TRIPLE LAYER SPONGE CAKE

TRIPLE LAYER SPONGE CAKE

with Cheese

Ingredients                      

  • 8 slices Emborg Cheddar Slices (coloured)
  • 30 g Emborg Dice Cheese
  • 20 g Emborg Parmesan Cheese
  • 6 Fresh eggs (Grade A, room temperature) 
  • 100 g Self-Rising Cake Flour
  • 70 g Fresh Milk (room temperature)
  • 80 ml Corn Oil
  • 10 ml Vanilla Essence
  • 90 g Castor Sugar
  • 3 g Cream of Tartar

Method 

Preheat oven to 180C.

Separate egg yolk and egg white. Combine Egg White, Sugar and Cream of tartar in mixer; beat until soft peak.

In another mixer bowl, combine egg yolk, vanilla essence, fresh milk and corn oil for 5 minutes. Sift cake flour into mixture bowl and beat for 1 minute.

Using a spatula, fold whipped egg white mixture gently into cake batter. Pour 1/3 cake batter into cake pan and add cheddar slices. Pour another 1/3 of cake batter over and add dice cheese. Then pour remaining batter into baking pan.

Sprinkle with parmesan cheese.

Bake for 50 minutes.