Cheddar Cheese Cotton Cake

Recipe adapted from Baking TaiTai's Yoga Cotton Cake


(A)
2 slices (42g) cheddar cheese
30g natural yogurt

(B)

55g oil
60g plain flour
15g rice flour
(C)

6 egg yolks (57g each, with shell)

1 whole egg
1/4 tsp salt
1/2 tbsp vanilla extract

(D)
5 egg whites
1/4 tsp cream of tartar
55g caster sugar

1. Line a 7" square pan.  Preheat oven to 150°C.
2. Place cheese and yogurt in a bowl over a pot of simmering water.  Stir until the cheese is melted. Remove from heat and set aside to cool.
3. In a small saucepan, heat oil over low fire until lines appeared.  Turn off fire and immediately add in sifted flours and mix well to combine.  Set aside.
4. In a mixing bowl, whisk egg yolks, whole egg and salt together.  Then whisk in melted cheese mixture and vanilla extract, followed by the cooked dough (in step 3).
5. In a clean mixing bowl, beat egg whites until frothy.  Add in cream of tartar and beat until soft peaks formed.  Gradually add in sugar and continue to beat until stiff peaks formed.
6. Add 1/3 of the meringue into the egg yolk mixture (in step 4) and mix well to combine. Then pour the mixture into the meringue and fold gently.
7. Pour the batter into the prepared pan and drop the pan onto the benchtop or use a chopstick to swirl around the batter to eliminate any large air bubbles.  
8. Steam bake the cake for 80 minutes or until golden brown. 

Note:  To steam bake, I place 3 small bowls of hot water on the oven floor to keep the air inside the oven moist.