别有风味 ～ 蒸车打芝士蛋糕 Steamed Cheddar Cheesecake

我家的烤箱已经成为我的小小储藏柜，大烤盘都收在里头，烤箱上也放满了东西，所以每次要用烤箱我都得大费周章的把东西移走，等用完烤箱冷却后又得把东西搬回来。这一点有时会让我懒得用烤箱，那就做蒸蛋糕吧。

还没做过蒸的芝士蛋糕，所以选了这个食谱试试看。

这蒸车打芝士蛋糕和烤的芝士蛋糕一点也不像。蒸好一冷却时吃给我的第一感觉这分明就是加了芝士口味的传统蒸鸡蛋糕。到晚上品尝时觉得味道有些许不同，几乎更湿软更好吃了。和传统鸡蒸蛋糕不同，这蛋糕加了不少的芝士，牛奶和牛油，所以我想需要时间回油才会更好吃，就像牛油蛋糕一样。

第二天早上品尝时又觉得蛋糕几乎更湿润了味道也更浓郁，有点像在吃比较轻的牛油蛋糕。这蒸蛋糕多了奶香，芝士香，咸香（芝士带咸味我又用了有盐牛油），少了蒸鸡蛋糕的清新，喜欢浓郁口味的朋友吃了可能会对传统蒸鸡蛋糕改观。

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)
(A)
3 large eggs
100g sugar (I used 75g)
(B)
4 slices sliced cheddar cheese
125g milk
80g butter
(C)
220g plain flour (I used cake flour)
1 tbsp double action baking powder (I used normal baking powder)(see note 1)

Method:
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.

Note:
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)