Cheddar cheese cake

By rahel blogspot

Cheddar Cheese Cake
Sumber:Fabulous Cake Business (by Alex Goh)

Ingredients
Cake:
A.3 nos egg
    150g sugar
B.1/2 tsp Vanilla
C.150g Plain Flour----yg ni I guna super-fine flour
    3/4 tsp Baking Powder
D.150g Melted butter
E.50g Shredded Cheddar Cheese

Topping:
250g butter cream
150g shredded cheddar cheese
some cinnamon powder---yg ni sy tak letak pun

Method:
1.Whip A with wire whisk at medium speed until ligh and fluffy.Add B and mix well.
2.Fold in sifted C and mix with rubber spatula  until well blended.
3.Add D and mix until well combined.Add E and mix until well incorporated.
4.Line the 3 x 1.25-inch cupcake mould with paper cup.Deposit the batter onto the moulds.
   Makes 16 pieces.(saya bakar dalam Loyang 8'')
5.Bake at 180'C in the middle rack of the oven for 20-25 minutes.(saya bakar 40 minit )
   Remove the cakes from the moulds immediately when baked and side to cool.
6.Spread some butter cream on top of the cupcake and put the shredded cheddar cheese on top.
   Sprinkle some cinnamon powder over the cheddar cheese.

*Rahel potong kek kepada 3 bahagian,kemudian lepa tiap lapisan dengan cream and last
  skali tabor parutan cheddar cheese di atas kek.

BUTTER CREAM:
350g butter
150g cream shortening
160g Icing sugar
1 tsp Vanilla

Method:
1.Beat butter with flat beater at medium speed until smooth.Add cream shortening and beat until
   well blended.Add Icing sugar and beat until well combined.Stop to scrap the sides and botton
   of bowl frequently.
2.Change the flat beater and use wire whisk and whip until light and fluffy.Stop to scrap the
   sides and botton of bowl frequently.

Remarks:
a.Cream shortening helps to stabilize the butter cream and give a higher volume.
b.If can't obtain cream shortening,you can use shortening instead but the butter cream will not
   give you volume that cream shortening does.
c.Butter cream can be made by using all butter without cream shortening but it has to be
   prepared in a cold environment (air-conditioned) because the hot weather will cause the
   butter cream to become soft easily and unstable.
d.Butter cream can be flavoured and cloured as desired.