Cream Cheese Chiffon Cake

Chiffon cakes have always been a challenge for me. Sometimes I got it right, many times I just eat it! Still, I like to make chiffon cakes because even though the texture might not be right, it is still soft and light. For this recipe, I made three times, twice with cream cheese and once with shredded cheese. The results are all different! That is why I said chiffons are a challenge! It just won't be consistent...for me!
Recipe for Cream Cheese Chiffon Cake, adapted from "初學者也ok !自己作職人配方的戚風蛋糕” by 青井聰子
(Makes a 20cm tube pan)

6 Large eggs yolks (at least 70g with shell)
90g Cooking oil
60g Whole milk
100g Cream cheese
100g Sour cream
110g Cake flour
6 Egg whites
110g Caster sugar


1. In a mixing bowl, beat egg yolks lightly before adding oil and mix well.
2. Add in milk and mix to incorporate.
3. Add in cream cheese and sour cream and mix well till no lumps, if possible.
4. Sift in flour to incorporate.
5. In a separate bowl, whisk egg whites till frothy. Gradually add in sugar. Continue to whisk till egg whites reach firm peak stage.
6. Add egg whites to yolk mixture in 3 batches. Mix with whisk till almost even after each batch. Scrape down and fold with spatula till just evenly mixed.
6. Pour batter into the prepared chiffon pan. Bake in preheated oven of 160C for about 45mins, till cake is well browned.
7. Remove from the oven and invert before unmoulding.

Second bake yields the best taste and texture.
chiffon_creamcheese06 chiffon_creamcheese07


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