Saturday, 22 June 2013

Light Cheddar Cheese Sponge Cake

I am very satisfied with the texture of this cake, cottony soft and fluffy. Learning along the way, this time, I made sure the egg white batter and the egg yolk batter are well mixed, and I mean really well mixed as I was folding and folding the mixed batter bottom up. I used top and bottom heat element with fan off. I let the cake baked until the top is golden brown and caramelized slightly and just light brown. After the cake is out of the oven, I turned the cake in wire rack after the cake is not too hot to handle, maybe about after 5 to 10 minutes.

  • 6 slices of cheddar cheese
  • 100g fresh milk
  • 100g unsalted butter
  • 6 egg yolks (large)
  • 6 egg whites (large), cold from fridge (I will use it slightly warmer next time as a little bit hard to beat to stiff peak)
  • 100g caster sugar (I actually used 85g, can use up all 100g next round)
  • 100g cake flour
  1. Place butter and tear up cheddar cheese slices in a bowl over a pot of simmering water.
  2. Stir to melt the cheese, then add in milk and stir until all melted and mixed together. Set aside to cool slightly before use.
  3. Lightly whisk the egg yolks in a mixing bowl. Ladle big spoonful of the cheese mixture into the egg yolks. Mix well and then add in the rest and combine well.
  4. Sift in the cake flour into the egg yolk mixture and mix till no lumps.
  5. Preheat the oven to 150C with a water bath. (actually I skipped the water bath)
  6. Grease and line (bottom and sides) the baking pan.
  7. In another mixing bowl, beat egg white till foamy. Gradually add in sugar and beat till stiff peaks or at least close to stiff.
  8. Use a whisk, fold 1/3 of egg white mixture with cheese mixture, mix to combine and till light.
  9. Continue folding the remaining egg whites in with a spatula.
  10. Pour the batter into the prepared pan and smooth out the surface.
  11. Bake the cake in the oven for 60 minutes at lower rack or till the tester comes out clean.
  12. Let cake sit inside the oven for 5 minutes with oven door ajar.
  13. Remove the cake from oven and immediately remove cake from cake pan, cool on wire rack.

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