Cheddar Cheese Sponge Cake



Cheddar Cheese Sponge Cake

Adapted from here and here


6 slices of cheddar cheese
100g fresh milk
100g unsalted butter
6 egg yolks (large)
6 egg whites (large), cold from fridge
100g caster sugar
100g cake flour



1. Melt butter and cheddar cheese slices (tear into smaller pieces) in a double boiler using a hand whisk to stir until smooth, then add in milk and stir till combined. Set aside to cool slightly before use. Keep it warm, otherwise the mixture will harden.
2. Add in the yolks one at a time, whisking until combined.
3. Sift the cake flour into the egg yolk mixture and mix in until smooth.
4. In another mixing bowl, beat egg white till foamy. Gradually add in sugar and beat till firm peaks, almost to stiff.
5. Use a whisk, mix 1/3 of meringue with cheese mixture to lighten the batter. Continue with another 1/3 portion and repeat until complete. Switch to a spatula and gently scoop from bottom of bowl and fold up on to the batter until no streaks can be seen.
6. Pour the batter into a 7″ square pan (bottom lined and sides greased) and even out the surface by tapping gently on the worktop or jiggle the pan from side to side.
7. Bake the cake with a water bath (lowest rack)  at 160C for 70-80 minutes on lowest rack or till cooked.
8. Take it out and remove from cake pan immediately and cool completely on rack.





  1. KELLY NG said

    Hi Jeannie, this cake look amazing..1 quick question can we use this cake for making a birthday cake ? I mean to apply whipped cream frosting on it? Thanks in advanced.

    Kelly Ng


    • jeannietay said

      I don’t see why not…although you have to match the flavor of your frosting with cheddar.

      Liked by 1 person

  2. Natalie Duyen said

    Hi Jeannie..why did u prefer cold eggs than room temperature eggs in this recipe. Thx


    • jeannietay said

      No particular reason, just trying out but no difference at all.


  3. Eileen Long said

    I like your stamp on the cake. Can you please tell me where I can order a custom stamp like yours? Thanks.


  4. Joyce said

    Hi Jeannie, it was mention to use water bath method, can I know the water used is hot or cold water? Thanks


    • jeannietay said

      I used the remaining water that I used for double boiling to melt the cheese.


  5. I am intrigued to try this, looks delicious, thanks for sharing! X

    Liked by 1 person

  6. riki said

    hello miss jeannie, can i use wheat flour instead of cake flour for this recipe?


    • jeannietay said

      If wheat flour is all purpose flour or plain flour, then yes, you can.


  7. Catherine Goh said

    Hi Jeannie, just baked this cake using your recipe. Cake came out with cracked top but taste is good. Thanks for your lovely recipe, will bake again as my little nephew love it so much!

    Liked by 1 person

    • jeannietay said

      Glad you like it, cracked top is probably due to oven temperature and stiff meringue. Adjust accordingly.


      • Catherine Goh said

        Thanks and noted, si fu!


  8. Chichi said

    Hi Jeannie,
    Which part of heat you use for the oven? Bottom only, bottom with fan, or top and bottom at the same time?

    Liked by 1 person

  9. Jan said

    Hi Jeannie , I’m in love with this cake , the texture looks like the one they sell in breadtop it’s call Parmesan sponge cake … I’m so addicted to this cake when I search and was happy think this recipe could be the one !!
    I tried 2 times but didn’t turn out anything like yours … I’m still not giving up will keep trying until I get it looks like yours 😊

    Liked by 1 person

    • jeannietay said

      yes, practice make perfect! I am out of practice too!


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