Old Taste Cheesecake (Pillow Cake)

Old Taste Cheesecake (Pillow Cake)

古早味CHEESE蛋糕 (枕头蛋糕） 

Original recipe taken from Hong Xiao Le 

http://mbreakfasts.blogspot.my/2017/02/blog-post_27.html?m=1

8" square mold 

INGREDIENTS

100g milk

100g vegetable oil (canola oil)

20g Parmesan cheese powder 

124g low protein flour (wheat flour+corn flour)

124g egg yolks (5 1/2 omega egg yolks)

280g egg whites (7 omega egg whites) 

90g sugar 

1/4 teaspoon of salt

1/4 teaspoon of baking powder

6 cheddar cheese slices

Parmesan cheese powder (sprinkle on top)

cream of tartar (apple cider vinegar)

STEPS

1. Cook milk, vegetable oil and Parmesan cheese powder in a pot till 70 degree Celsius (when it feels hot using finger test).
2. Mix in sieved flour. 
3. Add in egg yolks and mix well. The batter is thick and gluey looking.
4. Whisk egg whites with salt, baking powder and apple cider vinegar until stiff peak (short tail hook).
5. Fold in 1/3 of egg whites into the egg yolk batter using spatula (can't use whisk because mixture is very thick).
6. Pour everything into the remaining egg white batter and fold well altogether.
7. Pour half of the cake batter into the pan.
8. Place the cheese into a layer, covering the entire cake batter. 
9. Pour the remaining cake batter to cover the cheese layer. 
10. Bake in preheated oven at 140 degree Celsius for 55 minutes. 

NOTES

• Most people will put a layer of paper in the tin before pouring in the cake batter. I try not to this time because I'm using removable bottom cake tin. So, I did overturn my cake after I get it out from the oven. It does shrink a little but still a very tall cake given that it uses so much eggs. 
• If the cake didn't rise properly or mix properly, it will have a strong egg scent (first experiment wasn't quite a success).
• I followed the recipe exactly this time. Previously, I skipped the Parmesan cheese powder sprinkle on top. This time, I made sure I sprinkled generously and a-ha! The crusty salty top is the bomb in this cake. You should NEVER omit that. 

Preparing the ingredients on the table.

Make sure you don't see any egg whites in the cake batter

It does look a little like pillow after it gets out from the oven.

However, the top shrunk a little. 

Maybe, I should get it out from the tin immediately after taking out from the oven, as suggested by many people who have attempted this recipe

Nevertheless, the cake is still very tall, the same height as the tin.

The cakes are wobbling when I slice them.

They are very soft.

The cheese layer in the middle 

Original recipe by Hong Xiao Le