CHEDDAR SNOW BRUNCH CAKE

  

GRATED WHITE CHEEDAR!  ON CREAM CHEESE FROSTING!!  ON TOP OF EGGY SPONGE CAKES!!!

Hey, what’s up?  I’m in the middle of my France cross-country road-trip!  But to make you feel good as well, here’s a cheddar snow brunch cake!  It’s got double layers of sponge cake, loads of cream cheese frosting, and yes!, avalanche of grated cheddar snow!!!

Gotta go now.  See you on the other side!

Kitchenaid mini mixer in the house.

  

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CHEDDAR SNOW BRUNCH CAKE

Roughly adapted from Vivian Pang

Ingredients

    SPONGE CAKE: adapted from Natasha
  • 1/2 cup (122 grams) milk
  • 6 tbsp (85 grams) unsalted butter
  • 5 large eggs
  • 1 tsp orange zest
  • 1 1/4 cup (250 grams) granulated sugar
  • 1 tsp vanilla extract
  • 2 cups (240 grams) cake flour, or all-purpose flour
  • 2 tsp (10 grams) baking powder
  • 1/2 tsp (3 grams) salt
  • CREAM CHEESE FROSTING:
  • 9.7 oz (275 grams) cream cheese
  • 6 tbsp (85 grams) unsalted butter
  • 1/4 cup (75 grams) sweetened condensed milk
  • 3 tbsp (22 grams) powdered sugar
  • GRATED MILD WHITE CHEDDAR

Instructions

  1. Preheat the oven on 350 F/180 C. Add milk and unsalted butter in a cup or pot, then melt in the microwave or over the stove until the butter has melted. Set aside
  2. TO MAKE BATTER USING MELTED SUGAR: Place the eggs and orange zest in a stand-mixer bowl, then whip on low heat until beaten. Set aside. Use a wide pot (the bigger the surface area, the more even the sugar will melt) and add the granulated sugar plus 1 tbsp water (the water is not in the ingredient list), then set over medium heat. Gently and slowly swirl the pot when the sugar starts to melt (too much motion will result in crystallisation). Once the sugar has melted, turn the stand-mixer on medium high speed, then slowly drizzle the hot sugar into the eggs. Then turn the speed to high and whip for 10 min or more, until the eggs forms ribbons behind the whip. The volume should have almost tripled. Add the vanilla extract and mix until incorporated.
  3. TO MAKE BATTER USING DOUBLE BROILER: Bring a small pot of water to boil, then turn off the heat. Add the eggs, orange zest and sugar (no water) in a stand-mixer bowl and let it rest over the hot water. Whisk vigorously until the egg-mixture are very warm to the touch and all the sugar has melted. Return the bowl to the stand-mixer and mix on high speed for 10 min or more, until the eggs forms ribbons behind the whip. The volume should have almost tripled. Add the vanilla extract and mix until incorporated.
  4. FINISH/BAKE THE CAKE: SIFT the flour, baking powder and salt into a bowl (very important to sift). Fold the flour into the egg-mixture in 3 portions (don't whisk or you'll lose the air in the batter). Only adding the next when the previous addition has been evenly incorporated. Then slowly fold in the milk-mixture in 2 portions. Divide the batter into two buttered-and-floured, 8 1/2" cake pan. Bake in the oven for 25 to 30 min, until an inserted wooden skewer comes out clean. The original recipe says 35 min but the cakes were over-baked. I would check at 25 min. Let the cake cool down for 10 min, then transfer to a cooling rack to cool completely.
  5. MAKE CREAM CHEESE FROSTING: Start with cold cream cheese and butter. Whisk the cream cheese and butter in a stand-mixer over high heat until creamy. Add the sweetened condensed milk and powdered sugar, and whisk until even. Set aside in the fridge until needed.
  6. TO ASSEMBLE: Smear a generous amount of cream cheese frosting in between the two layers of cakes (if you want more pronounced saltiness, you can add grated mild white cheddar in the middle layer, too). Cover the top of the cake with more cream cheese frosting, then loads and loads of grated milk white cheddar.
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