Cheese chiffon cake
Recipe for cheese chiffon cake
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Recipe intro
Cheese chiffon cake is a delightful and light dessert that combines the rich flavors of cheese with the airy texture of chiffon cake. This recipe is perfect for those who enjoy a hint of savory in their sweet treats. With its fluffy and moist crumb, this cake is sure to please any cheese lover's palate. The recipe (60212) promises to deliver a delectable dessert that can be enjoyed on its own or paired with a cup of tea or coffee.Keywords: cheese, chiffon cake, dessert, savory, fluffy.
Cheese chiffon cake details
INGREDIENTS:90g cream cheese
30g butter
3 nos. eggs, separated
50ml milk
1 tbsp cake flour, sifted
1 tbsp corn starch, sifted with cake flour
50g castor sugar
METHOD:
- Preheat oven at 170 deg C. Prepare a 8 inch cake tin.
- Cream together butter and cream cheese until light and fluffy.
- Add egg yolk one at a time, beating well between each addition. Add milk and blend well.
- Fold in the sifted cake flour and corn starch.
- Beat egg whites until bubbly. Add in sugar and continue to beat until stiff peaks form.
- Take 1/3 of the egg whites and fold into the egg yolk mixture. Pour this mixture to the remaining 2/3 of the egg whites. Fold well.
- Pour cake batter into the cake tin prepared earlier.
- Fill a deep rectangular pan with hot water. Put the cake tin into the pan. Bake in the preheated oven for 40-45 minutes until the cake is springy to touch.
- Leave to cool for a while before turning it on to wire rack.
NOTE:
- Make sure all the ingredients are at room temperature. If the butter and eggs are not at room temperature, cake batter may separate during mixing.
- Since cake tin is placed in a pan filled with water, spring-foam cake tin is not suitable for this recipe.
- This is a low cheese content chiffon cake. For those who like cheese but are worry of the cheese calorie content, this is a good recipe to try on.
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