| Ingredient | Method |
70g cheddar cheese, shredded
80g steamed pumpkin puree
60g fresh milk
15g unsalted butter
3 A egg yolks
3 A egg whites
50g caster sugar
40g low protein flour |
1. Place butter, milk and cheddar cheese slices in a bowl over a pot of simmering water, take a spatula and stir until all melted and mixed together. Set aside to cool slightly before use.
2. Add in egg yolks & pumpkin puree and stir well.
3. Sift in the cake flour into the egg yolk mixture and stir until no lumps.
4. Preheat the oven to 180C with a water . Grease and line (bottom) the baking pan
5. In another mixing bowl, beat egg white till foamy. Gradually add in sugar and beat till soft peaks
6. Use a whisk, mix 1/3 of egg white mixture with cheese mixture, mix to combine..
7. Gently fold in the balance egg white mixture with a spatula, mix well.
8. Pour the batter into the 6' prepared pan and smooth out the surface.
9. Steam bake the cake in the oven for 180C, 40 minutes or till the tester comes out clean.
10. Cool cake in pan for 5 mins before un-moulding. |
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