Raspberry Vertical Cheese Cake

Cakes -

Raspberry Vertical Cheese Cake


Cheese Cake Roll:
150g Swiss Valley Cream Cheese
115g Egg yolk
60ml Sunny Farms Cake Oil
55ml Bravo Evaporated Milk
30ml Master Martini Heavy Cream
20g Corn starch
90g Cake flour
1 tsp Lemon extract
1 tsp Vanilla extract
200g Egg white
130g Sugar


White Chocolate Swiss Buttercream:
160g Egg white
200g Sugar
350g Conaprole Unsalted Butter
200g White chocolate
80g Master Martini Heavy Cream
2 tsp Vanilla


170g DLA Raspberry



Cheese Cake Roll:

Bowl 1:

  1. Heat cream cheese till soft
  2. Add egg yolk, cake oil, evap milk, cream and extracts then mix well without lumps of cream cheese
  3. Add cake flour and cornstarch and mix again
  4. Set aside

Bowl 2:

  1. Whip the egg white and sugar till medium peak
  2. Fold in the meringue to the cheese yolk mixture
  3. Incorporate well without strips of white in the batter


  1. Transfer the cake batter in a jelly roll pan greased and lined with parchment.
  2. Bake in a 166C oven for 15-20 minutes or until the top of the cake is a little golden and cake is done.


White Chocolate Swiss Buttercream:

  1. Heat cream in a pan and pour into white chocolate, stir until it forms a smooth ganache.
  2. In a boiling water, bain marie the egg white and sugar until it reaches 72C.
  3. Whip the egg white till forms a stiff peaks.
  4. Add cold cubed butter one at a time.
  5. Whip until fluffy and creamy.
  6. Add in the white chocolate ganache.
  7. And whip again.


You may watch the video demo here! 👇

Raspberry Vertical Cheese Cake Video Demo