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.