Cream Cheese Chiffon Cake
A light and fluffy cheese-flavored chiffon cake made with cream cheese.
Ingredients
egg yolks
300g
salad oil
200g
hot water
150g
cream cheese F (stirred into cream consistency)
230g
egg whites
750g
fine granulated sugar
300g
cake flour
375g
powdered sugar (for dusting the surface as decoration)
to taste
Instructions
1
Mix egg yolk batter
Place egg yolks in a mixing bowl and warm to body temperature, then beat with an electric mixer on high speed until pale and thickened. Add salad oil and hot water, mix until uniform, take out a small portion into a separate container and mix thoroughly with cream cheese that has been stirred into a cream consistency.
2
Make meringue
The day before preparing the meringue, add fine granulated sugar to the egg whites and stir to combine. The next day, beat with a high-speed electric mixer until frothy, to the point where the tips of the peaks curve slightly horizontally.
3
Combine batter
Pour the egg yolk batter all at once into the meringue, fold gently to avoid deflating air bubbles. Then add cake flour and mix until uniform.
4
Bake
Pour the batter into a mold, bake in a 160°C oven for about 50 minutes. Invert the mold to cool, remove the mold, and dust with powdered sugar.
