Cheese pound cake. Rich cheese flavor and firm texture.

Today, I tried making a pound cake with cheese. Since the hot weather continues, I also decided to chill it in the refrigerator.

The finished cake had a rich cheese flavor and was moderately sweet. Also, perhaps because it had less moisture and was chilled, the texture was a bit firm. (It had a normal texture when warmed)

Japanese link: Cheese Pound Cake

Cheese Pound Cake (Ingredients)

The calories and cost above are approximate values.

Cheese Pound Cake (Instructions)

・First, I separated the egg into yolk and white.

・Then, using a hand mixer, I whipped the egg whites into a meringue. After whisking the egg whites for about 2-3 minutes, I poured in 10g of sugar and whisked for another minute.

・In a separate bowl, I added 1 egg yolk, 20g oil, 30g sugar, and 50g cheese. Then, I mixed them well with a hand mixer.

・Next, I poured 50g of flour into the same bowl and stirred the batter with a spatula until it was uniform.

・Then, I poured in the meringue and stirred the batter until it was uniform. The batter was now complete.

・After pouring the batter into the pound cake pan, I tapped the bottom of the pan 5 to 10 times to remove any air bubbles inside.

・I placed the batter in an oven preheated to 180°C. Then, after baking the batter for 20 minutes, I baked it for an additional 10 minutes at 160°C.

・After it had cooled slightly, I removed the cake from the pan and wrapped it in plastic wrap. I then put it in the refrigerator for a day.

・The finished cake had a rich cheese flavor and was moderately sweet. Also, perhaps because it had less moisture and was chilled, the texture was a bit firm. (It had a normal texture when warmed.)