Cream cheese chiffon cake
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Ingredients
7
A:
B:
C:
D:
Estimated cost: 1.92Euros€ (0.27€/serving)
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Preparation
Preparation15 min
Cook time37 min
- 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.
Nutrition
for 1 serving / for 100 g
Calories: 211Kcal
- Carbo: 20.3g
- Total fat: 10.3g
- Saturated fat: 4.4g
- Proteins: 8.7g
- Fibers: 0.4g
- Sugar: 14g
- ProPoints: 6
- SmartPoints: 8
Nutritional information for 1 serving (98g)
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