Cheese chiffon cake

Overview

How to cook Cheese chiffon cake at home

Tags

• baking
• chiffon cake
• butter
• cream cheese
• egg
• low gluten flour
• sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Put milk, butter and cheese in a basin.

   

2. 2 Heat over water until the butter melts and the cheese becomes soft, then beat with a hand mixer until smooth.

   

3. 3 Remove the cheese bowl from the pan and add the egg yolks.

   

4. 4 Add one egg at a time, stirring evenly after each addition, until the final egg yolk paste is very fine.

   

5. 5 Sift low-gluten flour and sift into egg yolk batter.

   

6. 6 Stir carefully and evenly, preferably without any lumps.

   

7. 7 Add a few drops of lemon juice to the egg whites and beat with an electric whisk until the egg whites are in a rough foam state. Add 1/2 sugar and beat until the egg whites are fine and smooth. Add the remaining 1/2 sugar and continue beating until the texture is clear. Lift the egg beater and the tips of the egg whites are slightly curved (close to dry foam).

   

8. 8 Add 1/3 of the meringue into the egg yolk cheese batter bowl, and mix evenly with a rubber spatula; pour all the mixed batter into the meringue bowl, and mix evenly.

   

9. 9 Pour the mixed cake batter into a clean spring-bottomed hollow mold.

   

10. 10 Shake the mold lightly on the workbench a few times to shake out large bubbles, then put it into the preheated oven, heat up and down to 170°C, lower layer, for 40 minutes.