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. ;)
*3 Egg Yolk 蛋黄 3粒
70g Castor Sugar 细砂糖 70克
1/8 tsp Cream Of Tartar 塔塔粉 1/8 小匙
|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.
5. Fold egg white into yolk batter in 3 batches.
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.
|Water bath method: put the filled baking pan in a larger pan and add some hot water in the larger pan. |
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.