recipe credit to Jeannie Tay
Ingredients for Egg Yolk Mixture:- [using 8″ round or 7″ square tin]
75 gm superfine flour – sifted
1/4 tsp salt
5 egg yolks
1 whole egg
60 ml corn oil
3 slices of cheddar cheese – cut into small bits (yes, the one you put on sandwiches/burgers)
60 ml milk
5 egg whites
1/4 tsp cream of tartar
110 gm castor sugar
Whisk egg, yolks, cheddar cheese, oil and milk together in a mixing bowl until fully mixed (use a hand held immersion blender if you have one in order to get a creamy texture). There will be bits of cheese if not using the blender. Add in the flour and salt and mix with a balloon whisk until smooth. Set aside while you prepare the meringue.
Using an electric mixer, whisk egg white until frothy, add in cream of tartar and whisk until slightly foamy. Add in sugar gradually and continue to whisk until soft to firm peaks formed.
With a spatula, fold in half of the meringue into egg yolk mixture. Lift and fold until well combined, then add to rest of meringue. Fold again until well mix. Pour batter into prepared tin [line base with baking paper at the bottom only and grease the sides]
Shake the pan lightly from side to side and the batter should spread out evenly. Bake in waterbath on the lowest rack in oven at 155 degrees C for 50 minutes or until cooked. (Temperature and time is for guidance only). Due to the low water content, this cake needs shorter time to bake so adjust accordingly.
Invert the cake after baking to unmould from the pan and peel off baking paper [there maybe some vapour on the baking paper if wait too long]
1 comment :
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