Here’s how to make gooey, cheesy, garlicky pull-apart bread, one step at a time! Addictively buttery and cheesy with each piece and bursting with fresh herb and garlic flavours!
Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 20 mins Ready in : 30 mins Serves : 6
- Japanese Vanilla Sponge Cake Group 1
- 45g Full cream milk
- 40g Melted unsalted butter or Sunflower oil
- 15g Castor sugar
- 50g Cake flour
- 40g Egg yolk
- 1 tsp Vanilla essence
- Group 2
- 90g Egg whites
- 35g Castor sugar
- 200g Dairy whipping cream
Japanese Vanilla Sponge Cake
Mix group 1 together.
Whipped group 2 until stiff peak and fold in together with group 1.
Spoon the batter into the silicon cavity until ¾ full.
Bake at 180°C, non-fan mode for 10 mins.
Whip dairy cream in a bowl until soft peaks form.
Add in icing sugar and whip until stiff peaks form.