Sunday, September 27, 2009

Chiffon Cheese Cake

I just wanted something easy to bake as I needed to clear the leftover cream cheese in my fridge. I saw many positive comments from people who adopted Alex Goh's recipe, I decided to give it a try. For someone who likes simple and not cheesy cake, this Chiffon Cheese Cake recipe will be ideal. The texture of the cake is moist and fluffy , it'll be a good afternoon tea dessert.

A: 60g milk, 40g cream cheese and 25g butter
B: 65g flour (sifted)
C: 4 egg yolks
D: 4 egg whites, 100g sugar , pinch of salt and 1/8 tsp cream of tartar

1. Preheat oven 175˚C.
2. Cook (A) over double-boiler until well blended and thickens. Remove from double-boiler and let it cool down.
3. Add (B) and mix until smooth.
4. Add (C) into cooled down cheese mixture and mix until well combined.
5. Whip the egg whites in (D) until foamy, add in cream of tartar and beat till soft peaks. Add salt and sugar and beat till stiff peaks.
6. Fold 1/2 of the egg whites into cheese mixture, gently with a rubber spatula until just blended.
7. Pour cheese mixture (step 6) into the rest of egg whites, fold it gently with rubber spatula until blended.
8. Put batter into a 9-inch chiffon cake pan. Do not grease the pan. Bake at 175*C for 35 - 40 minutes.
9. Remove the cake oven. Invert the pan and let it cool down completely.

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