Thursday, October 8, 2009

Cheese Chiffon Cake




This week is definitely filled with baking disasters. I made two swiss roll cakes that did not rise properly, one cheese chiffon cake that tasted good, but looked very unappetizing and a chocolate chiffon cake that tore apart due to my impatience of not letting it cool down before taking it out of the chiffon cake pan. Pretty frustrating week!!!! I decided today to give one last attempt in making a cheese chiffon cake since I'm leaving for LA early tomorrow morning for the weekend and did not want to go away with a bad baking taste in my mouth. I got the recipe from Blessed Homemaker. This turned out much better than all my other baking goods this week, but the cake could have risen more. Mine definitely didn't turn out as pretty as hers. My problem has been not beating the egg whites till stiff peaks formed (so I think). Oh well, I'll try again another time.


Ingredients
(A)
60g milk
40g cream cheese
25g butter
(B)
65g cake flour (sifted)
(C)
4 large egg yolks
(D)
4 large egg whites
70g-100g of sugar (depending on how sweet you like it. I used 70g of sugar)
pink of salt
1/8 tsp cream of tartar


Directions
1. Preheat oven 330 degrees F
2. Cook (A) over double-boiler until well blended and thickens. Remove from double-boiler and let it cool down.
3. Add (C) into cooled down cheese mixture and mix until well combined.
4. Fold in (B) and mix until smooth
5. Beat egg whites until frothy, add cream of tartar and beat till soft peaks. Add salt and sugar gradually and beat till stiff peaks.
6. Fold 1/2 of egg whites into cheese mixture, gently with a rubber spatula until just blended.
7. Pour cheese mixture (step 6) into the rest of egg whites, fold it gently with rubber spatula until blended.
8. Pour batter into a 9-inch (22cm) chiffon cake pan, bang the pan on a hard surface to release the bubbles and bake for 35 - 40 minutes.
9. When the cake is cooked, invert the cake to cool. Remove the cake from the cake pan when it is completely cool.

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