Petitchef

Cream cheese chiffon cake

Other
7 servings
15 min
37 min
Very Easy

Ingredients

Number of serving: 7

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

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.





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