Taiwanese Gochabi sponge cake is getting quite famous around Malaysia and there's a branch just newly opened at Austin Heights Johor Bahru on the 7th of April. As info written, they are selling it for RM18 (original flavour) and RM23 (for cheese flavour), one slice in a box. Yes, I am daring to try it at home! I am using the direct baking method based on the recipe adapted from Edith @ Rumbling Tummy. Unlike the common sponge cake making, this Taiwanese sponge cake is using the cooked dough method by adding flour into warm milk & oil. Please read on to find out more.
110gm full cream milk
90gm corn oil
3/4 tspn salt
2 TB parmesan cheese powder
7 egg yolks
125gm all purpose flour
1-1/4 tspn baking powder
8 egg whites
1/4 tspn cream of tartar
110gm castor sugar
*6 slices cheddar cheese slices
1/2 cup parmesan cheese powder for topping
(1) sift together flour & baking powder and mix well.
(2) now, heat milk, oil and cheese powder for about 2 minutes or till mixture became just warm, not boiling.
(3) stir flour mixture into warm milk mixture till everything well blended, then add in egg yolk and continue beating till well cooperated. Set aside.
(4) next, in another mixing bowl beat egg white till foamy by adding in sugar & cream of tartar gradually, continue whisking till egg white became soft peak (meringue like).