Cheese chiffon cake (how to make chiffon cake in the oven)

Overview

The cake I made today is a combination of cheese cake and chiffon cake. It has the rich cheese flavor of cheese cake and the softness of chiffon cake. It is somewhere in between. It tastes really great! Beat the egg whites until wet and foamy, making the cake more moist. (This recipe is suitable for a 6-inch round mold)

Tags

• baking
• children
• cake
• birthday
• butter
• cream cheese
• egg
• low gluten flour
• fine sugar
• milk

Ingredients

Steps

1. 1 Prepare all the materials and separate the egg yolks and egg whites (the container containing the egg whites must be oil-free and water-free. When separating the eggs, the egg whites cannot be mixed with a little yolk, so be very careful)

   

2. 2 First make the egg yolk cheese paste: put the milk, butter and cheese in a basin, heat over water until the butter melts and the cheese softens, then use a hand mixer to beat until smooth

   

3. 3 Add egg yolks and mix evenly until smooth

   

4. 4 Sift in the low-gluten flour and mix evenly until there are no lumps. The egg yolk cheese paste is completed

   

5. 5 Make meringue: First use an electric egg beater to beat the egg whites until they are thick and foamy

   

6. 6 Add 1/3 of the caster sugar and beat until fine foam

   

7. 7 Add another 1/3 of the sugar and continue to beat until there are textures. Finally, add the remaining sugar and continue to beat until wet foaming (wet foaming: when the electric egg beater is pulled up from the meringue, curved corners will appear, as shown in the picture)

   

8. 8 Take 1/3 of the meringue and pour it into the egg yolk cheese batter basin. Use a rubber spatula to stir evenly using the cutting and mixing method (cutting and mixing method: flip from bottom to top, do not make circles)

   

9. 9 Then take 1/3 of the meringue and pour it into the egg yolk and cheese batter bowl. Use a rubber spatula to mix evenly with a cutting and mixing method. Finally, pour all the egg yolk and cheese batter bowl into the meringue bowl and mix evenly until smooth

   

10. 10 Pour the mixed cake batter into a 6-inch round mold, fill it up to 90%, then tap it on the table a few times to release big bubbles

    

11. 11 Preheat the oven to 165 degrees for 10 minutes, bake: 165 degrees, upper and lower tube mode, place on the middle and lower layers, bake for 40 minutes

    

12. 12 When the cake is almost baked, the cake will bloom. This is normal. Don’t pursue the idea of not cracking. Flowering is also very beautiful~ (If you want to prevent cracking, fill it to 7 or 8 minutes full, lower the temperature a little, and extend the baking time a little)

    

13. 13 Take it out immediately after baking, tap it lightly on the table a few times, and turn it upside down on the grill to cool

    

14. 14 Cool completely before demoulding (you can use a demoulding knife to demould)