These days, sleep become more important than food for her. She used up the breakfast time to catch more winks. So I baked this Taiwanese Old Fashioned Cheesecake 古早味芝士蛋糕 so that she can bring them to school.
I chose this recipe because it looks interesting and my kid loves cheese.
Thanks Bunny Kitchen for sharing this wonderful recipe.
This is definitely a keeper.
Findings: The volume of the batter is rather large to fit into a 8" square pan. I actually extended out the baking paper. Thus if you want a taller cake, stick to 8" but extended baking paper. If not, then 9" pan will be okay.
Some of my cheese actually sinks down. So the next round, I will cut the cheese slice smaller as to make the slice lighter. errr... does that make sense?
I have forgotten to create a water bathe for this bake but thankfully, besides a small crack, the cake was okay.
The texture is very light and yet spongy. Though it has a large volume of egg but surprisingly it does not taste eggy. My family loves it and I will definitely bake this again.
What you need:
110g fresh milk
90g rice bran oil
¾ tsp salt
25g parmesan cheese powder
124g egg yolks (7 eggs)
280g egg whites (8 eggs)
¼ tsp cream of tartar
110g castor sugar
Method: (cooked dough chiffon method)
Pre-heat oven at 140°C. Lined a 8” square pan. (I think 9" square will be better)
In a mixing bowl, whisk egg white and cream of tartar until foamy and whisk on high speed for about 3 mins and lower speed and continue for another 1 min until it is soft peak.
Want a piece?