Sunday, July 26, 2009

Cheese Chiffon Cake

Trying to utilise the cream cheese i had at home. Therefore lots of baking at home today (it's Sunday)

I wasn't too pleased with this bake due to the following reasons :-
1) I could have used a smaller pan of 17cm rather than 21cm
2) The pan size affect the texture of the chiffon, as it didn't raise that nicely
3) I find the cake a bit too sweet (should i bake again really need to reduce the sugar to 50g)
The recipe adapted from Alex Goh's "Fantastic Cheesecakes".

60g milk
40g cream cheese
25g butter

65g flour (sifted)

4 egg yolks

4 egg whites
90g sugar
pinch of salt
1/8 tsp cream of tartar

1. Preheat oven 170˚C.
2. Cook (A) over double-boiler until well blended and thickens. Remove from double-boiler and let it cool down.
3. Add (C) into cooled down cheese mixture and mix until well combined.
4. Fold in (B) and mix until smooth.
5. Beat egg whites until frothy, add 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, bang the pan on a hard surface to release the bubbles and bake for 35 - 40 minutes.
9. When the cake is cooked, invert the cake to cool. Remove the cake from the cake pan when it is completely cool

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