Friday, September 27, 2019


adapted from :
(8 inch round or square pan)

Ingredients :

120  gm  slice cheddar cheese  (me :  use 6 slice cheddar cheese)
100  gm  butter  (salted or unsalted)
100  gm  fresh milk
6  egg  yolks  (large or A size)
100  gm  cake flour

6  egg  whites  (large or A size)
100  gm  caster sugar

15  gm  unsweetened cocoa powder,  mix well with 4 tablespoon  hot water

Instructions :

1.  Place butter and tear up cheddar cheese slices in a bowl over a pot of simmering water, take a spatula and stir to melt, then add in milk and stir until all melted and mixed together.  Set aside to cool slightly before use.

2.  Lightly whisk the egg yolks in another mixing bowl.  Ladle big spoonful of the cheese mixture into the egg yolks.  Mix well and then add in the rest and combine well.

3.  Sift in the cake flour into the egg yolk mixture and make sure there's no lumps.

4.  Preheat the oven to 130'C with a steam bake  (I place a medium pan that filled with hot water then place the pan underneath).  Line the bottom, grease and dust with flour for  the sides of a removable bottom baking pan.

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 till light.

7.  Gently fold in the balance egg white mixture with a spatula, mix well.  Remove 300 gm of plain batter, and mix with cocoa powder mixture/paste, fold to mix well.

8.  Spoon the two batters, plain and chocolate, alternately into prepared cake pan.  Using a butter knife or chopstick, gently swirl it around the mixture to create marble effect.  Tap the cake pan to remove any air bubbles.

9.  Bake the cake in the oven at 130'C for 45 minutes (lower 2nd level from bottom), increase temperature to 150'C for 25 minutes, or till the tester inserted in the cake comes out clean.

10.  Remove the cake from oven and place it on a wire rack.  As soon as you see the cake is slightly leave the sides of the pan and cake still warm, remove the cake from the pan as to minimize cake shrinkage, continue to cool on wire rack before slicing.

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