Egg Yolk Batter
- 80 grams of cooking oil
- 6 egg yolks
- 100 grams of cake or low protein flour
- 70 grams of fresh milk
- 1/2 teaspoon of salt
Meringue portion
- 6 egg whites
- 80 grams of castor sugar
- 1/2 teaspoon of cream of tartar (optional)
Others
- 100 grams of cheddar cheeses (breakfast cheddar cheese slices can be used)
- 2 tablespoons of parmesan cheese powder (optional)
- STEPS OF PEPARATION
- Pre-heat the oven to 150 degree Celsius
- In a bowl, put the egg yolk, salt, fresh milk and cooking oil. Use a whisk to whisk until well combined. Sift in the low protein or cake flour, stir until it forms a smooth batter.
- In a clean mixing bowl, add the egg white. Beat until slightly foamy and add the cream of tartar (optional). Continue to beat at high speed and add sugar tablespoon by tablespoon. Once it reaches soft to firm peak, off the machine. 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. Do the same for the final portion
- Once the final portion of meringue has been added and well mixed, transfer the batter to the greased baking pan . Pour half of the batter to the tin, level it and sprinkle the cheddar cheeses as evenly as possible. Pour the other half of the batter on top of the cheddar cheeses. Level it and sprinkle generously with the parmesan cheese powder . Lightly bang the baking tin on the table to force out any trapped air.
- Bake in the pre-heated oven of 150 degree Celsius using water bath method (put a tray of water with about 3 cm on the lowest level of the oven) for 45-50 minutes or until a skewer inserted comes out clean.
- Once out of the oven, slightly bang the baking tin on the table to force out the hot air. Take out the cake and can be cut and served immediately when it is hot
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