Have a fantastic tea time with this light and airy Double Cheese Chiffon Cake by Chef Julie Yee.
Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 50 mins Ready in : 130 mins Serves : 6-8
INGREDIENTS:
- 5 Egg yolk
- 90 gm Fresh milk
- 80 gm Cream cheese
- 40 gm Butter
- 90 gm Cake flour (sifted)
- 1/4 tsp Baking powder (optional)
- 1/2 tsp Fine salt
- 1 tbsp Parmesan cheese
- Meringue Batter: 180 gm Egg Whites | 100 gm Castor Sugar | 1 tsp Corn Flour / Lemon Juice
DIRECTIONS:
- Yolk Mixture:
- Use a hand whisk to combine egg yolks, corn oil & sugar together
- Pour the liquid mixture & mix well.
- Add in sifted flour & mix till smooth. Leave aside.
- Egg White Mixture:
- Whisk the egg white lightly.
- Add in the cream of tartar & sugar gently & whisk till stiff.
- Fold the Yolk mixture into it. Use a spatula to air out bubbles at side.
- Bake at low shelf – 165°C for 45mins – 50mins till golden brown.
- Turn cake tin upside down & cool for 1hr.