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Cream Cheese Chiffon

Thursday, May 28, 2020 4:08

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Recipe from Diana Gale

For 18cm tube pan

3 egg yolks
48g cream cheese
52.5ml milk
22.5ml vegetable oil
57g Prima Cake flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3 egg whites
1/4 teaspoon cream of tartar
64.5g caster sugar
Baking Time: 35 minutes

Instructions

In a bowl placed over a ban marie, whisk the cream cheese, milk and oil until well-blended and the cream cheese is no longer lumpy. Set aside to cool.
In the bowl of a mixer, beat the egg yolks until they turn light and pale.
Add the cooled cream cheese mixture and continue beating until well-mixed.
Fold in the dry ingredients (flour + baking power + salt) in 2 batches. Set this aside.
In a clean mixing bowl, whisk the egg whites until foamy.
Add the cream of tartar and continue whisking until soft peaks form.
Gradually add the caster sugar and whisk until firm peaks form.
Transfer 1/3 of the meringue into the cream cheese mixture. Beat until combined. This lightens the mixture and makes folding easier.
Gently fold in the remaining meringue in 2 batches, until no white streaks remain.
Pour the batter into an UNGREASED chiffon pan. Lift the pan about 10cm off the tabletop and drop it to remove the larger air bubbles. Repeat this twice more. If you wish, you can also run a skewer in the batter to remove the larger air bubbles.
Bake at 160°C for the time stated for the size of tube pan you are using. If the top of the cake gets too brown, place a piece of aluminium foil over the cake and continue baking.

Source: http://yummykoh.blogspot.com/2020/05/cream-cheese-chiffon.html

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