Light Cheddar Cheese Cotton Cake

 

Ingredient

Method

A: 120g full milk/heavy cream 95g cheddar cheese, shredded B: 100g flour  6B egg yolks 10g sugar 90g veg oil C: 6B egg whites 50g sugar 1/4 tsp cream of tartar

1. Microwave all ing A few sec until melted. Set aside and cool completely. 2. Mix the ing B into step (1) with hand whisk until a smooth paste is formed and no lumps are visible. 3. In another clean mixing bowl, whisk egg white and cream of tartar until bubble stage, gradually add sugar and whisk until soft peak form.  4. Add ⅓ of meringue from (3) into (2) and mix well. Add the remaining meringue and fold to combine using a rubber spatula. 5. Pour batter into 8' cake pan. 6. Bake at 160C for 60-70mins or until golden brown with bain marie method.