Thursday, September 5, 2019
Cheese chiffon cake
A.90g milk,60g cream cheese or cheddar cheese, 38g butter, 6egg yolks, 90cake flour, 15g corn flour.
B. 6egg whites, 110g sugar ,1/2 teaspoon cream of tartar.
Preheat oven at 150c
Sieve both types of flours together. Set aside
Boil milk,then lower heat and add in cheese and butter stir till melt.set aside
Once the cheese mixture has cooled ,whisk in egg yolks, the flour till well incorporated. Set aside.
Beat egg whites until foamy,then add cream of tartar.
Gradually add in castor sugar and continue beating until firm peaks formed.
Add the meringue into yolk batter,by 3 or 4 portion. Fold in each portion with hand whisk,and fold the last portion with a spatula.
Fold until you do not see any meringue in the batter. Transfer batter to the tube tin,bang on the table top few times to remove air bubbles. Send it to bake at 150c for I hour.
Once it is done ,remove the cake from the oven immediately and invert to cool completely before un- moulding.