Cheese Chiffon Cake
This chiffon cake enriched with cream cheese offers a rich, fine texture while remaining as light and fluffy as a cloud.
Story
The warm aroma of cream cheese blends with the airy crumb of a classic chiffon, creating a cake that feels indulgent yet weightless. Baked until golden and cooled upside down, it slices neatly to reveal a moist, tender interior perfect for afternoon tea.
Ingredients
Cream cheese
100g
Milk
100g
Eggs
4
Lemon juice
a few drops
Fine sugar for egg yolks
30g
Low-gluten flour
85g
Fine sugar for egg whites
50g
Corn oil
35g
Salt
1 small pinch
Instructions
1
Step 1
Whisk cream cheese and milk over hot water until the cheese melts and there are no lumps
2
Step 2
Whisk cream cheese and milk over hot water until the cheese melts and there are no lumps
3
Step 3
Add 30g sugar, salt, and corn oil to egg yolks, and mix evenly with a hand whisk
4
Step 4
Add 30g sugar, salt, and corn oil to egg yolks, and mix evenly with a hand whisk
5
Step 5
Mix the egg yolk batter and cheese batter, and stir evenly
6
Step 6
Sift in low-gluten flour and mix evenly
7
Step 7
Sift in low-gluten flour and mix evenly
8
Step 8
Add a few drops of lemon juice to egg whites
9
Step 9
Add sugar in three batches and beat until stiff peaks form
10
Step 10
Take a spoonful of meringue and add it to the cheese batter, fold evenly with a spatula
11
Step 11
Pour into the remaining meringue and fold evenly
12
Step 12
Pour into the mold, 170 degrees, top and bottom heat, 45 minutes
13
Step 13
Pour into the mold, 170 degrees, top and bottom heat, 45 minutes
14
Step 14
Remove from oven and invert, unmold after cooling
15
Step 15
Remove from oven and invert, unmold after cooling
16
Step 16
Cut into pieces
