Cream cheese chiffon cake by Madeline Yeo
Cream Cheese Chiffon cake
Recipe : 17cm tin
Recipe : 17cm tin
(A)
60g Fresh Milk
40g Cream Cheese
25g Salted Butter
60g Fresh Milk
40g Cream Cheese
25g Salted Butter
(B)
65g Cake Flour
65g Cake Flour
(C)
4 Egg Yolks
4 Egg Yolks
(D)
4 Egg Whites
75g Sugar
4 Egg Whites
75g Sugar
- Cook (A) over double-boiler until well blended & thicken.
- Remove fr double-boiler. Add (B) & mix until smooth.
- Add (C) one at a ttiimee & mix until well combined.
- Beat Egg Whites until frothy & add in Sugar gradually until stiff peak.
- Fold in the Egg whites into the earlier cream batter.
- Pour into pan & tap on table top a few times to release air bubbles.
- Bake in preheated oven at 175C for 35-40mins.. (I use 150C for 45mins).
- Remove fr double-boiler. Add (B) & mix until smooth.
- Add (C) one at a ttiimee & mix until well combined.
- Beat Egg Whites until frothy & add in Sugar gradually until stiff peak.
- Fold in the Egg whites into the earlier cream batter.
- Pour into pan & tap on table top a few times to release air bubbles.
- Bake in preheated oven at 175C for 35-40mins.. (I use 150C for 45mins).
*Original recipe use 21cm tin but i use 17cm.
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