Alice from
This month's theme for Little Thumbs Up is cheese hosted by I Love.I Cook. I Bake and I think to myself, this is easy as I love cheese. I have bookmarked this recipe as soon as I saw it in Kimmy's blog and so now is the perfect time to try it. I love the soft and fluffy texture and the taste is so awesome! Sweet and salty at the same time not unlike a Japanese Cotton cake but using much less cheese! I did not add the parmesan as I do not have it in hand but it is still delicious. I would add that the next time I bake this cake. A recipe I would repeat again, with some variations perhaps...
Cheddar Cheese Sponge Cake (Ogura)
Recipe adapted from Kimmy's blog, Cooking Pleasure
Serving size: 8 (77g) 218 calories based on a 2000 calorie diet
Ingredients for Egg Yolk Mixture:-
[using 8" or 9" square tin]
75 gm superfine flour - sifted
1/4 tsp salt
5 egg yolks
1 whole egg
60 ml corn oil
2 slices of cheddar cheese - cut into small bits
20 gm Parmesan cheese powder [I used 2 tbsp](omitted)
45 ml milk
Ingredients for Egg White Mixture:-
5 egg whites
1/4 tsp cream of tartar
70-80 gm castor sugar
1. Whisk eggs, cheddar cheese, Parmesan cheese together in a mixing bowl until creamy [may still see some cheddar cheese bits]. Drizzle in corn oil followed by milk. Continue beating until well combined. Add in the flour and salt. Using a paddle hook, fold until batter is smooth. (I used a submersion blender to Set aside.
Pour 1 and 1/2 cups water into baking tray, place baking rack on the tray and preheat oven at 160 degrees C for 10 minutes. (I poured in an extra cup as my tray was big and 1 1/2 cup is not enough to cover the entire surface of the tray)
2. Using an electric mixer, whisk egg white until frothy, add in cream of tartar and whisk until slightly foamy. Add in sugar in 3 batches. Whisk until soft to stiff peaks formed. (I whisk it to soft peaks.)
With a spatula, fold in half of the meringue into egg yolk mixture. Lift and fold until well combined, then add to rest of meringue. Fold again until well mix.
Pour batter into a 9" square tin [line base with baking paper at the bottom only].
Shake the pan lightly and the batter will spread out evenly.
Steam bake on the lower rack in oven at 160 degrees C for 10 minutes, then lower heat to 150 degrees C and bake for a further 55-60 minutes. [Note: for the water bath, use 1 and 1/2 cups water for the duration of baking. This way the cake base will not be soggy after baking].
Invert the cake after baking on a wire rack and let it cool slightly [about 5 minutes] before removing the pan and baking paper [there maybe some vapour on the baking paper]. (I let mine to cool right side up until it shrank almost to the level of the pan before inverting and removing the pan as it was really puffy and inverting it would squash it up.)
Cool cake completely before slicing to serve or refrigerate before slicing to serve later.
