原食谱的主人：洪晓乐老师
食谱的份量可以做4个6寸圆蛋糕
材料：
(A)
115g 沙拉油
45g 蛋白
60g 全蛋
20g 蜂蜜
(B)
100g 低筋面粉
20g 玉米粉
1 tsp 泡打粉（发粉）
(C)
140g 蛋黄
(D)
340g 蛋白
120g 细砂糖
少许 塔塔粉
少许盐
4个 6寸(15 cm) 脱底圆模
做法：
第一阶段~
1- 将配方(A)拌均匀，加入(B)拌匀后再加入(C),拌匀，备用。
2- 将配方(D)打至全发即可。
3- 取1/3蛋白霜(做法2)加入到备用的蛋黄面糊中，用刮刀翻拌均匀。再倒回剩余的蛋白霜内，继续用刮刀翻拌均匀。
4- 倒入不铺纸，不涂油的模具后，在桌面上轻轻震出气泡。
5- 送入预热烤箱，以150⁰C，烘烤8~10分钟至蛋糕著色。再转去130⁰C，烘烤25~30分钟至熟。（烤箱的温度与时间只供参考）
6- 蛋糕出炉要重敲一下，倒扣待凉，裹上保鲜纸，与模具一起倒扣放入冰箱冷冻（结冰）一个晚上。
第二阶段~
7- 从冰箱拿出蛋糕，不用退冰，脱模后马上淋上表面淋酱（蛋糕底部向上）。
8- 以180⁰C烘烤6~8分钟。
9- 蛋糕烤好后没有食用，请放冷藏可保鲜4天。
表面淋酱的做法：
50g 牛油 + 23g 沙拉油 + 23g蜂蜜 + 80g芝士片 + 70g动物性鲜奶油—— 隔水煮至完全溶解均匀。
Ingredients:
(A)
115g corn oil
45g egg white
60g egg (whole egg)
20g honey
(B)
100g cake flour
20g corn flour
1 tsp baking powder
(C)
140g egg yolk
(D)
340g egg white
120g caster sugar
a pinch of cream of tartar
a pinch of salt
four 6-inch (15 cm) loose bottom round moulds
Method:
Stage 1~
1- Stir evenly ingredients (A). Fold in (B) until incorporate. Then add in (C), stir until just combine. Set aside.
2- Beat (D) until soft peak.
3- Fold gently 1/3 of meringue to the egg yolk batter. Then pour the mixture to the remain meringue, mix gently until well blended.
4- Spread batter into 4 ungreased 6-inch loose-bottom round moulds, tap the moulds on tabletop to burst air bubbles.
5- Bake at 150⁰C for about 8~10 minutes, then turn to 130⁰C for 25~30 minutes or until cooked. (The temperature and time is for your reference only)
6- Remove cakes from oven, give the cakes a heavy tap on tabletop, invert the cakes with mould until cool completely. Wrap with cling wrap，invert and frozen the cakes with mould for one night.
Stage 2~
7- Removed the cakes from oven, unmould and upside down the cakes. Don't have to wait for the ice dissolve, straight away pour the cheese sauce on surface of the cakes.
8- Bake with upper heat at 140⁰C for about 6~8 minutes.
9- If not served immediately, please chill the cakes for the freshness.
Cheese Sauce:
50g butter + 23g salad oil (corn oil) + 23g honey + 80g cheddar cheese slices + 70g UHT whipping cream —— Stirring all the ingredients over simmering water until the ingredients dissolve evenly.
