Cheddar Cheese Chiffon Cake 车打芝士戚风蛋糕
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!
Cheddar Cheese Chiffon Cake
Prep time
Cook time
Total time
Author: Ann Low
Serves: 4
Ingredients
- For 8 inch (20cm) chiffon pan - bake for 35-40 minutes
- 60g milk
- 40g cream cheese (I 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 - ( I used 80g sugar)
- ⅛ tsp cream of tarta
For 9 inch (23cm) chiffon pan - bake for about 45-50 minutes- 90g milk
- 60g cream cheese (or 3 slices cheddar cheese )
- 38g butter
- 6 egg yolks
90g all-purpose flour, sift together with corn flour- 15g corn flour
6 egg whites- 120g sugar
- ½ tsp cream of tartar
Instructions
- 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.
Notes
I always used large eggs (about 70g each) for most of my bakes
中文食谱在下面
中文食谱在下面
车打芝士戚风蛋糕
Prep time
Cook time
Total time
蛋糕很柔软，有一股淡淡的芝士的香味。。家人都觉得好吃. 😀
Author: Ann Low
Ingredients
- 8寸戚风模 - 烤约35-40分钟
- 60克 牛奶
- 40克 车打芝士 （2片）
- 25克 牛油
- 4个 蛋黄 （全鸡蛋一个约70克）
- 60克 普通面粉
- 10克 玉米粉
- 4 个 蛋白
- 80克 细糖
- ⅛茶匙 搭搭粉
- 9寸戚风模 - 烤约45-50分钟
- 90克 牛奶
- 60克 车打芝士 （3片）
- 38克 牛油
- 6个 蛋黄 （全鸡蛋一个约70克）
- 90克 普通面粉
- 15克 玉米粉
- 6 个 蛋白
- 120克 细糖
- ½茶匙 搭搭粉
Instructions
- 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泡沫细腻的状态。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。
***************
Hi may I know hiw many ml is 60 g of milk please? Thank you.
Hi Zeny, use 60ml milk.
Hi Ann, my question is :
Many thanks 🙂
Hi Sarah,
You can use either salted or unsalted butter. I used salted butter.
This butter cake is not moist but not dense type. Can keep at room temperature for 2 days, then keep in the refrigerator. Thaw the cake for a while at room temperature after chilled before consuming.
🙂 Thank you!!
Hi Ann! May I know what’s the ratio for the ingredients if I’m using a 6inch tube pan? (:
Hi Min, you may adjust the ingredients to 3 eggs.
Hi Ann, i love cheese chiffon and try many time but fail. My problem is when white egg combine with the cream cheese n flour n milk together … After the second scoop ..i saw its start not thick anymore …and its leaking in the oven .
I can make other chiffon cake but not cheese chiffon. My White egg is stiff peak.
Should i add Backing Powder
Please advice .. and i am going to try your recipe .
Thanks so much
Hi Liesa,
The egg yolk batter should not be too watery. note: must follow the step 1 and step 2.
Your problem might due to the egg white deflated for over mixing together with the egg yolk batter.
What a beautiful cake! I am not much for cakes but this sounds delicious! 🙂
I failed to bake this cake. I hv followed all the instructions given. I beat the egg white didn’t come to peak foam but it was watery. May I know what has when wrong.
Hi Cecillia, you need to beat the egg white a little longer till stiff peak forms as stated in my recipe and in the picture.
Thanks
Hi Mrs Ann! I made this today and put slice cheese in the middle of the cake, but when i cut it..there’s cheese hole in the middle. Is it normal like that? Btw, I use kraft cheese slice. Or should i use another cheese? Pls help me… thankyou so much!
Hi ann..i have a 26cm pan..should I add more the ingredients or does the 23cm recipe work on 26? Thank y
Hi Fangmei, 26cm tube pan is too big, usually for 8 eggs.
Hi Ann
I baked tis cake ytd. It turned out cottony soft, Im so happy , my family luv it. Thanks for sharing your recipe with us. ?
Hi Joyce, I’m so happy to hear that 😀
Ann,the cake sinks at the bottom part and the side is unequal,why? Thank you
Hi Yeetin, Sorry, I don’t understand what you mean “unequal”. Did you cake dropped out of the cake pan?
Ann,this is the result of the cake,I would like to seek for some advice for further improvements.Thank you
Hi Ann,
I noticed that the corn flour in English is 10g but in Chinese is 20g,may i know which is accurate for the 4 eggs recipe ?
Thank You.
Hi Chanielle, Sorry for the typo error. Is 10g for the corn flour.
Thank You Ann…love all your recipes , will try this one too 🙂
Ann, can I use cake flour instead of all purpose flour? Thank you
Hi Mia, Yes you can definitely use cake flour if you prefer.
http://webmail.jaring.asia/?_task=mail&_action=get&_mbox=INBOX&_uid=3193&_part=2&_extwin=1&_mimewarning=1&_embed=1
ann,
this is the result of the cake,i would like to seek for some advice for further improvements,
thank you..
Hi Yeetin, I can’t login to this site. You may leave a message and a pic of your cake on my facebook fanpage here https://www.facebook.com/anncoojournal/
Hi Ann, I tried to bake tis into cupcakes but I see that all of them shrank aft cool. Can I know is there any way to prevent the shrinkage? Tks
Hi Marie, Did you overturn the cake after baked?
Looks so yummy. Definitely I will try this recipe. Btw, can I have replace butter with corn oil? If yes, is it same quantity?
Hi HS, The cake will not be that fragrant using corn oil. Quantity of corn oil will be the same as butter .
Hi! Ann, I baked the chiffon cake followed 100% of your recipe except I cut down the sugar to 90gsm (for 9 inches recipe). No crack on the surface and it raised so tall until it cracked on the side (it was like baking a mushroom in the oven. All these while, I don’t know chiffon cake can crack on the side). Luckily, after the cake cooled completely, don’t really noticed the cracked. The cake is so soft, fluffy and yummy. Thanks for the awesome recipe.
Wow this is very awesome cheese recipe. thanks for sharing this wonderful recipe with us. keep sharing please.
Wow, Ann! Your cheddar chiffon cake looks so light and fluffy. It’s perfect!
Hi Ann, can I bake tis into cupcakes? If yes, what is the temp n how many mins to bake it? Tks.
Hi Marie, Yes. Pour batter to 3/4 full and bake at the same temperature for about 25-30 mins. As oven temp varies, please monitor your oven carefully.
So very soft and airy…a sign of good delicious chiffon!
I make many time chiffon cake but fill
Hi Ann… Thanz for e simple & easy recipe…awesome!! ? Baked yesterday nite… It’s tall (didn’t expect-no confident)…?…but outer layer color darker than yours… Why?… For cream cheese do I need to boil together with butter & milk?
Hi Shir,
I removed the chiffon by hand. You can watch the youtube here.
https://www.youtube.com/watch?v=cLNIkRZYBro
Yes, you must boil the cream cheese together with the butter and milk. Keep the cream cheese in room temperature before boil.
Hi Ann…thanz & gd day!! ?
Hi Ann, what is the weight of the eggs that you use?
I used large egg, between 69-72g each.
Hi, thank you for your recipe. Can we double the recipe for a 23cm chiffon pan?
Hi Lipeng, You can use 6 large eggs for 23cm chiffon pan.
Hi Ann,
For 23cm chiffon pan, beside 6 eggs, do we need to increase the portion for other ingredients too?
Thank you
Hi Esther, Yes. Divide the ingredients by 4 x 6. For example 1 egg x 6 = 6 eggs. You need to bake the cake a little longer for a bigger cake.
Help, there’s no sugar portion here. I’m halfway now. Can let me know how much is the sugar portion?
Hi Irene, Sorry for the late reply as I’m usually busy in the weekends. Hope you got the sugar portion correct. Is 120g for 9 inch chiffon pan.
I would like to be your guest :)) yummy cake! and with cheese..sounds fabulous
Err…sorry for asking again…so for 23cm pan…I will use 60g milk divide by 4 first then multiply by 6 is it? That will give me 90g of milk for 23cm chiffon pan…
Hi Li Peng, I’ve worked out the amount of ingredients in the recipe box above.
Thank you Ann! 🙂
Gd morning Ann… Can use top flour instead of all purpose flour?
Hi Shir, Yes, you can use top flour.
Hi Ann… Thanks for sharing… Hve a gd day!! ?
i also made this cake b4 but using cream cheese. Absolutely nice.
Hi Ann, i love cheese chiffon and try many time but fail. My problem is when white egg combine with the cream cheese n flour n milk together … After the second scoop ..i saw its start not thick anymore …and its leaking in the oven .
I can make other chiffon cake but not cheese chiffon. My White egg is stiff peak.
Should i add Backing Powder
Please advice .. and i am going to try your recipe .
Thanks so much
Hi Liesa,
The egg yolk batter should not be too watery. note: must follow the step 1 and step 2.
Your problem might due to the egg white deflated for over mixing together with the egg yolk batter.
Hi Mrs Ann! I made this today and put slice cheese in the middle of the cake, but when i cut it..there’s cheese hole in the middle. Is it normal like that? Btw, I use kraft cheese slice. Or should i use another cheese? Pls help me… thankyou so much!
Hi ann..i have a 26cm pan..should I add more the ingredients or does the 23cm recipe work on 26? Thank y
Hi Fangmei, 26cm tube pan is too big, usually for 8 eggs.
What a beautiful cake! I am not much for cakes but this sounds delicious! 🙂
I failed to bake this cake. I hv followed all the instructions given. I beat the egg white didn’t come to peak foam but it was watery. May I know what has when wrong.
Hi Cecillia, you need to beat the egg white a little longer till stiff peak forms as stated in my recipe and in the picture.
Thanks
Hi Ann
I baked tis cake ytd. It turned out cottony soft, Im so happy , my family luv it. Thanks for sharing your recipe with us. ?
Hi Joyce, I’m so happy to hear that 😀
http://webmail.jaring.asia/?_task=mail&_action=get&_mbox=INBOX&_uid=3193&_part=2&_extwin=1&_mimewarning=1&_embed=1
ann,
this is the result of the cake,i would like to seek for some advice for further improvements,
thank you..
Hi Yeetin, I can’t login to this site. You may leave a message and a pic of your cake on my facebook fanpage here https://www.facebook.com/anncoojournal/
Ann,the cake sinks at the bottom part and the side is unequal,why? Thank you
Hi Yeetin, Sorry, I don’t understand what you mean “unequal”. Did you cake dropped out of the cake pan?
Ann,this is the result of the cake,I would like to seek for some advice for further improvements.Thank you
Ann, can I use cake flour instead of all purpose flour? Thank you
Hi Mia, Yes you can definitely use cake flour if you prefer.
Hi Ann,
I noticed that the corn flour in English is 10g but in Chinese is 20g,may i know which is accurate for the 4 eggs recipe ?
Thank You.
Hi Chanielle, Sorry for the typo error. Is 10g for the corn flour.
Thank You Ann…love all your recipes , will try this one too 🙂
Hi Ann, I tried to bake tis into cupcakes but I see that all of them shrank aft cool. Can I know is there any way to prevent the shrinkage? Tks
Hi Marie, Did you overturn the cake after baked?
Hi Ann… Thanz for e simple & easy recipe…awesome!! ? Baked yesterday nite… It’s tall (didn’t expect-no confident)…?…but outer layer color darker than yours… Why?… For cream cheese do I need to boil together with butter & milk?
Hi Shir,
I removed the chiffon by hand. You can watch the youtube here.
https://www.youtube.com/watch?v=cLNIkRZYBro
Yes, you must boil the cream cheese together with the butter and milk. Keep the cream cheese in room temperature before boil.
Hi Ann…thanz & gd day!! ?
Help, there’s no sugar portion here. I’m halfway now. Can let me know how much is the sugar portion?
Hi Irene, Sorry for the late reply as I’m usually busy in the weekends. Hope you got the sugar portion correct. Is 120g for 9 inch chiffon pan.
Looks so yummy. Definitely I will try this recipe. Btw, can I have replace butter with corn oil? If yes, is it same quantity?
Hi HS, The cake will not be that fragrant using corn oil. Quantity of corn oil will be the same as butter .
Hi! Ann, I baked the chiffon cake followed 100% of your recipe except I cut down the sugar to 90gsm (for 9 inches recipe). No crack on the surface and it raised so tall until it cracked on the side (it was like baking a mushroom in the oven. All these while, I don’t know chiffon cake can crack on the side). Luckily, after the cake cooled completely, don’t really noticed the cracked. The cake is so soft, fluffy and yummy. Thanks for the awesome recipe.
Gd morning Ann… Can use top flour instead of all purpose flour?
Hi Shir, Yes, you can use top flour.
Hi Ann… Thanks for sharing… Hve a gd day!! ?
Hi Ann, what is the weight of the eggs that you use?
I used large egg, between 69-72g each.
I would like to be your guest :)) yummy cake! and with cheese..sounds fabulous
I make many time chiffon cake but fill
Wow this is very awesome cheese recipe. thanks for sharing this wonderful recipe with us. keep sharing please.
Hi Ann, can I bake tis into cupcakes? If yes, what is the temp n how many mins to bake it? Tks.
Hi Marie, Yes. Pour batter to 3/4 full and bake at the same temperature for about 25-30 mins. As oven temp varies, please monitor your oven carefully.
Err…sorry for asking again…so for 23cm pan…I will use 60g milk divide by 4 first then multiply by 6 is it? That will give me 90g of milk for 23cm chiffon pan…
Hi Li Peng, I’ve worked out the amount of ingredients in the recipe box above.
Thank you Ann! 🙂
So very soft and airy…a sign of good delicious chiffon!