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Tuesday 26 July 2016

Cheese Chiffon Cake

Recipe adapted and modified from Anncoo Journal.

*I used a 21cm tube tin

90g milk
60g cream cheese or cheddar cheese (I used a mixture of both)
38g butter
6 egg yolks
90g cake flour
15g corn flour

6 egg whites
110g sugar
½ tsp cream of tartar


  1. Preheat oven at 150C.
  2. Sieve both types of flours together.  Set aside.
  3. Boil milk, then lower heat and add in cheese and butter stir till melt.  Set aside to cool.
  4. Once the cheese mixture has cooled, whisk in egg yolks, then flour till well incorporated.  Set aside.
  5. Beat egg whites until foamy, then add cream of tartar. Gradually add in castor sugar and continue beating until firm peaks formed.
  6. Add the meringue into yolk batter, by 3 or 4 portions.  Fold in each portion with hand whisk, and fold the last portion with a spatula.  Fold until you do not see any meringue in the batter.
  7. Transfer batter to the tube tin, bang on the table top few times to remove air bubbles.
  8. Send it to bake at 150C for 1hour.
  9. Once it is done, remove the cake from the oven immediately and invert to cool completely before un-moulding.