Tuesday, March 18, 2014



  1. 08 Egg whites
  2. 1/2 tsp Salt
  3. 150 grams sugar
  4. 1/2 trsp cream of tartar
  5. 180grams multipurpose flour
  6. 2tsp baking powder
  7. 1/4 tsp baking soda
  8. Vanilla
  9. 07 Egg Yolks
  10. 100cc Vegetable oil
  11. 150cc water
  12. 01box of Shreded chedar cheese  (200grams)

  1. Preheat the oven to 180 degrees C. You will need a 10 inch (24-25 cm)  ungreased tube pan. (see picture below).
  2. Mix no.5,6,7....sift all together and put aside.
  3. In a seperate bowl (bigger one) mix no.8,9,10,11 with a whisk until well combined then pour in the flour mixture per-batch, mix all well. Set the batter aside.
  4. In a separate bowl, with the whisk attachment, beat the egg whites, salt and cream of tartar until soft peaks form. Gradually beat in 150 grams of sugar and beat until almost stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites into the batter just until blended (being careful not to deflate the batter).  Pour in 3/4 of the shreded chedar cheese, mix well the batter.
  5. Pour the batter into the ungreased tube pan and run a metal spatula or knife through the batter to get rid of any air pockets. Smooth the top, pour the remaining shreded cheese over the top of the batter  and bake in the preheated oven for about 50 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed, the cake will spring back). Immediately upon removing the cake from the oven invert (turn upside down) the pan and place on a flat bottom cup (turned upside down) so it is suspended over the counter (see picture below). Let the cake cool completely  (about 1 1/2 hours). 
  6. To remove the cake from the pan, run a long metal spatula or knife around the inside of the tube pan and center core. Invert onto a greased wire rack or cake circle. With a sharp knife cut the cake in half horizontally. 

    *************HAPPY BAKING*************

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