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Sunday, June 01, 2014

Cream Cheese Chiffon Cake

It has been a long time since I blog about food. I am glad to be home for a few weeks. The oven is so near to me every day and I can't help it to think of various things to bake. I have listed a few wishlist when I was being 'quarantined' from baking in Kedah.

This is what I have come up with yesterday - Cream Cheese chiffon cake. It tastes really good. To put them in words, hmm.. cheesy sensation, soft, moist and spring-y. Chiffon is always the best. Anti sponge cake.

This chiffon cake is done using the 'tang mian' method - the use of the sticky egg yolk mixture which you get from double boiling method. It helps to make the cake finer, more moisture and smoother. You will know the difference once you taste it. It is indeed better than the conventional chiffon.

Cream Cheese Chiffon Cake 
Altered recipe, originally taken from: Samantha Needs Vacation

It's supposed to grow taller but it didn't because I didn't bake as long as it required me to. 
I was in a hurry to go out at that time. However, it still tasted awesome. 

  • (9 inches) 22 cm chiffon baking tray 
  • Electric hand mixer 
  • Mixing bowls, spatula, whisk, weighing scale, cooling rack, knife, unusable pan, sieve     
  • Oven, stove 

90g full cream milk 
60g cooking Canola oil 
30g cream cheese 
2 slices of sandwich cheese slices 
20g sugar 
1/4 teaspoon salt 

100g sieved low protein flour (Cake Flour) 
5 egg yolks 

5 egg whites 
60g sugar 
1/3 teaspoon of cream of tartar 

  1. Prepare all the needed ingredients. 
  2. By using double boiling method, mix ingredients (A) one by one into the bowl. Use low fire. Stir the mixture continuously and thoroughly using a whisk until the mixture turns smooth.  
  3. Remove from heat. Add in sieved cake flour and continue stirring. 
  4. Divide the egg yolks into 3 proportions to be added into the mixture. Continue stirring until mixture turns smooth and creamy. Put it aside. 
  5. Whisk the egg whites until huge bubbles are formed. Add in cream of tartar and continue whisking.
  6. Divide the sugar into 3 proportions to be added into the mixture. Continue whisking until you reach the soft peak stage. 
  7. Gently fold in 1/3 of egg whites into the egg yolk mixture and mix the rest of the mixture into the egg whites. Mix well. 
  8. Pour batter into the chiffon baking tray and bake in the preheated oven at 150 degrees Celsius for 50 - 55 minutes.
  9. Immediately overturn the chiffon cake on a cooking rack after baked. 
  10. Remove cake from the mold after it has completely cooled down. 
  11. Ready to be served. 

Below are some pictures taken step-by-step throughout the process of preparing and baking.
Enjoy baking. 

The required ingredients.
I accidentally captured the baking soda inside. Oops. Just ignore it. 

Step 2 illustration. 

Steps 3 - 4 illustration.

Steps 5 - 6 illustration 

Things to take note:
  • Do not over whisk your egg whites. Stop when you reach the soft peak stage. 
  • Do not over mix your egg white - egg yolk mixture to avoid cake shrinking. 
  • I used a non-usable frying pan to fill up water and a ceramic bowl to double boil ingredients (A). The reason for using the frying pan is because it is low and and using a pot is troublesome for me. However, remember to use a pan that you don't mind having scratches on it. 
  • Use fresh eggs. Mine aren't really that fresh as you can see the egg yolks are easily 'burst'. 
  • This cake should be able to rise really tall and beautiful if you have done everything correctly. Mine is supposed to look perfect either but I did in a rush so it ended up a little shorter than it should be. 
  • Do not grease or put any lining in your chiffon baking tray. The chiffon cake needs to climb and putting oil on the walls will only make it difficult to climb. 


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