- 1 full press cup grated cheddar cheese.
- 130 ml whole milk
- 40 gr unsalted butter
- Sifted 1/4 cup all purpose flour.
- Sifted 1/4 cup cornstarch.
- 4 medium egg yolks
- 1/2 tsp lemon zest
- 4 medium egg whites
- 3/4 cup caster sugar
- 1 tsp lemon juice
Preheat oven 160C. Grease 7" spring form pan with butter, line the bottom part with baking paper and again grease with butter. Set aside.
Double boil all ingredients 1 untilmelted, keep on stirring continuously while doing this, remove from heat and let it slightly cool.
Mix ingredients 2 into cheese mixture. Stir well until smooth and no more lump.
Mix in all ingredients 3. Set aside after everything well blended.
Ingredinets 4: In a clean and dry bowl, beat egg whites until fluffy, gradually add little by little until sugar all is blended.
Beat in the lemon juice and continue beating until soft peak form. Take 2 or 3 soup spoon from this egg white and fold into cheese mixture (yellow batter).
Fold back this yellow batter into egg white. Fold carefully until well blended. Do not Overmix. Pour in baking pan covered with aluminium foil.
And bake in water bath about 50~60 minutes (water bath is a bigger pan then the cake pan about one inch full of water).
Leave the cake to cool completely. Remove Cake from pan carefully and let it chill 15 minutes before garnish.
For the garnish or topping you can use any kind of jams & fruits, I used strawberry jam slightly blended by a spoon, cherries and peach. Arrange the fruits to your own creations.................enjoy