PARMESAN CHEESE BUTTER CAKE
adapted from : www.guaishushu1.com
servings : Prepare a 8" x 6" cake pan
Egg Yolk Batter :
180 gm butter
200 gm cake flour or low protein flour
140 gm/ml fresh milk
5 egg yolks (me : use large eggs)
80-100 gm Parmesan cheese powder
4 pieces slice cheddar cheese (optional)
Meringue Portion :
180 gm caster sugar
5 egg whites
1/4 tsp cream of tartar (optional)
Instructions :
1. Pre-heat the oven to 165'C. Put a tray of water on the lowest level of the oven. Line the baking tray with parchment paper. Set aside.
2. Melt the butter, cheddar cheese slices (optional) and Parmesan cheese in a pan under low heat. Once it melts, take out and transfer to a mixing bowl. Add the egg yolks and fresh milk, use a hand whisk to whisk until it forms an emulsion.
3. Sift in the cake flour and stir until it forms a thick batter. If the Parmesan cheese refused to melt, it is 'ok' as it will melt during the baking process.
4. In a clean mixing bowl, add the egg white. Beat until slightly foamy and add the cream of tartar. Continue to beat on high speed and add sugar tablespoon by tablespoon. Once it reaches soft to firm peak, off the machine. Do not beat until stiff peak as it will make the cake tends to crack. The meringue should be glossy and shall be able to stand on it's own. If you invert the mixing bowl, all the meringue should stay intact in the mixing bowl and not flow down.
5. Transfer 1/3 of the meringue to the egg yolk batter. Fold lightly and swiftly in one direction with a spatula. Once it is well mixed, add another 1/3 of the meringue and perform the same. Once the final portion of meringue has been added and well mixed, transfer the batter to the baking pan. Level it and use a skewer to lighly go around the batter to force out any trapped air bubbles. Lightly tap the baking tin on the table to further forcing any trapped air to escape.
6. Bake the cake using water-bath at 165'C for 45 minutes to 1 hour or until a skewer inserts in the center comes out clean. Cool completely before cutting.
