Cheese chiffon cake

Recipe for cheese chiffon cake

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
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

Cheese chiffon cake, recipe Rating: 4.5
Number of votes:98 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:

1. Preheat oven at 170 deg C. Prepare a 8 inch cake tin.

2. Cream together butter and cream cheese until light and fluffy.

3. Add egg yolk one at a time, beating well between each addition. Add milk and blend well.

4. Fold in the sifted cake flour and corn starch.

5. Beat egg whites until bubbly. Add in sugar and continue to beat until stiff peaks form.

6. 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.

7. Pour cake batter into the cake tin prepared earlier.

8. 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.

9. Leave to cool for a while before turning it on to wire rack.

NOTE:

1. 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.
2. Since cake tin is placed in a pan filled with water, spring-foam cake tin is not suitable for this recipe.
3. 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.