This Cheddar Cheese Butter Cake is soft and moist. It is rich in cheddar cheese fragrance. Butter and cheddar cheese complement each other perfectly. This cheese butter cake uses sliced cheddar cheese and is perfect for any occasion.
Cheddar Cheese
Cheddar is one of the world’s most popular cheeses. It is a classic cheese that is easy to love. It has a mild flavor, making it good for people who are just starting out with cheese.
CHINESE VERSION: 切达芝士Cheddar Cheese牛油蛋糕
Cheddar Cheese Butter Cake | MyKitchen101en
Ingredients:
- 100 g cheddar cheese
- 60 g milk
- 250 g butter (salted, softened)
- 30 g fine sugar
- 6 egg yolks (grade A/size L)
- 240 g cake flour
- ½ tsp baking powder
Ingredients for meringue:
- 6 egg whites (grade A/size L)
- 170 g fine sugar
Instructions:
1 Combine cheddar cheese and milk, and heat in the microwave (1000W) for about 40 seconds. Remove and stir until the cheese has melted. Set aside to cool completely.
2 Grease and line 8-inch/20-cm square baking pan with non-stick baking paper.
3 Add a tray of water (about 2 ½ cups) in the oven, then preheat oven to 160°C/320°F.
4 Combine butter and sugar, beat over medium speed until light and fluffy. Add in egg yolks gradually, mix until combined. Add in cooled melted cheese, mix until combined.
5 Combine cake flour and baking powder, sift through and mix well. Sift in flour in 3 batches, mix over low speed until combined.
6 Whisk egg whites on low speed until tiny bubbles are formed. Add in sugar gradually, whisk until stiff peak (the peaks will point straight up and hold). (Reminder: Egg whites and equipment used to beat egg whites must be grease-free and water-free (including egg yolk). It is advisable to clean the egg shells and equipment with dishwasher detergent, then dry with a clean cloth. Use a clean small bowl to separate the egg yolk and egg white, if the egg yolk cracks, don’t use that egg white.)
7 Add meringue into batter in 4 batches, mix gently with hand whisk.
8 Fold gently until well mixed with spatula.
9 Tap mixing bowl a few times on countertop to burst large bubbles, then pour batter into prepared baking pan, smooth the surface with spatula. Tap cake pan on countertop for a few times to burst large bubbles.
10 Bake in the preheated oven at 160°C/320°F for 50 minutes, then at 180°C/355°F for 10 minutes, or until fully cooked (wooden stick inserted in the centre of the cake comes out clean). (Reminder: The heat for different oven is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary.)
11 Unmold and cool cheddar cheese butter cake completely on the wire rack (at least 6″ from the countertop).
12 Slice cheddar cheese butter cake into desired sizes.
More butter cake recipes at: https://mykitchen101en.com/category/cakes/butter/
Cheddar Cheese Butter Cake
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Equipment
- 1 square baking pan (8-inch/20-cm)
Ingredients
- 100 g cheddar cheese
- 60 g milk
- 250 g butter salted, softened
- 30 g fine sugar
- 6 egg yolks grade A/size L
- 240 g cake flour
- ½ tsp baking powder
Ingredients for meringue:
- 6 egg whites grade A/size L
- 170 g fine sugar
Instructions
- Combine cheddar cheese and milk, and heat in the microwave (1000W) for about 40 seconds. Remove and stir until the cheese has melted. Set aside to cool completely.
- Grease and line 8-inch/20-cm square baking pan with non-stick baking paper.
- Add a tray of water (about 2 ½ cups) in the oven, then preheat oven to 160°C/320°F.
- Combine butter and sugar, beat over medium speed until light and fluffy. Add in egg yolks gradually, mix until combined. Add in cooled melted cheese, mix until combined.
- Combine cake flour and baking powder, sift through and mix well. Sift in flour in 3 batches, mix over low speed until combined.
- Whisk egg whites on low speed until tiny bubbles are formed. Add in sugar gradually, whisk until stiff peak (the peaks will point straight up and hold). (Reminder: Egg whites and equipment used to beat egg whites must be grease-free and water-free (including egg yolk). It is advisable to clean the egg shells and equipment with dishwasher detergent, then dry with a clean cloth. Use a clean small bowl to separate the egg yolk and egg white, if the egg yolk cracks, don’t use that egg white.)
- Add meringue into batter in 4 batches, mix gently with hand whisk.
- Fold gently until well mixed with spatula.
- Tap mixing bowl a few times on countertop to burst large bubbles, then pour batter into prepared baking pan, smooth the surface with spatula. Tap cake pan on countertop for a few times to burst large bubbles.
- Bake in the preheated oven at 160°C/320°F for 50 minutes, then at 180°C/355°F for 10 minutes, or until fully cooked (wooden stick inserted in the centre of the cake comes out clean). (Reminder: The heat for different oven is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary.)
- Unmold and cool cheddar cheese butter cake completely on the wire rack (at least 6″ from the countertop).
- Slice cheddar cheese butter cake into desired sizes.
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Omg it looks so yummy
TQ for sharing your recipe
That is super yummy!
Will definitely try
Looks great!