Cream cheese chiffon cake

Ingredients

A:

• 60 g milk
• 40 g cream cheese
• 25 g butter

B:

• 65 g flour (sifted)

C:

• 4 egg yolks

D:

• 4 egg whites
• 90 g sugar
• pinch of salt
• 1/8 tsp cream of tartar

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Preparation

• Preheat oven 170?C. Cook (A) over double-boiler until well blended and thickens. Remove from double-boiler and let it cool down.
• Add (C) into cooled down cheese mixture and mix until well combined. Fold in (B) and mix until smooth.
• Beat egg whites until frothy, add cream of tartar and beat till soft peaks. Add salt and sugar and beat till stiff peaks.
• Fold 1/2 of the egg whites into cheese mixture, gently with a rubber spatula until just blended.
• Pour cheese mixture (step 6) into the rest of egg whites, fold it gently with rubber spatula until blended.
• Put batter into a 9-inch chiffon cake pan, bang the pan on a hard surface to release the bubbles and bake for 35 - 40 minutes.
• When the cake is cooked, invert the cake to cool. Remove the cake from the cake pan when it is completely cool.