Cream Cheese Chiffon Cake

Went through few recipes online before I decided to try on happyflour recipe with very minor changes to the method and adding more cream cheese and reducing the amount of butter, also realized I run out of fresh milk and simply added a bit of soya milk as replacement instead. The cake turns out well though :)

 

 

 

Ingredients

Egg yolk batter:

70g milk (I added 50g milk and 20g soya as I run out of milk)
70cream cheese
25g butter
75g cake flour

5g corn flour

1/4 tsp salt
1/2 tsp baking powder
4 egg yolk

40g castor sugar

Meringue:
4 egg white
1/4tsp cream of tartar
40g caster sugar
   

1. Preheat Oven at 170°C
2. Beat egg whites and cream of tartar till foamy and add in sugar (40g) gradually.
3. Beat till stiff peak. Set aside.
4. Using double boiler method, melt butter and cream cheese with milk.
5. In a separate bowl, beat egg yolks with sugar (40g) till white and fluffy.
6. Strain milk mixture in #4 and add into egg yolk batter in #5. Mix well
7. Sieve flour, salt and baking powder into batter. Mix well.
8. Add 1/3 of the Meringue to the batter and mix well using low speed
9. Fold in the rest of the Meringue using spatula.
10. Pour batter into a 8" tube pan (do not grease pan)
11. Bang pan on surface twice or more to release air bubble.
12. Baked for 40 to 45mins, or when a toothpick inserted in comes out clean.
13. Remove cake in pan from oven and bang pan on surface twice to prevent too much shrinkage.
14. Invert cake in pan to cool to prevent cake from deflating.
15. Remove cake from pan when cool and serve.