Sunday, March 31, 2013

Lemon Cheese Chiffon Cake

Happy Easter!
Thanks god for the long weekend!  I had more time for baking and therefore, I decided to explore a new recipe.   

I was glad that this cake turned out very refreshing, I brought to my mum's place last night and everyone liked it. It's a good recipe and will keep!   I am too tired tonight, I will post the recipe when I have the time.  Stay tunned!
Last but not least (hope it's not too late), Happy Easter to everyone!

Lemon Cheese Chiffon Cake Recipe (posted on Apr 14)

-  60g butter
-  125g cream cheese (room temperature)
-  80g caster sugar

-  5 egg yolks
-  40g cake flour + 40g top flour (sifted)
-  100g fresh milk, mixed with 4 tbsp corn flour
-  3tsp vanilla essence
-  1tbsp lemon juice
-  1 tsp lemon zest (abt 1 lemon)

-  6 egg whites
-  80g caster sugar
-  pinch of cream of tartar

  1. Preheat oven to 170*C.  Prepare 23 cm tube pan.
  2. Beat butter, cream cheese and sugar at medium speed for 2 mins till smooth.
  3. Add in egg yolk one at a time, hand whisk well with each addition.  
  4. Add in flour, milk mixture, vanilla essence, lemon juice and zest, stir till smooth. Set aside.
  5. Use a cake mixer,  whisk the egg whites till frothy (abt 3-3.5 mins), gradually add in the sugar and cream of tartar, whisk till 80% peak form.
  6. Fold in 1/3 of the meringue into the egg yolk mixture until combined.
  7. Repeat the same, fold in the rest of the meringue lightly in 2 portions until well combined.
  8. Pour batter into a 23cm (9") tube pan .
  9. Bake in a preheated oven at 170*C for 15 mins and lower temperature to 160*C for another 35-40 mins. 
  10. Remove from oven, invert cake onto table till it cool down (at least 4 hrs).  Turn over if can't hold.  
  11. Remove cake from pan and serve.


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