Japanese Cotton Cheese Cake

Hello!

I first made a Japanese Cotton Cheese Cake 3 months ago when I was craving one. What really happened was that I accidentally clicked on this awesome recipe on Facebook and decided to give it a try. Ever since then, my family requested another batch of Japanese Cotton Cake. Oh! And no worries 'cause as usual, it's super duper easy to make and it tastes great! ☺

WHAT YOU NEED:

• 7 pieces of cheddar cheese
• 4 eggs (separate the egg white and yolk)
• 75 g of butter
• 75 g of self-raising flour/superfine flour
• 150 g sugar
• 200 g evaporated milk/fresh milk
• 1/2 teaspoon cream of tartar
• 1 teaspoon of vanilla essence

DIRECTIONS:

1. Pre-heat the oven to 120°C.
2. Add in the milk and shredded cheese in a pot on heated stove. Let it melt and once it does, in with the butter and turn off the stove. 
3. Using an electric mixer, beat the egg white along with the sugar + cream of tartar + vanilla essence until it becomes meringue. 
4. In another bowl, whisk the yolk and filter it using a strainer into the cheddar cheese mixture. Mix well.
5. Mix the cheddar cheese mixture with the meringue made earlier. Once it is well mixed, add in the flour and mix until combined.
6. Grease and flour baking pan. Heat oven to 160°C. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely.

Your welcome!