Cheddar Cheese Cake

Last week, my colleague and I were discussing making pineapple tarts. I shared with him that many home bakers swear by SCS butter (or Lurpak or Golden Churn) for making their pineapple tart crusts. However, being a thrifty person, he bought the Fairprice brand of butter when there was a promotion for "Buy 3 Get 1" free! I emphasized to him that he must truly get SCS butter for his pineapple tarts. Otherwise, he will be doing disjustice to the tarts! I also casually added that he can give me the Fairprice butter for me to bake butter cake for him.

And true enough, he bought the butters to office for me as he really went to buy SCS butters for his pineapple tarts! What an obedient colleague! He brought the pineapple tarts that he made to share with us. It was rather good considering his time making it (after many years).

With the butter that he brought for me, I decided to bake a simple butter cake to share with my colleagues. Found a simple Cheddar Cheese Cake from Alex's "Creative Making of Cakes". I brought it to office and the comments were pretty good!

Recipe for Cheddar Cheese Cake.

Ingredients:
250g Butter
170g Sugar
4 Eggs, lightly beaten
85g Cheddar Cheese
1 tsp Vanilla extract
100ml Milk
280g Plain Flour (I used unprocessed wheat flour)
1 tsp Baking Powder

Method:
1. Cream butter and sugar till light and fluffy.
2. Add eggs one at a time and mix till incorporated.
3. Add cheddar cheese and mix till well combined.
4. Add vanilla extract and mix well.
5. Sift flour and baking powder together.
6. Add 1/3 of the flour into the mixture, followed by milk. Alternate flour and milk and end with flour. Mix till incorporated.
7. Pour into a loaf pan and sprinkle some cheddar cheese on top.
8. Bake at 180C (160C fan oven) for 55mins.

Over the weekend, I also baked some pineapple tarts, and crimp them like roses. Elyn from e's joie has shared very good instructions on how to crimp them, and also her experience on the ingredients used. Visit her site to find out more.