Cheese Sponge Cake
November 26, 2017
If you enjoyed my previous Savory Sponge Cake Recipe in the past, you will definitely love this Cheese Sponge Cake also. The taste is very similar yet this is a much easier and quicker cake to bake for the entire family to enjoy. My kids never liked sponge cake or savory sponge cake much, but this is ultimately be one of their most favorite cakes from now on. After finished his second slice, my son happily announced that, "Mommy's cakes are the best, but this ONE tastes the most amazing!"
I just baked this Cheese Sponge Cake over the Thanksgiving Holiday for both my family and my in-laws parties. And it is definitely the hit because the cakes were almost gone before dinner got started. Thankfully for the children who are the biggest fan of my sweet treats. After this successful trial of Cheese Sponge Cake, I am pondering with a few more things that I could try to add into this cake, and they all already sound too tempting... What would you say Cream Cheese Sponge Cake? This is what my nephew wanted to try and I will love to take on this challenge!
I just baked this Cheese Sponge Cake over the Thanksgiving Holiday for both my family and my in-laws parties. And it is definitely the hit because the cakes were almost gone before dinner got started. Thankfully for the children who are the biggest fan of my sweet treats. After this successful trial of Cheese Sponge Cake, I am pondering with a few more things that I could try to add into this cake, and they all already sound too tempting... What would you say Cream Cheese Sponge Cake? This is what my nephew wanted to try and I will love to take on this challenge!
PREPARING AND BAKING SPONGE CAKE
As usual, you will want to ensure your eggs and milk are at room temperature before you start baking. First, I turn the oven on at 320 degrees F and line the bottom of the baking pan with parchment paper. Then I start to prepare the dry ingredients by mixing all-purpose flour, corn starch and salt together and set aside. Moving on to the wet ingredients, I measure the vegetable oil, milk and vanilla extract, and whisk them together until they are combined.
In a clean mixing bowl, I beat the egg whites until foamy on medium speed with a whisk attachment. Without stopping the mixer, I add a pinch of tartar and continue to beat the egg whites at the same speed until soft peak forms. I add granulated sugar and continue to beat the egg whites at high speed just until before stiff peak forms. Slowly I add in each egg yolk and beat for 10-15 seconds the lowest speed, one at a time, until well combined. The batter should be thicker with a slight color of yellow. Keeping at the lowest speed, I add the wet mixture of milk, vegetable oil and vanilla extract in slowly and beat for another 20-30 seconds. Then, I sift the dry ingredients over the egg batter in 3 additions, beating for about 10-15 seconds in between each addition. As I remove the bowl from the stand mixer, I use a spatula to fold the batter to avoid deflating the white eggs further.
As usual, you will want to ensure your eggs and milk are at room temperature before you start baking. First, I turn the oven on at 320 degrees F and line the bottom of the baking pan with parchment paper. Then I start to prepare the dry ingredients by mixing all-purpose flour, corn starch and salt together and set aside. Moving on to the wet ingredients, I measure the vegetable oil, milk and vanilla extract, and whisk them together until they are combined.
In a clean mixing bowl, I beat the egg whites until foamy on medium speed with a whisk attachment. Without stopping the mixer, I add a pinch of tartar and continue to beat the egg whites at the same speed until soft peak forms. I add granulated sugar and continue to beat the egg whites at high speed just until before stiff peak forms. Slowly I add in each egg yolk and beat for 10-15 seconds the lowest speed, one at a time, until well combined. The batter should be thicker with a slight color of yellow. Keeping at the lowest speed, I add the wet mixture of milk, vegetable oil and vanilla extract in slowly and beat for another 20-30 seconds. Then, I sift the dry ingredients over the egg batter in 3 additions, beating for about 10-15 seconds in between each addition. As I remove the bowl from the stand mixer, I use a spatula to fold the batter to avoid deflating the white eggs further.
pour 1/3 of the cake batter into the prepared baking pan and then layer 3 slices of cheddar cheese on top of this batter. I repeat this step again to get another of cheddar cheese layer. I also tap the pan on the counter a few times to release large bubbles from the cake batter.
I bake this sponge cake on the lowest rack, at 320 degrees F for about 45-50 minutes. The cake is done when it springs back when pressing on the top. Immediately remove the cake from the oven and invert it onto the cooling rack. It is important to do this as the cake will collapse onto itself and cause the cake to "deflate" in the center. After about 10 minutes of cooling, I remove the cake from the baking pan.
The best thing about this cake, in comparison to the Savory Sponge Cake, is there no need to make the toppings nor assemble the cake. Once the cake is warm to touch, or if you dare to eat it within 5 minutes from the oven, you will be able to taste the cheese melting off from the sponge cake. Unfortunately, I was not be to capture this part as these cakes were made for the Holiday Parties, and it is frowned upon to bring half eaten cakes to such events.
Noted that it is fine to see some dark brown spots around the cake as the cheese will be cooked during the baking process and may turn into this color.
Noted that it is fine to see some dark brown spots around the cake as the cheese will be cooked during the baking process and may turn into this color.
My kids love this cake so much that they gobbled up the two mini 4-inch cakes immediately after I removed them from the oven. When eaten this freshly baked, the cheese will melt when slicing the cakes which makes this cake heavenly delicious.
This sponge cake texture if soft and just sweet enough to be eaten at any time of the day. And it would be served perfectly for your breakfast.
xoxo,
Tristina
xoxo,
Tristina
Cheese Sponge Cake Recipe
Make: 6-inch cake (about 1.75 inch tall)
Total time: 1.5 hours
Ingredients
Instructions
Total time: 1.5 hours
Ingredients
- 40 grams of all purpose flour
- 40 grams of corn starch
- 80 grams of granulated sugar
- 4 large eggs, at room temperature
- 30 ml of milk (or half and half)
- 25 ml of vegetable oil
- 1 teaspoon of vanilla extract
- A pinch of salt
- A pinch of cream of tartar
- 6 slices of cheddar cheese
Instructions
- Preheat oven to 320 degrees F and prepare the 6-inch cake pan with parchment liner on the bottom. Do not grease the pan side.
- Sift together cake flour and salt until combined. Mix milk and vegetable oil together until combined. Set dry and wet ingredient mixtures aside.
- In a clean mixing bowl, whisk egg whites on medium speed (Speed 4) until foamy for about 30 seconds. Add cream of tartar and continue to whisk until soft peaks form for about 1 minute. Add granulated sugar and increase to high speed (Speed 8) and whisk until just stiff peaks form for another 1 minute.
- Add in egg yolks, one at a time, and beat on the lowest speed (Speed 2) for about 10-15 seconds per egg yolk. Continue on current speed, add wet ingredient mixture of milk, vegetable oil and vanilla extract, and beat just until combined for another 20-30 seconds.
- Sift dry ingredients over the egg yolks batter in 3 additions, and whisk on the lowest speed (Speed 2) until combined. Noted, you may fold the cake flour instead of beating on the stand mixer if desired.
- Using a rubber spatula to fold the mixture until the mixture is almost homogeneous.
- Pour 1/3 of batter in the prepared cake pan, add the 3 slices of cheddar cheese on top. Repeat for a second layer of cheddar cheese and bake for about 45-50 minutes on the lowest rack.
- Remove cake from the oven and invert onto wire rack immediately to prevent cake from collapsing on to itself. Cool for about 10-15 minutes and enjoy the cake while it's still warm.
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