I had two wedges of The Laughing Cow original creamy swiss cheese left in our refrigerator. Giving in to temptation, I decided to break up the cheese into small pieces and add it to my cake batter.
I have to say, though, that the cake was yummy. I thought that it may turn out savoury but the cheese blended well with the sweetness of the cake and the combination was a good one. Do give this recipe a try.
The cake remained moist even after a few days.
INGREDIENTS
180g self-raising flour
2 tbsp Hersheys cocoa powder
250g butter (softened)
110g castor sugar
4 eggs
1 tsp vanilla essence
2 wedges of The Laughing Cow original creamy swiss cheese (broken up into small pieces)
METHOD1. Preheat the oven to 180 degrees celsius.
2. Grease and flour a chiffon cake pan. Set aside.
3. Sift the self-raising flour and cocoa powder in a bowl. Set aside.
4. Cream the butter and sugar in a mixing bowl using an electric mixer until light and fluffy.
5. Add the eggs, one at a time, mixing well with each addition.
6. Add the vanilla essence and cheese and mix well.
7. Fold in the flour mixture using a wooden spatula and stir until blended.
8. Pour the batter into the prepared cake pan.
9. Bake for 45 minutes or until a skewer inserted near the middle of the cake comes out clean.
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