Tuesday, August 18, 2009

Cheese Chiffon Cake

Attempt this recipe from the book 戚风蛋糕零失败 couple of weeks back, the side of the cake shrunk while cooling down so I thought fault was at the oil I used, so last week tried again with japanese salad oil as its lighter compare to other type of oil besides butter, but the side of the cake still shrunk and the cake looks like mushroom...
The cake taste more like japanese cheese cake than chiffon cake as its more wet and dense..


A: 150g cream cheese
5 egg yolks
50g castor sugar
B: 30cc lemon juice (2tbsp)
Lemon zest of 1 lemon
50g yogurt
80cc salad oil (1/3 cup)
C. 6 egg white
80g castor sugar
1/8 tsp cream of tartar
D: 105g cake flour } sift twice
3g baking powder }


1. Place cream cheese at room temperature till it turn soft. Place in in mixing bowl, stir with
whisk till smooth paste.

2. Add in egg yolk one at a time, mix well on each addition.

3. Add sugar in A and mix till well combined, smooth and pale yellow colour.

4. Place B over hot water till its warm. Add B into cheese mixture.

5. Add in D & mix till well combined.

6. In another bowl, beat C till stiff peak.

7. Scope 1/3 potion of egg white into cheese mixture, mix lightly till combined. Pour cheese
mixture into remaining egg white, mix lightly till well combined.

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