Cream Cheese Chiffon

Dear friends, here the recipe that i have been long due to post... enjoy baking !

Yummy Yummy

Double boil - Milk, Cream Cheese & Butter

Cream  Cheese mixture & Egg yolk

Mixed in the flour to the cream cheese mixture

Egg white & Cream of tartar

Cream cheese mixture & Egg white mixture

Put batter into chiffon cake pan

Turn upside down to cool down the cake

Tadaa!!! The out-come

Ingredients:

A: 60g Milk

     45g Cream Cheese

     25g Butter

B: 4 Egg Yolks

C: 65g Flour (sifted)

D: 4 Egg White

     1/8 tsp Cream of tartar

     90g Sugar

     Pinch of salt

Methods:

1. Preheat oven and the chiffon pan at 170'C.

2. Cook (A) over double-boiler until well blended and thickens. Remove and let it cool down.

3. Add (B) into cooled cheese mixture and mix until well combined.

4. Fold in (C) and mix until smooth.

5. Beat egg white until frothy, add in cream of tartar and beat till soft peaks. Add salt and sugar, beat till stiff peaks.

6. Fold 1/2 of the egg white into cheese mixture, gently fold with a spatula until just blended.

7. Pour cheese mixture (step 6) into the rest of egg white, fold it gently until well blended.

8. Put the batter into the chiffon caker pan, bang the pan on hard surface to release the bubbles and bake for 35 - 40 minutes.

9. When cake is cooked, invert the cake to cool (refer to the picture above). Remove the cake from the cake pan when completely cool.