Cheddar Cheese Chiffon Cake
This Cheddar cheese chiffon cake was quite a popular cake in blogoshere few years ago. The recipe is adapted from Richard Goh’s cookbook ‘Fantastic Cheesecakes’ with slight adjustment. The cake turned out soft, light and fluffy, barely sweet with just a subtle of cheese flavour. My family just loved it!
- 60g milk
- 40g cream cheese (used 2 slices cheddar cheese )
- 25g butter
- 4 egg yolks
- 60g all-purpose flour, sift together with corn flour
- 10g corn flour
- 4 egg whites
- 90g sugar – (used 80g sugar)
- ⅛ tsp cream of tartar
- Preheat oven 170˚C.
- Boiled milk at medium heat. Lower heat add in cheese and butter stir till melted. Leave milk mixture to cool.
- Add egg yolks into cooled down cheese mixture and mix until well combined. Sift in flour and mix until smooth.
- Beat egg whites and cream of tartar until frothy. Add sugar in batches and beat till stiff peaks.
- Fold ⅓ of the egg whites into cheese mixture, gently fold well with rubber spatula.
- Pour cheese mixture into the remaining egg whites, fold it gently with rubber spatula until blended.
- Pour batter into a 8-inch chiffon cake pan, bang the pan on a hard surface to release air bubbles and bake for 35 – 40 minutes.
- Invert cake immediately after bake, cool completely on rack before consuming.
车打芝士戚风蛋糕
材料：
- 60克 牛奶
- 40克 车打芝士 （2片）
- 25克 牛油
- 4个 蛋黄 （约鸡蛋70克）
- 4 个 蛋白
- 80克 细糖
- 1/8茶匙 搭搭粉
做法：
- 预热烤箱至摄氏170度。
- 用中火将牛奶煮沸，转入底火加入芝片和牛油煮融至顺滑。待凉。
- 蛋黄倒入芝湖内搅拌均匀。筛入粉类再搅匀至滑。
- 蛋白和搭搭粉搅打致起粗泡。分次加入细糖，继续搅打湿性发泡。
- 将1/3份蛋白霜拌入芝士蛋黄面糊里，用刮刀拌匀。
- 然后拌匀的芝士蛋黄面糊倒入蛋白霜里，翻拌均匀即可。
- 最后将面糊倒入一个8寸戚风模里，把空气敲出。放入预热烤箱烤约35-40分钟即可。
- 蛋糕取出烤箱后马上倒扣，待凉后才脱模切开享用。
- 蛋糕很柔软，有一股淡淡的芝士的香味。。家人都觉得好吃.
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The post Cheddar Cheese Chiffon Cake appeared first on Anncoo Journal.
Source: http://www.anncoojournal.com/2016/07/cheddar-cheese-chiffon-cake.html
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