| Ingredient | Method |
| Cake: 4B egg yolks 50g caster sugar 60g veg oil 70g milk 125g cake Flour 1 1/4tsp baking powder 1tsp vanilla essence 4B egg whites 1/4tsp cream of tartar 60g caster sugar Filling: 3-4 of cheddar sandwich slices (Anchor) 3-4 of america orange cheddar slices (Emborg) Topping: 1 of cheddar sandwich slices (Anchor), cut into small pc 1 of america orange cheddar slices (Emborg), cut into small pc 55g butter | 1. Preheat oven to 180C, top and bottom heat. 2. Beat the egg yolks and sugar until light. Mix the veg oil, milk and vanilla essence until blended. Pour the flours and stir until well combined. 3. Whisk the egg whites until bubble stage, gradually add in sugar and continue beat until stiff but not dry. 4. Fold 1/3 meringue into egg yolks mixture and mix to lighten the batter. 5. Add the rest of the meringue and fold gently using spatula until well combined. 6. Pour 3/4 of cake batter into 7" pan. Place the filling to over the batter, then pour remaining cake batter and smooth the surface. Tap pan on the counter to remove air bubbles. 7. Bake in preheated over for 40-45 minutes or until top is evenly browned. 8. Remove pan from over and get ready to use "drop treatment" by dropped it from a one foot height onto the counter to release pressure and to prevent shrinkage. Unmould the cake after cool for 5 minutes and upside down the cake and place into a baking tray. 9. Microwave the topping few seconds until all melted. Remove and stir well. 10. With a spoon, carefully pour the topping over the upside down cake. Make sure all the surface is covered with the topping. 11. Send to oven and bake for 5-7minutes using upper heat until roasted effect. 12. Cool completely, cut and served. |
No comments:
Post a Comment