I have baked this cream cheese chiffon cake several times but was disappointed that the cake shrinks quite a bit using the previous method where I whisk the melted cream cheese and butter with egg.
This time I used the method below and I'm quite happy with the result. The cake is spongy, soft and moist chiffon with nice cheesy taste.
50 gm cream cheese
20 gm butter
- melt over hot water pan and stir to mix well. Set aside.
2 tbsp castor sugar
1/4 tsp salt
4 large egg yolks
50 ml milk
1/4 tsp salt
4 large egg yolks
50 ml milk
- Place all the dry ingredients [sifted flour, salt and sugar] in the mixing bowl. Make a well in the centre. Pour in all the liquid ingredients [egg yolks, melted cheese and milk]. Beat together using a paddle hook on medium to high speed until well combined and mixture is smooth [takes about 5 minutes]. Set aside.
4 large egg white
1/4 tsp cream of tartar
3 tbsp caster sugar
- Whisk egg white in a clean mixing bowl till frothy, then add in cream of tartar. Continue beating for a second and add in caster sugar gradually. Continue beating all the time until soft to stiff peaks formed [Note - it is easier to fold in soft/stiff peak egg white mixture to egg yolk mixture].
- Fold in 1/3 the egg white mixture to egg yolk mixture till well combined. Then fold into the balance egg white mixture. Fold till mixtures are well combined.
- Pour into 7" chiffon pan and bake in preheated oven at 170 degrees C for 30-35 minutes on lower rack.
- Remove from oven and immediately invert pan to cool cake before removing from pan.
I'm sharing this post with BakeFest #12@fun and food cafe hosted by Mansi
and also linking to Vardhini's Page @ CooksJoy.
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