Keeping It Light: Featherly Cheese Cake

11 months ago

featherly cheese cake

Looking for a new baking project for this weekend? We show you how celebrated baker Penk Ching makes her sumptuous cheese cakes!



Recipe by Chef Penk Ching

Photographed by John Ocampo of Studio 100

Makes one 9×13” cake



2 cups Cake flour

¼ cup Cornstarch

1 cup Sugar

1 tsp Baking powder

1 tsp Salt

½ cup Cooking oil

7 Egg yolks

¾ cup Water

1 tsp Dayap rind

1 cup Finely grated cheese like quezo de bola or cheddar cheese

7 Egg whites

½ tsp Cream of tartar

½ cup Sugar



1 cup Butter

1 cup Sugar

¾ cup Evaporated milk

1 block Kesong puti, chopped (reserve some squares for topping)


  1. Sift into bowl flour, cornstarch, sugar, baking powder, and salt. Make a well in the center. Pour cooking oil, egg yolks, water, and rind in the center and blend thoroughly with wire wisk. Fold in grated cheese. Set aside.
  2. Beat egg whites and cream of tartar until frothy. Add ½ cup sugar and beat until stiff peaks form. Gradually fold egg yolk mixture into beaten egg whites.
  3. Pour into a rectangular cake pan then bake 325°F for 55 minutes, then increase to 350°F and bake until done, about 10 minutes. Set aside.
  4. Make the icing: Cream butter using a mixer with a paddle attachment. Gradually add sugar and beat after each addition (sugar should be dissolved).
  5. Pour in evaporated milk gradually and beat until smooth. Add chopped kesong puti. Put cake on a baking tray lined with aluminum foil. Spread cheese butter icing all around the cooled cake and top with more kesong puti squares.
  6. Preheat oven to broil. Put cake inside the oven and broil for about 3-5 minutes until icing melts and top becomes lightly golden. Remove from the oven and let cool. Refrigerate the cake to allow icing to set again.


Celebrate with more cakes!

Boston Cream Pie

Olive Oil Orange Cake

Rich Chocolate Mousse Cake

Add A Comment

Leave a reply

Your email address will not be published.