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Cheddar Cheese Chiffon Cake 车打芝士戚风蛋糕

Ann Low

cheddar cheese chiffon cake

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!

 

5 from 1 reviews
Cheddar Cheese Chiffon Cake
 
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Author:
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
  1. Preheat oven 170˚C.
  2. Boiled milk at medium heat. Lower heat add in cheese and butter stir till melted. Leave milk mixture to cool.
  3. Add egg yolks into cooled down cheese mixture and mix until well combined. Sift in flour and mix until smooth.
  4. Beat egg whites and cream of tartar until frothy. Add sugar in batches and beat till stiff peaks.
  5. Fold ⅓ of the egg whites into cheese mixture, gently fold well with rubber spatula.
  6. Pour cheese mixture into the remaining egg whites, fold it gently with rubber spatula until blended.
  7. 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.
  8. 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
3.5.3226

5 from 1 reviews
车打芝士戚风蛋糕
 
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蛋糕很柔软，有一股淡淡的芝士的香味。。家人都觉得好吃. 😀
Author:
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
  1. 预热烤箱至摄氏170度。
  2. 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。
  3. 蛋黄倒入芝湖内搅拌均匀。筛入粉类再搅匀至滑。
  4. 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。
  5. 将1/3份蛋白霜拌入芝士蛋黄面糊里，用刮刀拌匀。
  6. 然后拌匀的芝士蛋黄面糊倒入蛋白霜里，翻拌均匀即可。
  7. 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。
  8. 蛋糕取出烤箱后马上倒扣，待凉后才脱模切开享用。
3.5.3226

 

 

 

 

 

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