Put the butter, sugar, and salt in a bowl and mix with a hand mixer on medium speed for 1 minute.
Add the eggs and vanilla extract in 6–7 additions, mixing with the hand mixer on high speed. Each time you add more egg, be sure to scrape down the sides of the bowl cleanly with a spatula.
Add the sifted cake flour, baking powder, cheddar cheese powder, and grated parmesan and fold in gently with a spatula.
Add the warmed milk and mix.
Put the finished batter in a piping bag.
Fill the molds about 80% full and bake in an oven preheated to 155℃ for 23 minutes. Then remove from the molds and let cool on a cooling rack.
Put the powdered sugar, cheddar cheese powder, and milk in a small bowl and mix with a spatula.
The glaze is done when it flows slightly.
Brush the glaze over the cooled pound cakes and let it set.
Tips
They go well with a glass of plain milk, and even one is very filling.
Baking them in a silicone cube mold gives you mini sizes that are easy to share.
Wait until the glaze has fully set before wrapping the glazed pound cakes.
Stored airtight at room temperature for about a day, they become even moister. They keep at room temperature for up to 5 days.
Cheddar Cheese Pound Cake
Equipment: oven, mixing bowl, kitchen scale, sieve
Ingredients (8 pieces)
- unsalted butter 150g
- egg 140g
- cake flour 180g
- baking powder 6g
- cheddar cheese powder 75g
- parmesan cheese 35g, grated
- sugar 140g
- salt 2g
- milk 60g
- vanilla extract 3g
- powdered sugar 40g
- cheddar cheese powder 10g
- milk 20g
Instructions
1. Put the butter, sugar, and salt in a bowl and mix with a hand mixer on medium speed for 1 minute.
2. Add the eggs and vanilla extract in 6–7 additions, mixing with the hand mixer on high speed. Each time you add more egg, be sure to scrape down the sides of the bowl cleanly with a spatula.
3. Add the sifted cake flour, baking powder, cheddar cheese powder, and grated parmesan and fold in gently with a spatula.
4. Add the warmed milk and mix.
5. Put the finished batter in a piping bag.
6. Fill the molds about 80% full and bake in an oven preheated to 155℃ for 23 minutes. Then remove from the molds and let cool on a cooling rack.
7. Put the powdered sugar, cheddar cheese powder, and milk in a small bowl and mix with a spatula.
8. The glaze is done when it flows slightly.
9. Brush the glaze over the cooled pound cakes and let it set.
https://hong-recipe.pages.dev/en/recipes/cheddar-cheese-pound-cake/
Hong's Recipe