CHEESEY CHEESE CAKE

FOR THE CAKE

A:

5 egg yolks

½ cup caster sugar

¼ cup orange juice

½ cup water

1 tbsp lemon juice

Sieved together:

180 gm super fine flour

3 tbsp corn flour

3tsp double-action baking powder

B:

5 egg whites

¾ cup caster sugar

½ tsp cream of tartar

FROSTING:

375 gm butter (diced)

200 gm cream cheese

(at room temperature)

¼ icing sugar

100 ml fresh milk

For decoration:

280-300 gm cheddar cheese (grated)

METHOD:

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.

FROSTING:

Beat butter & cheese until creamy.

Add in sugar & milk alternately.

Beat until smooth & creamy.

TO ASSEMBLE:

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.