Cream cheese chiffon cake

7 servings
15 min
37 min
Very Easy


Number of serving: 7


60 g milk

40 g cream cheese

25 g butter


65 g flour (sifted)


4 egg yolks


4 egg whites

90 g sugar

pinch of salt

1/8 tsp cream of tartar


  • 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.


Related video


Rate this recipe:

Related recipes


Related articles

The fastest cake in the world!The fastest cake in the world!

Daily Menu

Receive daily menu: