Materials
Corgi-shaped jiggly cake with molten cheese filling: recipe steps
Line a loaf pan with parchment paper, preheat the oven to 150 degrees Celsius, and bake for 20 minutes.
Separate the egg whites and yolks. The bowl for the egg whites must be free of oil and water.
Sift the cake flour first.
Heat corn oil over low heat to 70 degrees Celsius.
Pour the mixture into the sifted cake flour and mix well.
Add milk and mix well.
Finally, add the egg yolks and mix well. Set aside.
Add a few drops of lemon juice to the egg whites and beat until large bubbles form. Then add the sugar for the first time (mix the sugar and salt together; I used powdered sugar, which makes the meringue smoother. If you don't have powdered sugar, you can use caster sugar).
Add the sugar a second time when small bubbles appear, and continue beating.
When the mixture forms visible lines, add the sugar for the third time and continue beating.
When you hit it, there should be noticeable resistance; it should form a small hook shape.
Take one-third of the meringue and fold it into the egg yolk mixture until well combined.
After mixing well, pour it into the remaining meringue.
Pour half of the cake batter into the loaf pan, add the cheese slices, then pour the remaining cake batter into the loaf pan.
Smooth the surface, sprinkle with pork floss, and do not shake the container, otherwise the cheese slices will fall to the bottom.
Place a deep baking pan at the bottom of the oven, fill it with hot water, and then place a wire rack on top, as shown in the picture. Place the loaf pan on the wire rack. If your oven is not tall enough, wrap the loaf pan in aluminum foil and place it directly in the water.
Don't be like me, I shook the loaf pan twice and the cheese slid to the bottom! 😰
Super soft and delicate, melts in your mouth, and with a gentle pat, it bouncy!
