This cheese cotton cake is made with double cheese flavour and the texture is much softer and moist. It will melt in your mouth. Preheat your oven to 140C/285F then in a medium-sized mixing bowl. Add in cream cheese and soften the cheese with a spatula until smooth and creamy, set it aside. Separate 5 egg whites from the yolks.
In a separate bowl, sift in cake flour then heat vegetable oil on low heat until 70C/160F and pour it in the flour and stir until a smooth and silky batter. If the oil temperature is too high the scalded batter will be pretty thick which will affect the thickness of the cake batter. Add in milk and continue to mix until thickened.
Add in the softened cream cheese and mix it in then add the 5 egg yolks in 3 batches, 2 yolks at a time and mix it in until well incorporated before adding th next batch. The batter will become smooth gradually as you add the egg yolks. Add vanilla extract to enhance the fragrance. Into the egg whites, add lemon juice and mix on medium speed until big bubbles appear then add 75 grams of sugar in three additions and continue mixing on medium-high speed until soft peaks.
Do not overbeat the meringue. Fold a third of the meringue into the egg yolk mixture and stir from the bottom to the top ensuring the meringue and the egg yolk mixture are incorporated completely. Transfer the mixed batter into the rest of the meringue and stir well until smooth. You will need a 7-inch square baking pan, you can also use a round pan.
Pour three-quarters of the batter into the cake pan and spread four slices of cheddar cheese then pour the remaining batter. Lightly tap the pan on the counter to remove air bubbles then place the pan into a large baking pan and pour in hot water about 2cm high. Bake the cake at 140C/280F for 60 minutes then turn the temparature to 145C/290F for 10 minutes and 155C/310F for 5 more minutes. Once baked and out of the oven, demold the cake and let it cool down. Slice and serve. Enjoy this cheese cotton cake with a cup of milk.
- 5 large eggs (60-65g each with shell)
- Cream Cheese 125g
- Cake flour 80g
- Milk 60g
- Caster sugar 75g
- Vegetable oil 60g
- Vanilla extract 1tsp
- Lemon juice
- Cheddar cheese 4 slices
Preheat oven to 135-140C/275-285F
Bake at 135-140C/275-285F for 60 mins, then turn to 145C/295F for 10 mins and 155C/310F for 5 more minutes