Feathery Cheese Cake

Light and airy, this cheese cake is an enjoyable treat. For faster baking, use smaller tube pans or divide the mixture into 3 round pans and assemble into a cake with the butter cheese icing in between.

For the cake:

• 2 cups cake flour
• 1/4 cup cornstarch 
• 1 1/2 cups sugar 
• 1 teaspoon baking powder 
• 1 teaspoon salt 
• 1/2 cup cooking oil 
• 7 eggs, separated 
• 3/4 cup water
• 1 teaspoon native lime (dayap) rind 
• 1 cup grated cheese 
• 1/2 teaspoon crea

For the butter-cheese icing

• 1 cup butter
• 3/4 cup sugar
• 3/4 cup evaporated milk
• 3/4 cup grated cheese

Procedure

1. Grease and flour a 10-inch tube pan. Pre-heat oven to 325°F.
2. Sift together flour, cornstarch, 1 cup sugar, baking powder, and salt. Place in a mixing bowl and make a well in the center. Pour in cooking oil, egg yolks, water, and rind. Blend thoroughly with a wire whisk. Fold in grated cheese. Set aside.
3. Beat egg whites with cream of tartar until frothy. Gradually add remaining 1/2 cup sugar and beat until stiff peaks form.
4. Gradually fold in egg yolk mixture into the beaten egg whites. Pour into prepared tube pan and bake at 325°F for 55 minutes. Raise temperature to 350°F and continue baking for 10 more minutes.
5. Cool cake and cover with damp cloth.
6. Make the icing: Cream butter until light and fluffy. Gradually add sugar, beating well after each addition. Pour milk in a stream and beat until icing is smooth. Fold in half of the grated cheese
7. Spread icing all over the cake. Sprinkle remaining grated cheese over the icing broil in oven for 3 to 5 minutes until icing slightly melts and cheese turns golden brown.