| Ingredient | Method |
| A: 80g unsalted butter, room temp. 20g caster sugar 65g sour cream 20g parmesan powder 4 B egg yolks 130g low protein flour 2 tsp baking powder 1 tsp baking soda 70g milk+4pc @ 65g cheddar sandwich slices (microwave til melted) B: 4B egg whites 90g caster sugar 1/4tsp cream of tartar | 1. Use an electric mixer, cream the butter and sugar with medium speed until pale and fluffy. 2. Add in egg yolks gradually, one egg yolk at a time. Beat well after each addition. 3. Turn the speed to low, mix in half the flour until incorporated. Add in cheddar milk and sour cream and mix until well. Then mix in the balance flours. 4. In another bowl, beat the egg whites until bubble stage, add in sugar gradually and beat until stiff peak. 5. Fold 1/3 of meringue into the batter to lighten it. After that, fold into remaining meringue and mix until well combined. 6. Pour batter into 6/7" cake pan lined with baking paper on bottom. Sprinkle some parmesan powder on top. 7. Bake in a preheated over at 180C about 55-60 minutes. |
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