I kept smelling the cake after it was out of the oven and before I tasted the cake. I was worried that the aroma of the parmesan cheeses are not strong. If the butter aroma over powers the cheese aroma, it will be a waste to use expensive cheeses for the cake. I am always a hard core baker, when I titled a recipe “parmesan cheese flavour butter cake”, the parmesan cheese must be strong enough and not just a faint cheesy aroma.
As this is my own designed recipe, I have no reference of external recipe to fall on. Therefore, I used my favourite cooked dough (recipe: Cooked Dough Butter Cake (烫面牛油蛋糕）) butter cake as a basis of preparation with modifications here and there.
I am particularly happy that it works very well and half of the cake will be given away. The texture is just nice, not very dense because it uses egg separation method. It is considered as fluffy when compared to traditional butter cake but much less fluffy than chiffon cake. The cheese aroma is strong enough that transforms it into another type of cake.
Technically, this falls under butter cake recipe because it uses much more butter than chiffon and sponge. It is a pound cake that uses almost equal amount of butter and flour. It is different from the normal butter cake in terms of texture and the aromatic parmesan cheese fragrance.
WHAT IS REQUIRED
Servings: Prepare a 8” x 6” cake
Egg Yolk portion
- 180 grams of butter
- 200 grams of cake flour or low protein flour
- 140 grams or ml of fresh milk
- 5 egg yolks
- 80-100 grams of parmesan cheese powder
- 4 pieces of cheddar cheese breakfast slice (optional)
- 180 grams of castor sugar
- 5 egg whites
- 1/4 teaspoon of cream of tartar (optional)
STEPS OF PREPARATION
- Pre-heat the oven to 165 degree Celsius. Put a tray of water on the lowest level of the oven .
- Line the baking tray with parchment paper.
- Melt the butter, cheddar cheese slices (optional) and parmesan cheeses in a pan under low heat. Once it melts, take out and transfer to a mixing bowl. Add the egg yolks and fresh milk, use a hand whisk to whisk until it forms an emulsion.
- Sift in the cake flour and stir until it forms a thick batter. If the parmesan cheese refused to melt, it is ok as it will melt during the baking process.
- In a clean mixing bowl, add the egg white. Beat until slightly foamy and add the cream of tartar. Continue to beat at high speed and add sugar tablespoon by tablespoon. Once it reaches soft to firm peak, off the machine. Do not beat until stiff peak and it will make the cake tends to crack. The meringue should be glossy and shall be able to stand on its own. If you invert the mixing bowl, all the meringue shall stay intact in the mixing bowl and not flow down.
- Transfer 1/3 of the meringue to the egg yolk better. Fold lightly and swiftly in one direction with a spatula. Once it is well mixed, add the another 1/3 of the meringue and perform the same. Once the final portion of meringue has been added and well mixed, transfer the batter to the baking pan . Level it and use a skewer to lightly go around the batter to force out any trapped air. Lightly bang the baking tin on the table to further forcing any trapped air to escape.
- Bake the cake using water bath at 165 degree Celsius for 45 minutes to one hour or until a skewer inserts in the centre comes out clean. Cool completely before cutting.
In my humble experience, this is a delicious recipe that differentiates from other butter cake because of the cheesy aroma. It is straightforward do give it a try if you are tired with the normal butter cake.
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