Marble Chocolate Cheddar Cheese Cake 云石车打芝士蛋糕-en

Whenever i have extra cheddar cheese , sure remind me to bake a favourite Light cheddar cheese cake . But this time, added cocoa powder and create the marble effect, still taste very good!

The extra cheddar cheese was leftover after made this cake for my son to bring it to school.

So happy to have a no shrink and crack cake!

This cake is bake using steam bake method (place water underneath but not directly contact to water) but not waterbath method. First bake at lower heat then increase heat to bake till cooked. Anyway, next time i will try with normal baking method, i suspect also can work this way.

Marble Chocolate Cheddar Cheese Cake 云石车打芝士蛋糕-en

*makes a 8" round pan or square pan

120g cheddar cheese

100g butter ( salted or unsalted)

100g fresh milk

6 egg yolks (large or A size)

100g cake flour

6 egg whites (large or A size)

100g caster sugar

15g unsweetened cocoa powder mix with 4tbsp hot water

Method

1. Place butter and tear up cheddar cheese slices in a bowl over a pot of simmering water, take a spatula and stir to melt, then add in milk and stir until all melted and mixed together. Set aside to cool slightly before use.

2. Lightly whisk the egg yolks in another mixing bowl. Ladle big spoonful of the cheese mixture into the egg yolks. Mix well and then add in the rest and combine well.

3. Sift in the cake flour into the egg yolk mixture and make sure no lumps.

4. Preheat the oven to 130C with a steam bake (I place a medium pan that filled with hot water then place the pan underneath). Line the bottom, grease and dust with flour for the sides of a removable bottom baking pan.

5. In another mixing bowl, beat egg white till foamy. Gradually add in sugar and beat till stiff peaks or at least close to stiff.

6. Use a whisk, mix 1/3 of egg white mixture with cheese mixture, mix to combine and till light.

7. Gently fold in the balance egg white mixture with a spatula, mix well. Remove 300g of plain batter, and mix with cocoa powder, fold to mix well.

8. Spoon the two batters, plain and chocolate, alternately into cake pan. Using a butter knife or chopstick, gently swirl it around the mixture to create marble effect. Tap the cake pan to remove any air bubbles.

9. Bake the cake in the oven at 130C for 45mins ( lower 2^nd level from bottom) , increase temp to 150C for 25mis, or till the tester comes out clean. Every oven is different , please adjust accordingly to your oven.

10. Remove the cake from oven and place it on a wire rack. As soon as you see the cake is slightly leave the sides of the pan and cake still warm, remove the cake from the pan as to minimize cake shrinkage, continue to cool on wire rack.

Recipe by Sonia a.k.a Nasi Lemak Lover

Butter Cake 牛油蛋糕-en

Just to share here the butter cake that I made for Pai tin kong prayer 拜天公 and also my mom’s favorite cake. She said this is the best butter cake that I made for her. She-en likes the buttery taste and fine texture. This time I modified my old recipe on my blog (old fashioned butter cake updated in 2010, egg separation method) by reducing egg and sugar ,

** both photos were taken using phone...

Butter Cake 牛油蛋糕-en

*makes a 8” round cake

250g butter (salted ), room temp

100g caster sugar

4 egg yolks (large)

230g Japanese cake flour

1tsp double action baking powder

4tbsp milk

1/2tsp vanilla essence

4 egg whites (large)

70g caster sugar

Method

1. Sift flour and baking powder together, set aside.

2.Place the butter, sugar (100g)and vanilla in the bowl of an electric mixer and beat until light,creamy and look white.

3.Add the egg yolks, one at a time, beating well after each addition. Mixer in slow speed, add in flour and baking powder , alternate with milk, beat well to combine.

4.Beat egg whites in a clean large bowl until foamy . Gradually add in sugar(70g), and beat till soft peak.

5.Take one portion of the meringue , and use a hand whisk to stir well with egg yolk mixture till combine and thick paste.

6.Slowly fold in the meringue with a spatula till well combine.

7.Spoon the batter in the prepared cake pan which line the base with paper and lightly grease the sides . Use a chopstick or butter knife to smooth the batter and tap on working table to remove air bubbles.

7. Bake at preheated oven at 170c for 50mins at middle rack or until cooked when tested with a clean skewer at middle.

8.Once cake is slightly cool down, immediately remove the cake pan , and continue to cool down before enjoy.