Cheese Chiffon Cake

Recently tried to bake chiffon cake. This is because I believe that chiffon cake is lower calorie in normal cake. hehe this is called "sendiri tipu sendiri" (lie to own-self). Chiffon cake use less "oil", usually use vegetable oil. you can view this link to more understanding of chiffon cake.

Chiffon cake taste lighter and soft. You must not over fold the cake. This type of cake required you to fold batter into egg whites. Please do remember if there is any cakes that need you to separate egg white and egg yolk, you must make sure no single drop of egg yolk is mix into the egg white. Beside that, the equipment to beat and put the egg whites must be very clean without any traces of oils.

Here is the photo of the cake that I had bake in this week,

hmmm....... :-( how to rotate the photo ar? adui.....i am still new in this "blog" thing.....pai seh....

Once the cake is out from the oven, you must fast fast invert it.

The original recipe is as follows (I get it from internet and double up the recipe):

Ingredients

(A)
60g milk

40g cream cheese

25g butter

(B)
Cake 65g / Top flour (sifted)

(C)
4 large egg yolks

(D)
4 large egg whites

100g sugar (I used 70g)

pinch of salt
1/8 tsp cream of tartar

Method

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), cooled down into cheese mixture and mix until well combined.(Photo A)
4. Fold in (B) and mix well.(Photo B)
5. Beat egg whites until frothy, add cream of tartar and beat till soft peaks. Gradually add salt and sugar and beat till stiff peaks.
6. Fold half 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. Pour batter into a 9-inch (22cm) chiffon cake pan, bang the pan on a hard surface to release the bubbles.
9. Oil a piece of aluminum foil and cover the pan loosely. Bake at 170 deg.C for 15mins.Turn down the temperature to 160 deg.C and bake for another 25 mins.
10. Remove the foil and reduce the temperature to 150 deg.C and bake for another 10mins or till cake is cooked and nicely browned.
11. When the cake is cooked, invert the cake to cool. Remove the cake from the cake pan when it is completely cool.(Photo C)

 

 Photo A (@_@ i don't know how to rotate)




















Photo B

 Photo C