Monday, August 20, 2012

Cheese Chiffon Cake - 芝士戚风蛋糕





Hi! I am back. I have been missing for a short break. Due to the hot weather, I just don't feel like doing any thing. 

Anyway, today I came out with a soft and light chiffon cake with slight hints of cheese. It was not very well done though as you can see the cake is full of air holes, but it did not affect the taste and the flavour of the cake at all. 

Recipe:

Ingredients:
A: 
90g fresh milk
60g unsalted butter (room temperature)
30g cream cheese  (room temperature)
10g parmesan cheese powder
30g castor sugar
1/4 teaspoon salt
100g low protein flour
80g egg yolk

B:
175g egg whites
60g castor sugar
10cc lemon juice ( I use 1/4 teaspoon cream of tartar)

Method:
1) Place fresh milk, unsalted butter, castor sugar, salt, cream cheese, parmesan cheese powder into a mixing bowl, melt them over a double boiler, mix well.
2) Fold in shifted flour into 1), mix well. Then add in egg yolk, mix till the mixture is incorporated.
3)  Beat egg white , sugar and lemon juice  till thick and peak form but not dry.
4)  Take 1/3 of mixture of 3) mix with egg yolk mixture, then pour into 2/3 egg white mixture. With a rubber spatula fold the mixture till well mixed.
5) Pour the batter into an 8" chiffon cake mould.  Bake  in preheated oven at 180 degree C for 25 -30 minutes or till cooked.
6) Remove from oven, invert the cake mould till the cake is cool. Remove the cake  from mould. Cut into pieces and serve.



Recipe is taken  from this book

8 comments:

  1. your chiffon is good enough for me, looks good.

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  2. What do you mean, it wasn't very well done? The texture looks right and most important it tasted good :)

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  3. Hi Jess, thank you for you compliment. Have a nice day.

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  4. Hi Phong Hong, Thank you for you kind compliment. I like this cheese chiffon cake because it is soft and light.Yes most important thing it really taste good.

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  5. Cheese is a good ingredient for making lovely chiffon cakes. It's spongy and I like the salty taste of it.

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  6. 这个口味的chiffon很不错的呢!赞~

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  7. Hi Veronica, your cheese chiffon look so cottony soft. Texture look good, the air holes is only a small matter. Important it's the taste.

    ReplyDelete