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.

 

Emborg Cheddar Slices (coloured)

Emborg Cheddar Slices (coloured)

Emborg Parmesan Cheese

Emborg Parmesan Cheese