Monday, May 26, 2014

Cream cheese chiffon

Caught you! You little chiffon cake thief!!
Here's the cheekiliscious chiffon thief.

My little boy has this habit of grabbing a piece of my chiffon cake whenever I am still snapping photos of it. I used to stop him. But not anymore. I'm actually glad he loves my chiffon cake. It gives me great desire to bake more chiffon cakes for him. The other reason about chiffon cake is that I love to be able to remove it from the chiffon tin with my bare hands. It felt good to unmould a beautiful and almost perfect chiffon cake. 所谓的空手脱模,是非常有满足感的。 This recipe doesn't taste very heavy on the cheese, but it was very soft, moist and fluffy.

  • 60g butter
  • 80g cream cheese
  • 60g fresh milk
  • 5 egg yolks
  • 1 whole egg
  • 60g cake flour + 2tsp corn flour
  • 1/4 tsp salt
  • 1tbsp brown sugar
  • 5 egg white
  • 4tbsp brown sugar
To create marble effect (Optional)
  • 1tbsp cocoa powder
  • 1tbsp hot water
Baked using an 18cm chiffon tube
  1. In a bowl, dissolve cream cheese with butter over a pot of boiling water. Add in milk. Combine and make sure there are no lumps.
  2. Sift in cake flour, corn flour and salt. Set aside to cool down.
  3. Separate egg white and yolk in two separate bowls. Once the cream cheese mix has cooled down to a temperature that doesn't scald, add in the egg yolk one after one, and the whole egg. 
  4. Mix with a plastic spatula and this becomes the egg yolk batter. Sit aside for use later (may keep in fridge for better results).
  5. In another bowl, beat egg white till foamy, add in sugar in 3 separate batches until stiff peak forms.
  6. Scoop out 1/3 of the egg white peak and add into the egg yolk batter. When combined evenly, add it back to the remaining egg white peak.
  7. Combine cocoa powder with hot water. In another clean bowl, combine with about 2-3tbsp of batter.
  8. Pour the white/ yellow batter into the chiffon tube pan, topped with cocoa batter and bake in a preheated oven at 150deg C for 40min. *I tented an aluminum foil over the top of chiffon at 20th min to avoid over browning of the top.
  9. Invert cake to cool once out of the oven.
P/S: This recipe is quite a light one, most people won't be able to detect the cheese in it. I have later on modified this recipe by adding more cream cheese and replaced the butter with oil. Also added apple cider vinegar to it to up the tang. The modified recipe is shared here.

I'm submitting this post to  Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Tze of Awayofmind Bakery House.


1 comment:

  1. Hi Jennifer,

    I laughed seeing that a slice of your delicious cake has been pinched! Your little man is so cute!



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