Tuesday, May 27, 2014

Japanese cotton cheese chiffon (very good)

I made a good cream cheese chiffon two days back, it was good, moist and fluffy. But I felt that the cheese flavor is too light. I wanted more to it. And I wanted to give it more tang. So I kinda modified the recipe and came out with this. This is superb!! Finger licking good. I baked it at night, when cooled, I left it in the fridge. The next morning, we had it for breakfast. It tastes just like the Japanese cotton cheesecake we buy from the café. The sweetness is just right. This was baked for my little fella and the family. But if you're baking it for guests or giving it away as gift, you may wanna up the sugar by half or 1 tablespoon.

P/S edited on 11/3/2015
I have made passion fruit chiffon cake by replacing 40g of fresh milk with passion fruit *its juice and its flesh and reduced the lemon juice from 2tsp to 1tsp. Ka cha ka cha.. this is the sound you'll hear when you're biting on the chiffon cake because of the seeds from the passion fruit. For my little fella, I gave him the slices that hasn't got the seeds. I think he may spit them out and refuses to eat the rest if he bites on the seeds. It was lovely. The way the creaminess from the cheese combo with the tang from the passion fruit made this a very nice, especially if stored in fridge and eaten the next day. 

  • 50g vegetable oil (I used grapeseed oil)
  • 110g cream cheese
  • 40g fresh milk
  • 5 egg yolks
  • 1 whole egg
  • 60g cake flour + 2tsp corn flour
  • 1/4 tsp salt
  • 1.5tbsp brown sugar (or 2tbsp sugar if you're making this for guests)
  • 2tsp apple cider vinegar (or lemon juice)
  • 5 egg white
  • 4tbsp brown sugar
Baked using an 18cm chiffon tube
  1. In a bowl, dissolve cream cheese over a pot of boiling water. Add in milk and oil. 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, add in vinegar or lemon juice 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. Combine evenly with a spatula.
  7. Pour the chiffo batter into the chiffon tube pan, topped 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.
  8. Invert cake to cool once out of the oven.

1 comment:

  1. I'd like to try this recipe but will the batter too much for a 18cm tube pan? As it calls 6 eggs in total.


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