FOR THE CAKE
5 egg yolks
½ cup caster sugar
¼ cup orange juice
½ cup water
1 tbsp lemon juice
180 gm super fine flour
3 tbsp corn flour
3tsp double-action baking powder
5 egg whites
¾ cup caster sugar
½ tsp cream of tartar
375 gm butter (diced)
200 gm cream cheese
(at room temperature)
¼ icing sugar
100 ml fresh milk
280-300 gm cheddar cheese (grated)
Line on 10” round cake tin
Preheat the oven at 170°C
Hand whisk ingredient A in a bowl
until well combined & leave aside.
In a mixing bowl whisk egg whites &
cream of tartar of ingredient B until
foamy, add in sugar & whisk until
stiff, mix with A, pour into tin & bake
for 40-45 minutes.
Invert cake to cool before slicing into
3 layers horizontally.
Beat butter & cheese until creamy.
Add in sugar & milk alternately.
Beat until smooth & creamy.
Spread frosting on a layer of cake &
sprinkle some grated cheddar cheese.
Repeat with remaining layers of cake.
Lastly spread top & sides of cake with
frosting & coat with cheddar cheese.
Chill before serving.