Another late night bake attempt, trying out this Cheddar Cheese Spong Cake from Jeannie Tay. The saltiness from the cheese brought out the flavour from the cake and it was really yummy! I bought the letter cutter from Daiso and made it just in time to play with them.
Recipe with modification
Ingredients
50g Corn oil
5 Egg yolks n whole egg 1- (65g)
70g Cake flour
70ml Fresh milk
1 tsp vanilla extract
Egg white 5
80g Castor sugar
Cheddar Cheese slices
5 Egg yolks n whole egg 1- (65g)
70g Cake flour
70ml Fresh milk
1 tsp vanilla extract
Egg white 5
80g Castor sugar
Cheddar Cheese slices
Directions
1. Preheat oven to 170C, line baking tin with baking paper.
2. In a large mixing bowl, hand whisk egg yolks, oil, milk, whole egg until pale and well combined then sift in the flour and mix until smooth. Cover n Set aside.
3. In another clean dry bowl, use an electric whisk, whisk the egg white until thick foams before slowly adding sugar and continue whisking until stiff peaks form.
3. Fold 1/3 meringue into egg yolks batter gently, switch to a spatula for the rest of meringue, to scrap the bottom of the batter and fold up gently to ensure even mixing of the meringue into yolk batter.
4. Pour half the cake batter into the pan, then place the cheese slices gently on top and cover the remaining half batter over it.
5. Bake in a water bath for 20 minutes at 170C before reducing the temperature to 150C and continue to bake for another hour.
5. Remove from oven and drop the pan from a height a couple of times to minimize shrinkage. Remove from mould by holding the paper lining and lifting up on to a cooling rack. Peel the paper from the sides and allow to cool before slicing.
2. In a large mixing bowl, hand whisk egg yolks, oil, milk, whole egg until pale and well combined then sift in the flour and mix until smooth. Cover n Set aside.
3. In another clean dry bowl, use an electric whisk, whisk the egg white until thick foams before slowly adding sugar and continue whisking until stiff peaks form.
3. Fold 1/3 meringue into egg yolks batter gently, switch to a spatula for the rest of meringue, to scrap the bottom of the batter and fold up gently to ensure even mixing of the meringue into yolk batter.
4. Pour half the cake batter into the pan, then place the cheese slices gently on top and cover the remaining half batter over it.
5. Bake in a water bath for 20 minutes at 170C before reducing the temperature to 150C and continue to bake for another hour.
5. Remove from oven and drop the pan from a height a couple of times to minimize shrinkage. Remove from mould by holding the paper lining and lifting up on to a cooling rack. Peel the paper from the sides and allow to cool before slicing.
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