Hi Guys, today we are making these classic “Fluffy Snow Cheese Cake”. Ultimately soft, moist and cheesy sponge cake that you cheese lover will surely love!

This cake bakes up so nice and beautifuly even on the top, making it perfect for layering.

A light, moist and fluffy vanilla sponge cake, lightly filled and frosted with fluffy vanilla buttercream on top.

Finished with a generous topping of shredded cheddar cheese.
The combination of soft cake, sweet vanilla buttercream and salty cheddar cheese are perfect match in every bite.

And if you are a true cheese lover, feel free to add shredded cheedar cheese in the middle of the filling if you want.

Look how soft and pillowy the crumb is. They are amazingly fluffy and stay moist even if you keep them in the fridge for a few days.

This cake is perfect little snack to go with your afternoon tea or after dinner time with coffee or tea. You will literally could not stop eating it!

There’s something about milky and creamy cheese that really gives depth of flavor of the cake.
If you not exactly a sweet tooth, these Snow Cheese Cake might be just right for you!

SNOW CHEESE CAKE
Yield: One 8-inch bundt pan 
Active time: 1/2 hour
Total time: 1 1/2 hour

INGREDIENTS
Sponge Cake :

• 150 grams Egg Whites
• 1 1/2 teaspoons Lemon Juice
• 150 grams Granulated Sugar
• 90 grams Egg Yolks
• 135 grams Cake Flour
• 20 grams Corn Flour
• 1/4 teaspoon Salt
• 40 grams Milk
• 25 grams Vegetable Oil
• 1 teaspoon Vanilla Extract

Vanilla Buttercream:

• 140 grams Shortening
• 35 grams Salted Butter
• 35 grams Condensed Milk
• 1 teaspoon Vanilla Extract

Grated Cheedar Cheese

INSTRUCTIONS
Sponge Cake

1. Preheat the oven to 150° C, grease the pan (I am using my bakery pan grease https://www.youtube.com/watch?v=ilWe6_4ZDuI or  you can brush it with some butter and sprinkle flour to grease them).
   One important tips, if you are using bundt pan, just make sure that you coat all of it’s nooks and crannies or else the cake will stuck inside the pan.
2. For the wet ingredients;
   In a medium bowl  combine the milk, vegetable oil and vanilla extract. Mix that all through, set aside.
3. For the batter;
   – In a large bowl, pour in the egg whites, whip at low speed until foamy, then add the lemon juice and continue mixing it (by adding small amounts of lemon juice helps to stabilize the egg whites, help prevent overbeating and allows the beaten whites to reach their full volume and stiffness).
   – When the mixture start become white, add the sugar gradually, continue beating until it reach a stiff peak (they will look shiny and the tips can stand straight up).
   – Add in the egg yolks, mix slowly until just combine.
   – Sift all the dry ingredients into a bowl in 3 batches. Mix after each addition, stirring just top part of egg mixture
4. Take about 3 tablespoon of the eggs mixture and mix them to the wet ingredients.
   Then gently pour it back to the egg mixture.
   Scrape down and fold with spatula until well combined (this technique is used to make sure that the batter is well combined and there’s no liquid left at the bottom of the batter).
5. Pour the batter slowly to the pan. Pour it from above 15 cm height to help get rid of air bubbles and then shake and tap the pan against worktop for 2-3 times. 
6. Bake this off at 150° C for 40 minutes, then increase the heat to 170° C and continue baking for another 5-10 minutes.
7. Take it off from the heat.
   Tap the pan immediately about 2-3 times against worktop so the cake won’t shrink too much.
   Put the greaseproof paper and cooling rack on top, flip the pan and let it sit for about 10-15 minutes.
8. After 15 minutes, remove the pan and let it cool completely.
   
   Vanilla Buttercream
   In a large bowl, combine the shortening, salted butter, condensed milk and vanilla extract.
   Mix it all through until it becomes pale white, light and fluffy.
   

ASSEMBLY

1. Using serrated knife, divide the cake horizontally into half (make sure the cake is perfectly flat all the way around).
2. Apply about half of the vanilla buttercream as a filling, spread evenly.
3. Place the other layer of the cake on top
4. Spread the rest buttercream over the cake
5. Coat the cake with a generous amount of shredded cheddar cheese.

*If you are a true cheese lover, feel free to add shredded cheedar cheese in the middle of the filling if you want. 

NOTES

1. This basic sponge cake recipe is perfect for many other delicious treats.
2. After the cake cooled completely, if you are not gonna assembly the cake immediately, wrap it with a cling wrap to prevent the cake dry.
3. They are amazingly fluffy and stay moist even if you keep them in the fridge (in an airtight container) for a few days.
4. To serve the cake from the fridge; let it the cake sit at the counter (in an airtight container) for about 20 minutes and enjoy.
5. You can keep them in the refrigerator (in an airtight container for 3-4 days.