Wednesday, September 17, 2014

Cream Cheese Chiffon Cake

Ingredients & Method

Mixture A - melt over hot water pan and stir to mix well.  Set aside.
50 gm cream cheese
20 gm butter 

Mixture B - mix well and make a well in the centre.
65 gm cake flour
2 tbsp castor sugar
1/4 tsp salt

Mixture C - pour into well of Mixture B and whisk till smooth.  Set aside.
4 large egg yolks
50 ml milk

Mixture D - In a very dry and clean bowl, whisk all till stiff peaks.  Set aside.
4 large egg white
1/4 tsp cream of tartar
3 tbsp caster sugar

  • Fold in 1/3 of Mixture D into the  till well combined.  Then fold into the balance egg white mixture.  Fold till mixtures are well combined.  
  • Pour into 7" chiffon pan and bake in preheated oven at 170 degrees C for 30-35 minutes on lower rack.
  • Remove from oven and immediately invert pan to cool cake before removing from pan.

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