Cheddar Cheese Cotton Cake

Siah Chew ching

subheading: Ingredients:

50g Corn Oil + 4 slices Cheddar Cheese (tear into pieces)

100g Superfine Flour (sift)

60g Fresh Orange Juice

5 Egg Yolks + 1 Whole Egg (grade B) -beat with pinch of Salt

175g Egg Whites (grade B)

90g Castor Sugar

subheading: Method:

1. Slightly stir Egg Yolks with pinch of Salt.

2. Double-boil Oil with 4 slices Cheddar Cheese (tear-up) till melted Remove from heat and added sifted flour. Mix well with a spatula till form dough.

2. Add in Fresh Orange to beaten egg yolks and stir. Add flour dough directly into the egg yolks mixture and fold well. Place in blender and blend till smooth.

3. Whisk egg whites until frothy and add sugar by 3 batches on medium low speed. Beat well after every addition. Then increase to high speed and beat till stiff but not hard.

4. Scoop ⅓ meringue to egg yolk batter and mix well. Fold in to the remaining meringue till well blended

5. Pour batter into 8 inches lined base mold and gently knock out air bubbles.

6. Prepare Water-bath: Add boiling water to pan and place a rack in. On Oven at 170*C ON top & bottom Heat with Fan “ON”. (I prepare this before I measure all my ingredients)

Baked at 170*C for 20 minutes on TOP & BOTTOM Heat with Fan “OFF”. After 20 minute reduce to 160*C and bake for 60 minutes. Bake on TOP HEAT only for 5 minutes so surface will be dry enough as not to wrinkle) Off heat and open small gap for 5 minutes before taking out. Gently knock on table before setting to cool. No need to invert. Let fully cool before serving and no need to chill cold.

P/s For those who have baked Japanese Cotton Cheese Cake before; just follow that Oven temperature of your own oven.

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