This is a cheese infused traditional steamed sponge cake (ji dan gao). When tasted the next day, I felt like eating light butter cake with hint of cheese flavour.
Steamed Cheddar Cheesecake
Ingredients: (make one 8”/20cm round cake)
3 large eggs
100g sugar (I used 75g)
4 slices sliced cheddar cheese
220g plain flour (I used cake flour)
1 tbsp double action baking powder (I used normal baking powder)(see note 1)
1) Whip (A) until sugar dissolved and slightly thicken (I beat to ribbon stage).
2) Cook (B) over double boiler until cheese melted. Add it into (A), mix until well blended.
3) Fold in sieved (C) in a few additions, mix well (using folding method) before each addition.
4) Pour into a greased and lined 8”/20cm round tin (I only lined the bottom of the cake tin). Bang the cake tin on tabletop twice to release any big air bubbles (you can also try to level it, I didn’t do that my cake surface was a bit wavy).
5) Steam over medium high heat for 30 mins. Set aside to cool.
Optional - spread thin layer of butter on cake and topped with some grated cheddar cheese.
1) Most baking powders are double-acting, which means they the baking powder reacts twice; contain one acid that dissolves when it comes in contact with water and another acid that does not dissolve until it reaches a higher temperature in a hot oven. This type of double action ensures that the finished product is light and fluffy. Single-acting baking powders are mainly used by manufacturers and are usually not available for retail sale (refer to here).
2) You may add extra ½ tbsp Parmesan cheese powder into the batter for stronger cheese taste.
3) Cake can be kept in room temperature for maximum 3 days. Unconsumed cake must be refrigerated. Steam the cake again before serving directly from the fridge.
(Recipe adapted from Alex Goh’s Magic Steamed Cake)