Wednesday, August 3, 2011

Cheddar Cheese Cake

The cheddar cheese addition has miraculously transformed a simple butter cake to a delightful savoury cake. Yummy! :)

Thanks to Lily's Wai Sek Hong for sharing the recipe. :)

Cheddar Cheese Cake
Adapted from: Lily's Wai Sek Hong

Ingredients (Makes 2 loaves)
1 cup (227g) unsalted butter
1 cup white sugar
4 eggs
2/3 cup (4 slices) cheddar cheese, cubed
2 1/4 cups plain flour
1 tsp baking powder
3/4 cup milk
Pinch of salt (Optional)
1 tsp vanilla extract (Optional)

1. Preheat oven to 350°F (175°C). Grease a 9 x 13-inch baking dish or 2 loaf pans.
2. Sift plain flour, baking powder and salt together. Set aside.
3. Mix milk and vanilla extract in a bowl. Set aside.
4. Cream butter and sugar till light and fluffy.
5. Add in eggs one at a time, beating well after each addition.
6. Add the flour mixture in 3 additions, alternating with the milk mixture until the batter is smooth.
7. Add in the cheddar cheese and mix well. If the batter is too stiff, add a little more milk and mix well.
8. Pour the batter into the prepared pan(s). Bake at 175°C for 45 – 60 minutes, or until a skewer inserted into the centre of the cake comes out clean. 
9. Cool in pan for 5 – 10 minutes. Unmold from pan and cool completely on a wire rack.

- I replaced plain flour with cake flour.
- I baked in a medium loaf pan and a 20-cm round pan.