Cream Cheese Chiffon Cake

I love chiffon cakes. Not only is it such a light cake, it is also a very versatile cake as you can transform a basic chiffon into many and any flavour you want. 

I have some cream cheese left over from a previous bake and decided to use it to make a Cream Cheese Chiffon Cake.

I used the recipe for a 21cm chiffon cake from The Domestic Goddess Wannabe to bake in a 23cm chiffon pan in order to fit the cut cake slices into my cake container.

The original recipe for the 21cm chiffon cake uses 5 eggs. As the eggs I bought was on the smaller side (55g with shell), I used 6 eggs instead.

This chiffon cake is really good and is sure to please! Try it!

Cream Cheese Chiffon Cake

recipe adapted from The Domestic Goddess Wannabe
makes a 21cm chiffon (I baked in a 23cm chiffon pan)

Ingredients:

5 egg yolks (I use 6 yolks)
80g cream cheese
88ml milk (I use 90g milk)
38ml oil (I use 45g Medella's Organic Premium Coconut Cooking Oil)

95g cake flour

1/4 tsp baking powder 
1/4 tsp salt

5 egg whites (I use 6 whites)

1/4 tsp cream of tartar

107g sugar

Method:

1. Over low heat, mix the cream cheese, milk and oil together in a bowl until well blended and the cream cheese is no longer lumpy. Set aside.

2. Sieve cake flour and baking powder. Set aside.

3. In a large mixing bowl, beat egg yolks until light and fluffy.

4. Add in the cheese-milk-oil mixture. Beat to combine.

5 Add in the sifted flour mixture and whisk till smooth. Set aside.

6. To make the meringue, beat egg whites in a clean bowl till foamy. Add cream of tartar and continue to beat till soft peaks form. Add sugar and continue to beat at high speed till firm peaks form.

7.  Add 1/3 of the meringue into the cheese-yolk batter and mix with a whisk.

8. Add another 1/3 of the meringue into the batter and mix with a whisk.

9. Then add in the balance 1/3 of the meringue and gently fold the meringue into the cake batter until well blended.

10. Pour the batter into an ungreased chiffon pan. Lift the pan about 10cm off the tabletop and drop it to release trapped air bubbles. You can also run a skewer round the batter to release trapped air bubbles. Bake in preheated oven at 160C for 55 minutes.

11. When cake is done, remove cake from oven. Lift the pan about 10cm off the tabletop and drop it and then let cool inverted completely before unmolding.

Note:
- When the cake has cooled down completely, run a paring knife between the cake and the sides of the pan to separate it from the chiffon pan. (Alternatively, loosen the cake from sides and base of the chiffon pan using the palm of the hand)
- Unmold the cake and slice to serve. 
- Keep cake covered to prevent from drying out.

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.