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Wednesday, 22 August 2018

Cheese Sponge Cake aka Traditional Pillow Cheesecake 奶酪海绵鸡蛋糕 [枕头蛋糕]



This pillow-like cheese sponge cake is similar to the Taiwanese Gochabi (古早味) Sponge Cake. I love the soft, light, moist and fluffy texture of this cake. Added cheese in the batter and layered in between gives a really nice aroma to the cake. However, the cheese layer only taste good when it's warm and melted, once the cake is completely cooled, the cheese layer will harden. If you're planning to serve this cake cooled or chilled, do omit the cheddar cheese layer. ;)








Ingredients:

材料:

(A)

40g Salted Butter 牛油 40克

40g Milk 牛奶 40克

15g Grated Parmesan Cheese 奶酪/巴马臣芝士粉 15克





(B)

*3 Egg Yolk 蛋黄 3粒 

60g Cake Flour 低筋面粉 60克

*3 Egg White 蛋白 3粒

70g Castor Sugar 细砂糖 70克

1/8 tsp Cream Of Tartar 塔塔粉 1/8 小匙

2 - 3 slices Cheddar Cheese 车打奶酪/芝士片 2-3片

*The weight of the egg (with shell): 70g each. 选用70克的鸡蛋(带壳的重量)



Printed a cute Kiroitori picture on the cake using hot stamp tool.



Hot Stamp Tool can be purchased from DGZ SHOP.
Choose standard designs from the templates HERE or make your own customised designs/ logo.




If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!



Method: 步骤

1.  Double boil (A) until butter and cheese melted. 
材料(A)隔水融化。




2. Remove from heat, the mixture should be warm, not hot. Add in yolk, one at a time, mix well with a whisk.
分3次加入蛋黄,拌均。



3. Sieve in flour, mix well. Do not over-mix the batter. 
加入面粉(过筛)。拌均。




4. In a stand mixer, beat egg white and cream of tartar until frothy, gradually beat in sugar. Continue to beat until firm peak. 
把蛋白和塔塔粉打至起泡,慢慢加入细砂糖,继续打至硬性发泡。(看下图参考)






5. Fold egg white into yolk batter in 3 batches. 
分次把蛋白拌入蛋黄糊。混合均匀即可。






6. Pour half of the batter into a lined baking tin (I use 12cm x 22cm rectangle tin). Gentle tap the baking tin on the worktop to release trapped air. 
蛋糕模铺油纸(我用的是12cm x 22cm 的吐司模)。把混合好的蛋糕糊倒入一半的份量。把蛋糕模轻轻在桌面敲几下,震出气泡。

7. Layer with cheddar cheese. Pour the remaining batter and smoothen the top with a spatula.
铺上车打奶酪/芝士片,倒入其余的蛋糕糊。用刮刀把表面铺平。





Water bath method:  put the filled baking pan in a larger pan and add some hot water in the larger pan.
水浴法:把蛋糕模放进一个更大的烤盘,加一些热水,然后放进烤箱烘烤。





8. Bake in a preheated oven 160'C for 90 minutes (water bath, 2nd rack from lowest). When it's done, open the oven door and let the cake sit in the oven for 2 minutes before removing the cake tin from oven. Transfer the cake on a cooling rack, peel off the baking sheet. Let it cool completely on the rack. 
放进已预热的烤箱,以160度,水浴法,烘烤90分钟或至熟。烘烤完成后,把烤箱的门打开,2分钟后才取出蛋糕。把蛋糕周围的油纸拿掉,蛋糕放在架子上待凉后即可享用。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

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Enjoy!

Note: 
 - Every oven is different, adjust the baking time and temperature accordingly. 每个烤箱的温度都不同,烘焙时间和温度须自行调整。


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