Taiwanese Cheese Cake / Gochabi Cheese Sponge Cake 台湾古早味芝士蛋糕

Soft. Spongy. Tender. A little sweet, salty and cheesy... I felt a zing instantly when I had my first bite of this Taiwanese cheese sponge cake. It was so surprisingly delicious!!!

Not surprisingly, it wasn't just me that had the zing... My son and husband had the same zing when they ate this cake.

"I must bring this interesting cake for my colleagues to try." said my husband while experiencing with the zing zing feeling but the cake was so good that we had only three leftover slices to spare.

I bet that my husband's colleagues must have felt the same zing when they had the cake because I was told that one of them want to buy the cake from me!!! LOL!

Days later, I happened to be at my husband's workplace. When his boss saw me, he came to me immediately and asked...

"What is the delicious THING that you gave us?"

"It's Taiwanese cheese sponge cake. It is one of trendy cakes to bake at the Asian social media. It is basically a sponge cake sandwiched with a layer of plastic cheese! That's it! It is really plain and simple." I replied. Plastic cheese??? We always say that the Kraft individually packed singles cheese slices are plastic cheese because they really look and feel like plastic! LOL!

"Oh! It is simple yet so yummy. I will ask my daughter to bake the cake for me."

"This cake is actually quite tricky to bake but no worries! I will give you the recipe."

Hey Nick! This recipe is for you...

Taiwanese Gochabi Cheese Sponge Cake 台湾古早味芝士蛋糕

Fluffy Soft Milk and Egg Enriched Sandwich Bread - Recipe Two

I like to help but sometimes, I just can't!

Whenever I published a recipe at my blog, I always get questions asking if...

Can I substitute this ingredient with another ingredient?
Where can I buy the ingredients, tools and equipment that you are using?
Can I use this recipe to bake with something else but not oven?
Can I bake the bread using breadmaker but not the oven?
Can you calculate the amount of ingredients that I need to use if I want to bake something less or more?

Look! *sign* I've tried my very best to explain all that I know whenever I publish a recipe and I hope that you will read my posts thoroughly and try my recipes accordingly.

No doubt, there will be questions but they are mostly questions like the ones above... And, these are my typical answers.

Can I substitute this ingredient with another ingredient?

If I have tried any substitution with the recipe, I will mention in the recipe accordingly. If I don't, I can't guarantee that the proposed substitution will work because the honest me prefer any substitutions to be truly tested and tasted before I will say YES that it will work.

Nevertheless, please go ahead and try anything that you want! And, it will be nice if you can let me know if your proposed substitution has worked well or not.

Can I use this white bread recipe to bake 100% or 50% wholemeal bread?

Yes, you can but the texture of the wholemeal bread won't be obviously the same or nearly as good as the all-white breads. Due to my personal reasons, I'm sorry that I won't simply transform white bread recipes into wholemeal ones. As a matter of fact, I'm currently encouraging my fussy son to like wholemeal breads and food. Thus, I'm in the process of searching for soft "undetectable" wholemeal bread recipes and I hope that you will understand that this process will take some time.

Can I bake this bread recipe using breadmaker but not the oven?

I get this question SO MANY TIMES whenever I publish a bread recipe and I'm so sorry to say that I DON'T KNOW!!! Different breadmaker have different settings and capacity and I won't know your breadmaker and won't know what to do with it. Some readers try to tell me their breadmaker brand and model but seriously!!! I'm sure that you can check the user manual and optimise the bake yourself.

Sometimes, baking needs trial and error... You just have try and see if it works!

So you might ask... What is my purpose of listing these FAQ? Am I frustrated, whinging or something? No! No! No! No! No! Please don't get me wrong. I'm happy to help but prefer to deal with these questions more efficiently! FYI, all of the above FAQ and my answers are at here for quick future references.

Part of the reasons why I like to mention these questions is because I like to strongly emphasis the effect of the frequently asked question one!

If you have decided to ask me if you can substitute this ingredient with another ingredient, I'm 100% sure that you have decided to do it. If I said NO, will you still do it? YES that some substitutions work but some don't. For example, this milk and egg enriched sandwich bread recipe Two is very slightly different from the recipe one that I have published at here and the texture of these breads are fluffy soft rather than spongy soft. I will explain more as you scroll further...

Proudly presenting this awesome Soft Milk and Egg Enriched Sandwich Bread Recipe Two
These soft breads are yummy because they are so fluffy soft!

Cream Scones (Anneka Manning)

It was the end of a typical school day as the kids were streaming out from their classes...

"Hi Sweetie!"

"Mum, we baked scones at school today."

"Sounds fun!"

"It was just ok because the scones are so hard and taste like biscuits!"

"Oh! Maybe you are too fussy."

Then, our scone conversation deviated to something else... and deviated back again!

"Can you bake me scones that taste like real scones? said my son with a scones-craving expression.

"What do you mean?" I asked.

"You know. Scones that are like the TWG ones but without the fruits. Not fluffy and cake-like Miss Marple's ones because those are not real scones!"

I have baked good scones at here and here and here before and know that my son is specifically after the classic Margaret Fulton's buttermilk scones at here and also THESE cream scones...

Cream Scones
Another must-try classic recipe if you like scones!

Spongy Soft Milk and Egg Enriched Sandwich Bread - Recipe One

As a mum, we care a lot for our children. And sometimes, the over-concerning me tends to worry too much... Do you? Or Is your mum worrying too much for you? Well, I guess all mums are the same... we love our children too much.

From time to time, I wonder if my son is eating enough nutrition from the sandwiches that I packed in his school lunch box. Due to my concern, I often like to incorporate eggs and milk to boost the nutritional contents of our daily sandwich loaves and this very spongy soft enriched sandwich bread is one of the best sandwich bread recipes that I would strongly recommend...

Spongy Soft Milk and Egg Enriched Sandwich Bread