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Saturday, October 6, 2012

Cream Cheese Chiffon Cake

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.
 
Ingredients - Egg Yolk Mixture
50 gm cream cheese
20 gm butter 
  • melt over hot water pan and stir to mix well.  Set aside.
65 gm cake flour
2 tbsp castor sugar
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.
 
Ingredients for Egg White
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.

9 comments:

Phong Hong said...

Kimmy, I've tried this before and I agree it is really good. Your cake rise very high until over the rim of the pan :) Mine can't rise so high :(

Kimmy said...

Hi Phong Hong, lucky me, lol. The texture was also good - very spongy. The cake was finished very quickly with the young boys asking for more cos' they like the cheese flavour.

Mansi said...

Thanks Kimmy, for sharing this recipe for the bakefest event! it looks great!:)

WAHM said...

It lOoks so yummy, kimmy

Kimmy said...

Hi WAHM, it tastes yummy and the texture is lovely. Give it try instead of going for cheesecake...

ChiffonLover said...

Hi, saw this recipe and I decide to give it a try. Just wondering, you did not put baking powder as one of the ingredients. Would that be alright or should I put just 1/4 tsp of baking powder while sifting the cake?

Kimmy said...

Hi Chiffon Lover, I don't think it is necessary cos' the egg whites will lighten the cake.

gaik khor said...

Hi kimmy, i tried this cake today ,i find that the cream cheese is very hard to melt.(i want to make sure cos i never used cream befor,)The cake turn out good, thanks for the recipe.

Kimmy said...

Hi Gaik Khor, I had the same experience initially when I started melting cream cheese over hot boiling pan [double boil]. Takes some time to do it and also depends on the quality of the cream cheese but the cake is always good.

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