Something light and delicious for this post; this recipe is very popular at the moment even though it's been around for quite some years. I have baked a
cheddar cheese spongecake before and it was awesome so I know this cake couldn't be far off when it comes to taste.
It is indeed soft and fluffy and I can detect the salty cheddar cheese in the cake. Very refreshing!
2. Lightly whisk the egg yolks in another mixing bowl. Ladle a big spoonful of the cheese mixture into the egg yolks. Mix well and then ad d in the rest and combine well. 3. Sift in the cake flour into the egg yolk mixture and fold in until smooth. 4. Preheat the oven to 150C with a water bath (I place 5 small bowls water underneath). Grease and line (bottom and sides) the baking pan.
1. Melt butter and cheddar cheese slices (tear into smaller pieces) in a bowl over a pot of simmering water, using a hand whisk to stir until smooth, then add in milk and stir till combined. Set aside to cool slightly before use. Keep it warm, otherwise the mixture will harden.
I just put in a whole egg yolk and quickly whisk it to mix and add another one, etc.
(For my oven, I preheat to 140C with a pan of water placed on the oven floor)
5. In another mixing bowl, beat egg white till foamy. Gradually add in sugar and beat till stiff peaks or at least close to stiff.
6. Use a whisk, mix 1/3 of egg white mixture with cheese mixture, mix to combine and till light.
7. Gently fold in the balance egg white mixture with a spatula, mix well.
8. Pour the batter into the prepared pans and smooth out the surface.
9. Bake the cake in the oven for 60 minutes at lower rack or till the tester comes out clean.
