Mix until well combined. Let it rest for 5 minutes. 

4. In a large bowl of whipping cream, mix just until thickened. Set aside.

5. In another large bowl, add cream cheese (room temp). Using a spatula, fold it until softened. Add in the sugar. Continue mixing until creamy. 

6. Add in the yogurt, lemon juice and vanilla extract. Mix until well combined.

7. By now the gelatin has been bloomed. Dissolve a few seconds in the microwave. Add the gelatin liquid into the cream cheese mixture. 

8. Add in the whipping cream (thickened), mix until well combined. Move to the next step. 

First Assemble 

1. Place one cake sheet on the base of the 6 inch ring. 

2. Add about 120g (¾ cup) cream cheese mixture to form the second layer. 

3. Add about 280g (2 cups) cream cheese mixture into the 4 inch ring (base layer).

4. Shake or wiggle the tray a little to level the surface. 

5. Refrigerate for 1-2 hours.

• While waiting, cut the grapes into small chunks.

• Cut 16-18 grape slices.

Grape Jelly

1. In a glass, add warm water and sugar. Stir until sugar is dissolved.

2. Add lemon juice.

3. Add the bloomed and melted gelatin. Stir until well combined. 

Second Assemble

1. Add the cut up small chunks of grapes onto the 4 inch ring. 

2. Gently pour the jelly liquid into the grapes, fill up just until covering the grapes.

3. Refrigerate 30 minutes or until the jelly is set.

4. Arrange the grape slices around the 6 inch ring. Make sure they stick on the sides, use a an offset spatula to press on them.

5. Once the jelly is set, remove the cling films and gently place the 4 inch cheesecake and jelly in the centre of the 6 inch ring. 

6. Gently add the jelly liquid into the rim of the cake. Be gentle when you pour so that the grape slices will not detach from the sides. Refrigerate about 15min to 20min, just to set the jelly a little bit but still sticky. 

7. Add the other cake sheet. 

8. Add the remaining cream cheese mixture (120g (¾ cup) cream cheese mixture to form the last layer).

9. Refrigerate for 2 hours or overnight. 

10. Pipe some whipped cream dollops. Place grapes and blueberries on top of the dollops, pressing on it so that they sit well. This step is optional.

11. Cake is ready to serve.