Red velvet sponge


• 340g butter
• 900g sugar
• 540g egg
• 750g flour
• 15g baking soda
• 15g baking powder
• 6g salt
• 720g fresh cream
• 20g red color powder
• 45g cocoa powder

1. Cream the butter and sugar until pale in color in an electric mixer.
2. Add the egg one by one.
3. Mix all the dry ingredients together then fold in the mixture.
4. Spread on a baking tray of a thickness of 1cm and bake at 160 degree Celsius for 12 minutes.

Bake cheesecake
• 1kg cream cheese
• 450g sugar
• 15pc egg
• 40g corn flour
• 1pc lemon zest

For the base
• 500g digestive biscuit
• 150g melted butter

1. Crush the biscuit with a rolling pin and mix with the melted butter.
2. Mix the egg and the sugar until it triple in volume then mix the cream cheese and the corn flour and the lemon zest.
3. Spread a thin layer of the digestive biscuit in the mold then pour on the cream cheese mixture and bake on bain marie for 45 mins at 120C

To assemble
Cream cheese filling
• 360g cream cheese
• 150g mascarpone cheese
• 115g icing sugar
• 350g whipping cream
• 1pc lemon zest

1. Spread half of the cheese filling on the bake cheesecake after it’s cool down, then stick the red velvet sponge on top.
2. Spread the rest of the filling on the sponge and cut to the require size and serve.