Tuesday, 16 May 2017

Taiwanese Cheddar Cheesy Sponge Cake (古早味车达芝士蛋糕)




I believe most of you know about this highly popular cheesy cake.
It has been flooding my Facebook feed every day in a short time.
Most of my baking friends have tried baking it.
Some said it is full of cheesy aroma and fantastically yummy!
On the other hand, some said it is nothing special, and is just like another ogura cake or sponge cake,
besides the addition of a lot of cheese.





The funny thing is, after seeing so many sharings about this cheesy sponge cake,
I never thought about jumping onto the bandwagon.
However, last week, I unintentionally saw this popular cake again through Jenny's Delicacy blog.
According to Jenny, she had baked 2 pans of cake within 3 days.
So.......it must mean the cake is delicious and her family really likes it, right?
Based on this extremely positive feedback, I was motivated to give this cake a try.




As Jenny said, this cake really fills the kitchen with a lovely, cheesy aroma as it is baking, causing you to feel like you can't wait to sink your teeth into it. Absolutely mouth-watering!







Original recipe scattered Parmesen Cheese powder on the surface of the cake.
But I substituted it with shredded Cheddar Cheese, since I only have that in my fridge.



Taiwanese Cheddar Cheesy Sponge Cake
Recipe adapted from : Jenny's Delicacy
Pan :7"square base removable pan

Ingredients :

A
Egg yolk   7
Corn oil   88 g
Cake flour   105 g
Fresh milk   70 g
Shredded Cheddar  cheese  10 g
Cheddar Cheese  4 slices

B
Egg white   7
Caster sugar   88 g
Salt   1 g

Topping :
Shredded Cheddar  cheese  30 g


Method :
1.  Use a hand mixer to beat the egg yolk for about 1 minute, then add in fresh milk and corn oil and mix well.

2.  Add in sifted cake flour, stir-mix for a while, then add in shredded Cheddar cheese before continuing to stir-mix until the mixture becomes a smooth egg yolk mixture.

3.  In another mixing bowl, add in egg white and salt, then gradually add in sugar while beating until soft peaks form (this is the meringue).

4.  Scoop 1/3 of the meringue into egg yolk mixture, mix evenly.

5.  Pour the batter from (step 4) into the remaining meringue, gently mix well.

6.  Pour 1/2 of the batter into the pan and place 4 slices of Cheddar cheese on it. Pour the remaining batter on it, spread evenly and scatter some shredded Cheddar cheese.

7.  Using steam bath method, bake with a preheated oven at 150°C for 60 minutes.

Tips:
I used size A eggs to make this cake, but realised after baking that it made the volume too large, hence I would suggest using size B eggs instead.





古早味车达芝士蛋糕
食谱参考  : Jenny's Delicacy
模具:7寸方形脱底烤盘

材料:

A
蛋黃                7 
植物油             88 g 
低筋面粉        105 g
鲜奶                70 g 
车达乳酪丝    10 g
车达乳酪片      4片

B
蛋白                7 
砂糖                88 g
盐                    1 g 

撒面用车达乳酪丝   30 g

做法:
1。将蛋黄以搅拌器打散,加入鲜奶和植物油,拌匀。

2。加入筛过低筋粉拌和,加入车达乳酪丝,继续搅拌成顺滑的蛋黄面糊。

3。蛋白加入盐,慢慢加入砂糖打至湿性发泡的蛋白霜。

4。加入1/3的蛋白霜入蛋黄面糊里搅拌均勻。

5。 把搅拌好的蛋糕糊倒入剩下的蛋白霜中快速拌匀。

6。 将1/2蛋糕糊倒入烤盘,铺上芝士片,再倒入剩下的蛋糕糊铺平,撒上车达乳酪丝。

7。水浴法150°C,烤60分鐘。



小小分享 :
这回我用了A蛋,成品出炉后,有感量过多了,导致蛋糕差点爆泻。
如果下回再做同样的谱,我想换上B蛋会更理想。



One.....



Two....




Three.......
I purposely applied the nostalgic filter to the 3 pictures above to suit the name of the cake(古早味芝士蛋糕).
Can you feel the nostalgic vibe?
Hah....hah.....









@@@@@ Enjoy ! @@@@@


10 comments:

  1. Parmesen Cheese Powder 是香气的来源,少了它蛋糕就和ogura cake没太大差别了,祝烘焙愉快哟!

    ReplyDelete
    Replies
    1. 哎呀。。。。犯法了。。。哈哈哈。。。。都怪安迪乱来, 想到清仓就就地取材。。。下回再做一定要试试放Parmesen powder, 一享它的芳香香气。
      谢谢你的温馨提醒哦, 感恩哦。

      Delete
  2. 哎哟喲!这样讲,看来要动手做咯!

    ReplyDelete
  3. 我知道外面有卖这个出名的蛋糕,原来各位蛋糕高手都在家自己弄了哦~厉害!
    看照片都觉得很想吃了啦~

    ReplyDelete
    Replies
    1. 不厉害。。。哈。。。哈。。。我已经是落在后面很久了。
      很美味的蛋糕,因为有乳酪的加持,有机会不妨也烤一个。

      Delete
  4. May I know what is the weight for four pieces of cheddar cheese?

    ReplyDelete
  5. 你好,请问出烤炉后需要倒扣吗?否则为什么会塌陷?

    ReplyDelete
    Replies
    1. 不需要倒扣,不然表层的乳酪斯就掉下了。
      蛋糕塌陷有很多原因,不妨参考这里,或许可以帮到你 : https://zhidao.baidu.com/question/284577936.html

      Delete

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