Because I'm using cheese blocks, and I did not cut them into really small pieces, they were not thoroughly melted, hence the 'lumpy' cake top. Otherwise, they smelled really really great, nice cheese taste with a hint of salty aroma :)
I got this recipe from one of the BC member when she shared in one of the posting, but I forgot who in exact!!
120g cheddar cheese (equivalent to 6 slices)
6 egg yolks
6 egg whites
100g castor sugar
100g cake flour
1/2tsp baking powder
1/4tsp cream of tartar
Pinch of salt
*Preheat oven to 160C.
*Line 8" baking tin bottom.
*Prep for water bath baking.
- Melt the butter, milk and cheese in a heatproof pan, over medium low heat. Stir gently until everything is melted. Set aside to cool for 5 min.
- Mix in the cooled mixture into the egg yolks, portion by portion. Stir well to combine.
- Sift in the flour & baking powder into the mixture. Then fold/hand-whisk until mixture is smooth with no lumps. Set aside.
- Beat egg whites until foamy, add in salt & cream of tartar. Continue beating for a few seconds, then add in sugar gradually. Continue beating until egg whites form stiff peak.
- Fold in the meringue to the yolk mixture by 3 portions. For each portion, make sure to fold until you see no streaks of the meringue.
- Transfer the batter to baking tin. Bang the tin against table top few times to release the air bubbles and level cake top.
- Send to bake for 50 min, using water bath method.
- When the cake is done, leave it in the oven for 30min, with the oven door slightly ajar.
- When done, remove the cake from the oven, remove aluminium foil that was used for the water bath, and invert the cake to cool on the cooling rack.
Note: Cake best serve chill! :)