Had some leftover cream cheese in the fridge. Trying out cream cheese chiffon for the first time and voila! It tastes so good. Light & fluffy. Love it!!
Recipe adapted from :
Ingredients : (makes 1 x 18cm chiffon pan)
3 egg yolks
48g cream cheese
52.5ml milk
22.5ml vegetable/corn oil
57g Cake flour (sifted)
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)
Step by Step :
Using double boiled method (ban marie), whisk cream cheese, milk and oil till no more lumpy. Set aside to cool.
Using a mixer, beat egg yolks till light pale in color.
Add in cooled cream cheese mixture and continue beating till well combined.
Fold in the dry ingredients (flour + baking power + salt) in 2 batches. Set aside.
In a clean mixing bowl, whisk egg whites until foamy. Add 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 egg white meringue into the cream cheese mixture. Fold until combined. This lightens the mixture and makes folding easier.
Fold in another 1/3 of the meringue until no white streaks remain.
Pour the cream cheese mixture into the remaining bowl containing the remaining 1/3 of the meringue. Fold till 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.
Bake at 160°C for 35 mins.
Once baked, remove from oven & invert the pan immediately to cool completely before unmolding.
Happy Baking.
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