Cheddar Cheese Chocolate Cotton Sponge Cake 切达奶酪巧克力棉花蛋糕

Cheddar Cheese Chocolate Cotton Sponge Cake 切达奶酪巧克力棉花蛋糕

As the name suggests, this cake is is bouncy like a sponge, with light, soft and fluffy texture resemble cotton.

To achieve such result, the fineness of the flour is critical. Go for low protein cake flour and not the usual plain flour. 

This cake also calls for a roux known as ‘cooked dough’. This is an important step to reduce the chances of the forming of gluten. It ensures the light and fluffy texture so please make sure you don’t skip it.

I have prepared a step-by-step video instruction for you, enjoy making your cotton cake!

Cheddar Cheese Chocolate Cotton Sponge Cake

A) Egg yolk batter 
  • 45g vegetable oil
  • 56g cake flour
  • 24g cocoa powder
  • 34g water
  • 4 eggs yolks separated from whites
B) Meringue
  • 4 egg whites separated from yolks
  • 1 tsp vinegar
  • 70g white caster sugar
  • 4 pieces cheddar cheese
Cooking Directions
  1. Line  7”x7”x2” square baking dish with parchment paper. 
  2. Warm the oil to around 70°C. If you do not have a thermometer, you can heat the oil in oven at 70°C for 8 minutes or microwave the oil for around 1 minute.
  3. Sift in cake flour and cocoa powder. Whisk until well combined
  4. Add in water, whisk to combine.
  5. Separate your egg yolks from the whites, add the yolks into the batter. Whisk until well combined.
  6. Egg whites should be placed into a clean bowl without oil or water. There should be no egg yolks inside at all. To your egg whites, add vinegar and sugar, beat egg whites until you reach a stiff peak (When you stir the egg whites with your whisk and lift it up, it should create a firm peak)
  7. Preheat your oven to 140 degrees Celsius.
  8. To your chocolate egg yolk batter, mix in some of the meringue. Mix well.
  9. Pour all the egg yolk batter into the meringue. Fold and mix together gently in order not to lose the fluffiness. 
  10. Pour 2/3 of your cake batter into the lined baking dish, smoothen the top. Then lay 4 pieces of cheddar cheese on top, and pour the remaining batter over. 
  11. Even out the top with a spatula. To break up the air bubbles, gently tap the square pan on the table a few times.
  12. Prepare a larger baking dish, pour room temperature water to around 1 cm height. Place the square dish with your cake batter into this large pan. 
  13. Bake for 50 minutes. Then increase the temperatures to 150°C and bake for another 10 minutes.
  14. Once cooked, remove the cake from the pan. Peel away the parchment paper while hot.



  1. 油加热到70°C(微波1分鐘或烤箱70°C 8分钟)
  2. 混合植物油,麵粉和可可粉至無顆粒 
  3. 加入清水拌均,再加入蛋黃攪拌至順滑 
  4. 蛋白加入醋和砂糖,打發蛋白至硬性發泡。
  5. 把少许蛋白霜加入蛋黄糊攪拌均勻。
  6. 搅拌好的蛋黄糊全部倒入蛋白霜。切拌法拌均。
  7.  2/3蛋糕糊倒入模具, 铺平,放上4片切达奶酪,再倒入全部蛋糕糊。
  8. 水浴法140°c,烤50分鐘。然后150°c,再烤10分钟。

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