[Tomato Recipe] Cheese Chiffon Cake - It tastes like light cheese but has the dryness of chiffon

Overview

The cut structure of this cake is very delicate. Its texture is like light cheese but has the dryness of chiffon. It is like chiffon but has the richness and smoothness of cheese. Tomato’s conclusion for this cake is: it tastes better than hurricane! Less greasy than cheese!

Tags

• baking
• chiffon cake
• egg yolk
• low gluten flour
• salad oil
• cheese
• fine sugar
• milk
• protein

Ingredients

Steps

1. 1 Let the cream cheese fully soften at room temperature, add milk little by little and stir until smooth and without lumps

   

2. 2 Add 20g of fine sugar to the egg yolks and beat with an electric egg beater until the color is slightly white and the volume is slightly expanded

   

3. 3 Then add salad oil, stirring while adding, until completely mixed

   

4. 4 Add the mixture from step 1 to the egg yolk paste and stir evenly

   

5. 5 Sift low-gluten flour into the custard in the previous step and stir into a smooth, grain-free batter

   

6. 6 Add fine sugar to the egg whites in three batches and beat until wet peaks form. Pick up the egg whites and have a slightly curved tip

   

7. 7 Take a little egg white and add it to the egg yolk paste, stir evenly

   

8. 8 Pour the mixed mixture back into the egg whites and fold into cake batter

   

9. 9 Pour the cake batter into the mold, put it in a preheated 170-degree oven, put the middle and lower layers on the upper and lower heat, and bake for 40 minutes

   

10. 10 Invert the baked cake into a bottle, let it cool completely, unmold it and cut it into pieces before eating