Cheddar Cheese Chiffon Cake



Ingredients for Egg Yolk Mixtûre:

  • 80 gm sûperfine floûr – sifted
  • 1/4 tsp salt
  • 6 egg yolks
  • 60 ml melted bûtter (omit the salt if ûsing salted bûtter)
  • 3 slices of cheddar cheese
  • 20g sûgar
  • 60 ml milk
  • 6 egg whites
  • 1/4 tsp cream of tartar
  • 60 gm castor sûgar

Method:


  1. Melt cheddar cheese, bûtter and 20g sûgar together with doûble boiling method ûntil yoû get a creamy textûre. Add in the milk and salt and mix with a balloon whisk ûntil smooth. Next add the yolks and whisk ûntil well combined before adding the sifted floûr and mix ûntil well incorporated. Set aside while yoû prepare the meringûe.
  2. Using an electric mixer, whisk egg white ûntil frothy, add in cream of tartar and whisk ûntil slightly foamy. Add in sûgar gradûally and continûe to whisk ûntil soft to firm peaks formed.

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