Cottage Cheese Chiffon Cake

Name: Cottage Cheese Chiffon Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 45 g cake flour; 1/4 tsp baking powder; 30 g cottage cheese (sieved); 40 g granulated sugar; 1 egg yolk; 2 egg white; 2 tbsp water; 1 tbsp salad oil; 150 ml whipping cream (for topping); 3 tbsp cottage cheese (for topping); 1 tbsp granulated sugar (for topping); to taste blueberry jam (for topping)

A mini chiffon cake made with cottage cheese, topped with whipped cream and blueberry jam.

40 min

Easy

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Ingredients

cake flour 45 g

baking powder 1/4 tsp

cottage cheese (sieved) 30 g

granulated sugar 40 g

egg yolk 1

egg white 2

water 2 tbsp

salad oil 1 tbsp

whipping cream (for topping) 150 ml

cottage cheese (for topping) 3 tbsp

granulated sugar (for topping) 1 tbsp

blueberry jam (for topping) to taste

Instructions

Step 1

Place the cottage cheese in a bowl and stir with a rubber spatula until smooth. Add half of the sugar and mix evenly with a whisk. Then gradually add the egg yolk, water, and salad oil in order, mixing well after each addition. Finally, sift in the cake flour and baking powder, and stir until the dry ingredients are completely incorporated.

Step 2

In a separate bowl, beat the egg whites until foamy, then add the remaining sugar in 2 batches and continue beating until stiff peaks form (meringue). Add 1/3 of the meringue to the batter and fold in evenly with a whisk, then add the remaining meringue in 2 batches, folding gently with a rubber spatula while being careful not to leave any white streaks.

Step 3

Pour the batter into a baking pan and bake in a preheated 170°C oven for 20–25 minutes. Then invert the pan onto a wire rack and let cool completely. To unmould, run a knife between the cake and the pan.

Step 4

Next, prepare the topping. Place the whipping cream, cottage cheese, and sugar in a bowl set over an ice bath, and whisk until fluffy. Spoon the mixture over the cooled cake and finish with the blueberry jam.