Chiffon Cheesecake

Have not make chiffon cake cake for a while, once in a while have to do chiffon cake as a form of practise. Have did this cake before, but somehow this round the texture doesn't taste or look like chiffon cake but more like sponge cake...hehe...at least...it was very well recieved by all. Recipe from Alex Goh's cheesecake book.

Ingredients:
A)
60g milk
40g cream cheese
25g butter

B)
65g flour – sifted

C)
4 egg yolks

D)
4 egg whites
100g sugar
pinch of salt
1/8 tsp cream of tartar

Method:
1) Cook (A) over double boiler until well blended and it thickens.

2) Remove it form double boiler. Add (B) and mix until smooth.

3) Add (C) and mix until well combined.

4) Whip the egg whites in (D) until foamy. Add in the rest of the (D) ingredients. Whip until stiff. Add it into the cheese mixture from step (3). Fold in by hand until well incorporated.

5) Pour it into 9” chiffon pan. Do not grease the pan. Bake at 175°C for 35-40min. Remove it from the oven. Invert the pan and let it cool upside down.