Rich & Flavorful Yellow Cheese Pound Cake
Indulge in the Intense Cheese Aroma: Yellow Cheese Pound Cake Recipe
Bake a moist and intensely flavored Yellow Cheese Pound Cake using leftover cheese powder from your freezer. This recipe incorporates homemade cheese powder into the cake batter and commercial yellow cheese powder into the sweet glaze, creating a deep and rich cheese taste. Perfect to enjoy with coffee or tea, this Yellow Cheese Pound Cake offers a sophisticated dessert experience. Let’s bake!
Pound Cake Ingredients
- 100g unsalted butter, softened
- 60g granulated sugar
- 2 large eggs, at room temperature
- 20g yellow cheese powder
- 100g cake flour
- 2g baking powder
Yellow Cheese Glaze
- 55g white couverture chocolate
- 5g grapeseed oil
- 10g yellow cheese powder
- 55g white couverture chocolate
- 5g grapeseed oil
- 10g yellow cheese powder
Cooking Instructions
Step 1
In a bowl, cream the softened butter until smooth and fluffy. Gradually add the granulated sugar and continue whipping until the mixture is light in color and airy, resembling pale yellow ribbons. This creaming process incorporates air, which is crucial for a tender cake texture.
Step 2
Add the room-temperature eggs one at a time, beating well after each addition until fully incorporated. Ensure each egg is thoroughly mixed before adding the next to prevent the batter from separating. Using room-temperature ingredients, especially eggs, is vital for a stable emulsion.
Step 3
Add the yellow cheese powder to the butter-egg mixture. Using a hand mixer on a low speed, briefly mix until the cheese powder is evenly distributed throughout the batter. Be careful not to overmix at this stage.
Step 4
Sift the cake flour and baking powder directly into the batter. Gently fold them in using a spatula, using an under-and-over motion, until just combined and no dry streaks remain. Overmixing can develop gluten, resulting in a tough cake.
Step 5
Check the consistency of the finished pound cake batter. It should be smooth and pourable, with a consistency that allows it to flow gently from the spatula.
Step 6
Line a pound cake pan with parchment paper and pour the batter into it. Tap the pan gently on the counter a few times to release any large air bubbles and to help level the surface. Shape the sides of the batter slightly higher than the center to create a ‘boat’ shape. Then, using an oiled spatula, draw a line down the center of the batter, reaching the bottom of the pan. This score line encourages the cake to crack beautifully during baking.
Step 7
Bake in a preheated oven at 160°C (320°F) for 30-40 minutes, or until a skewer inserted into the center comes out clean and the cake springs back when lightly touched. For conventional ovens, you might need to bake at around 170°C (340°F). Once baked, let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Step 8
While the cake cools, prepare the glaze. Melt the white couverture chocolate in the microwave in 30-second intervals, stirring between each, until completely smooth. Transfer the melted chocolate to a bowl and stir in the grapeseed oil until well combined. The oil adds a glossy finish to the glaze.
Step 9
Sift the yellow cheese powder into the melted white chocolate mixture. Whisk thoroughly until smooth and no lumps remain. This step infuses the glaze with intense cheese flavor and color.
Step 10
Allow the glaze to cool to about 31-33°C (88-91°F). The ideal consistency is slightly thick but still pourable – it should flow slowly from your spatula. Avoid using the glaze while it’s too hot, as this can cause the chocolate to separate.
Step 11
Once the cake has completely cooled, carefully pour the prepared glaze over the top, allowing it to drip down the sides naturally. Let the glaze set at room temperature for at least 6 hours, or preferably overnight, until firm. Couverture chocolate takes time to set at room temperature. Once the glaze is fully set, store the cake in an airtight container at room temperature and enjoy!
