Light and fluffy Pink Velvet Blondies with a tangy cheesecake swirl
These Pink Velvet Blondies are the perfect Valentines treat. Or any occasion really since they can be cut into any shape. When you can’t decide between sponge cake or cheesecake, why not have both. The super light and fluffy sponge cake and the deliciously tangy cheesecake swirl make these Pink Velvet Cheesecake Swirl Blondies a marriage made in heaven.
If you’re more of a Chocolate Brownie lover, check out my Death by Chocolate Brownie recipe.
Pink Velvet Blondies
A delicious combination of light and fluffy pink velvet sponge and tangy cheesecake swirl
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Ingredients
Cheesecake Swirl
- ½ Cup Plain Cream Cheese Softened to room temperature
- 2 Tbsp Castor Sugar
- 1 Large Egg
- ½ tsp Vanilla Extract
Cake Batter
- ¾ Cup Milk*
- 1 Tbsp Lemon Juice*
- ½ Cup Unsalted Butter Softened to room temperature
- 1 Cup Castor Sugar
- 1½ tsp Vanilla Extract
- 2 Cups All-Purpose/Cake Flour
- 1 tsp Baking Powder
- ½ tsp Baking Soda (bicarbonate of soda)
- ½ tsp Salt
- 3 Large Egg Whites Room temperature eggs
- 5-10 Drops Pink Food Colouring
Instructions
Cheesecake Swirl
- In a bowl mix together all the ingredients until smooth. Ensure there are no lumps. Set aside
Cake Batter
- Preheat the oven to 170°C
- Prepare an approx. 23 cm square baking cake pan. Line the bottom with baking paper and spray the pan with non-stick cooking spray
- Add ½ cup of milk to a measuring cup and add in 1 tablespoon of lemon juice. Stir and set aside for around 5 minutes*
- Cream together the softened butter and sugar until light and creamy and well combined
- Add in the milk and lemon juice mixture and vanilla and mix through
- Sieve the flour, baking soda, baking powder and salt into the wet ingredients and mix until well combined
- Separate the eggs, then whisk the egg whites until light and fluffy (soft peaks)
- Add a few drops of pink food colouring to the batter, then fold in the egg whites a few spoonfulls at a time. Adjust the colour of pink during this folding stage by adding a drop or two of food colouring until the colour is the desired pink
- Do not over-mix the batter as you want to retain the air you are adding, but ensure that the mixture is well combined
- Add the mixture to the prepared baking cake tin
- Drop dollops of the cheesecake mixture onto the cake batter. With a skewer or sharp knife, swirl the mixture through the cake batter
- Bake for 30 – 40 minutes, until a skewer or cake tester comes out clean
- Note: Start checking at 25-30 minutes. Bake time will depend on how thick the layer is. The cake must be cooked but you do not want browning to retain the vibrant colour
- Cool the cake for around 10 minutes in the tin. Then remove carefully and transfer to a wire rack for further cooling
- Once cool, cut the blondies into squares, rectangles or as I did, with a heart cookie cutter into any shape you might like. As this was a Valentine's recipe I stuck with hearts
Notes
*You can substitute the milk and lemon juice with ¾ Cup of buttermilk if you wish
Tried this recipe?Post your pics and tag us at @my_homemade_kitchen_za or #myhomemadekitchen!
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