Parmesan and Cheddar Cheese Castella Cake

Taiwan is famous for its Castella Cheese Cake and it is also very popular here in Singapore and Malaysia. There will be long queues of people waiting for the cake to come out of the oven and snap up almost immediately after the cake is cut while it is still hot. This is my version of that soft, jiggly and cottony texture cake with a tasty Crusty Parmesan Cheese top. Best eaten while it’s hot but it still tastes great even after being refrigerated.

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Taiwanese Parmesan and Cheddar Cheese Castella Cake

This recipe uses an 8 inch square baking pan

Course: Cakes
Keyword: Taiwanese Parmesan and Cheddar Cheese Castella Cake
Author: Shiokman Eddie
  • 80 g milk
  • 70 g cooking oil
  • ½ tsp salt
  • 160 g cake flour
  • 8 egg yolks
  • tsp vanilla extract
  • Meringue
  • 9 egg whites
  • 1 tsp vinegar
  • 90 g castor sugar
  • 25 g finely grated parmesan cheese
  • 6 slices orange cheddar cheese
  • 25 g finely grated parmesan cheese
  1. Mix together milk, cooking oil and salt in a bowl.
  2. Place the bowl over water bath and keep stirring until the mixture turns warm.
  3. Sieve cake flour into a bowl.
  4. Add flour to warm milk mixture and mix.
  5. Add egg yolks in batches and mix.
  6. Add vanilla extract and mix well.
  7. Beat egg whites until foamy.
  8. Add vinegar and castor sugar in batches and beat until firm peak.
  9. Transfer about ⅓ of the meringue to the egg yolk mixture and fold gently.
  10. Add finely grated parmesan cheese and fold in gently.
  11. Pour the mixture into the remaining meringue and mix gently with a whisk.
  12. Give the pan a few taps on a hard surface to release air bubbles.
  13. Line an 8 inch square pan with baking paper and pour in about half of the batter.
  14. Spread the batter in the pan evenly with a chopstick.
  15. Arrange slices of cheddar cheese to cover the batter but leave a small gap around the edges.
  16. Add the remaining batter and cover the cheese completely.
  17. Sprinkle finely grated parmesan cheese all over the top.
  18. Put the pan of batter into another slightly bigger pan.
  19. Place a tray of hot water at the bottom of an oven preheated to 160 C.
  20. Bake for 20 mins at 160 C and lower to 150C and bake for another 40 to 50 mins at the lowest rack of the oven.
  21. Test with a skewer and ensure that it comes out clean. Double check for doneness by pressing the surface of the cake gently with your finger or the back of a spoon. If it bounces back, the cake is fully cooked.
  22. Cut and serve while it is still hot from the oven. Cake could also be refrigerated. Thaw before serving.
Recipe Notes

Cover the cake with baking paper or a tray at the top rack of the oven, once the cake starts turning brown. This is to prevent the top of the cake from turning dark brown.

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