Butter Cheese Cake 牛油芝士蛋糕

• 250 g salted butter soft to touch
• 170 g caster sugar
• 150 g cream cheese room temperature
• 4 large eggs 70g each
• 1 tsp vanilla extract
• 210 g cake flour/plain flour
• 40 g corn flour (starch)
• 1 tsp baking powder
• 50 ml milk
• 4 tbsp parmesan cheese

Topping

• some grated cheddar cheese

• Beat butter and sugar till creamy at medium speed for about 2 minutes, then add cream cheese and continue beating for another 1 minute till pale white and smooth.
• Add 3 eggs, one at a time at low speed, make sure each one is completely mixed in before adding the next. Then sieve in 2 tablespoons of the flour and the 4th egg into the mixture, continue beat till combined.
• Sieve in the remaining flours in 2 portions and fold well with a rubber spatula (flour – 50ml milk + flour), followed by parmesan cheese, fold well again.
• Pour batter into a lined loaf pan (12 x 14 inch). Then grate some cheddar cheese on top and bake at preheated oven at 180 deg C for about 15 minutes, then add more grated cheddar cheese top and continue to bake for 30-35 minutes or skewer inserted comes out dry.