PARMESAN CHEDDAR CHEESE COTTONY CAKE [OGURA CAKE]

I remembered Lena told me about this month's Bake Along No.#46 Theme - cotton soft cheesecake.  Initially didn't plan to bake any until I came across this recipe [Cheese Ogura Cake] from Aunty Young whereby the ingredients and method are quite simple. So here it is my bake to share with Bake Along No. #46.

This cake is cottony soft  and moist, slightly salty in taste cos' of the cheese.  Overall, it is yummy cheesecake worth baking.
Ingredients for Egg Yolk Mixture

[using 8"  or 9" square tin]
75 gm superfine flour - sifted

1/4 tsp salt

5 egg yolks

1 whole egg

60 ml corn oil

2 slices of cheddar cheese - cut into small bits
20 gm Parmesan cheese powder [I used 2 tbsp]
45 ml milk

1. Whisk eggs, cheddar cheese, Parmesan cheese together in a mixing bowl until creamy [may still see some cheddar cheese bits].  Drizzle in corn oil followed by milk.  Continue beating until well combined.  Add in the flour and salt.  Using a paddle hook, fold until batter is smooth.   Set aside. 
2. Pour 1 and 1/2 cups water into baking tray, place baking rack on the tray and  preheat oven at 160 degrees C for 10 minutes.

Ingredients for Egg White Mixture
5 egg whites
1/4 tsp cream of tartar
70-80 gm castor sugar 

1. Using an electric mixer, whisk egg white until frothy, add in cream of tartar and whisk until  slightly foamy.  Add in sugar in 3 batches.  Whisk until soft to stiff peaks formed.
2. Using a spatula, fold in 1/2 of the meringue into egg yolk mixture.  Lift and fold until well combined, then add to rest of meringue.  Fold again until well mix.
3. Pour batter into a 9" square tin [line base with baking paper at the bottom only]. 
4. Shake the pan lightly and the batter will spread out evenly.
5. Steam bake on the lower rack in oven at 160 degrees C for 10 minutes, then lower heat to 150 degrees C and bake for a further 55-60 minutes.  [Note: for the water bath, use 1 and 1/2 cups water for the duration of baking.  This way the cake base will not be soggy after baking].
6. Invert the cake after baking on a wire rack and let it cool slightly [about 5 minutes] before removing the pan and baking paper [there maybe some vapour on the baking paper].
7. Cool cake completely before slicing to serve or refrigerate before slicing to serve later.

 I am submitting this post to Bake-Along event hosted by Joyce, Lena and Zoe

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