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Thursday, January 9, 2014

Cheddar Cheese Sponge Cake (Ogura)




This month's theme for Little Thumbs Up is cheese hosted by  Alice from I Love.I Cook. I Bake and I think to myself, this is easy as I love cheese. I have bookmarked this recipe as soon as I saw it in Kimmy's blog and so now is the perfect time to try it.  I love the soft and fluffy texture and the taste is so awesome! Sweet and salty at the same time not unlike a Japanese Cotton cake but using much less cheese! I did not add the parmesan as I do not have it in hand but it is still delicious.  I would add that the next time I bake this cake. A recipe I would repeat again, with some variations perhaps...



Pour slowly to remove air bubbles


Tap gently on worktop to level and remove more bubbles
Bake at 160DegC for 10 mins
then 140DegC for 50 mins
Just out of the oven, nice and puffy
After a few minutes, shrank a little
Invert and unmould
Practice some patience! Wait for it to cool!
Cheddar Cheese Sponge Cake (Ogura)
Recipe adapted from Kimmy's blog, Cooking Pleasure
Serving size: 8 (77g)  218 calories based on a 2000 calorie diet

Ingredients for Egg Yolk Mixture:-
[using 8"  or 9" square tin]
75 gm superfine flour - sifted (I used 80g)
1/4 tsp salt
5 egg yolks
1 whole egg
60 ml corn oil
2 slices of cheddar cheese - cut into small bits
20 gm Parmesan cheese powder [I used 2 tbsp] (omitted)
45 ml milk

Ingredients for Egg White Mixture:-
5 egg whites
1/4 tsp cream of tartar
70-80 gm castor sugar (I used 80g)
Finally cut and enjoy:D
1. Whisk eggs, cheddar cheese, Parmesan cheese together in a mixing bowl until creamy [may still see some cheddar cheese bits].  Drizzle in corn oil followed by milk.  Continue beating until well combined.  Add in the flour and salt.  Using a paddle hook, fold until batter is smooth.  (I used a submersion blender to  Set aside. 
Pour 1 and 1/2 cups water into baking tray, place baking rack on the tray and  preheat oven at 160 degrees C for 10 minutes. (I poured in an extra cup as my tray was big and 1 1/2 cup is not enough to cover the entire surface of the tray)

2. Using an electric mixer, whisk egg white until frothy, add in cream of tartar and whisk until  slightly foamy.  Add in sugar in 3 batches.  Whisk until soft to stiff peaks formed. (I whisk it to soft peaks.)
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 a 9" square tin [line base with baking paper at the bottom only]. 
Shake the pan lightly and the batter will spread out evenly.
Steam bake on the lower rack in oven at 160 degrees C for 10 minutes, then lower heat to 150 degrees C and bake for a further 55-60 minutes.  [Note: for the water bath, use 1 and 1/2 cups water for the duration of baking.  This way the cake base will not be soggy after baking].
Invert the cake after baking on a wire rack and let it cool slightly [about 5 minutes] before removing the pan and baking paper [there maybe some vapour on the baking paper]. (I let mine to cool right side up until it shrank almost to the level of the pan before inverting and removing the pan as it was really puffy and inverting it would squash it up.)
Cool cake completely before slicing to serve or refrigerate before slicing to serve later.
Let the photos speak ....:D
Yum!


I am linking this post to Little Thumbs Up, an event organized by Zoe from Bake for Happy Kids and Doreen from my little favourite DIY and this month's hostess is  Alice from I Love.I Cook. I Bake.

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