Golden Cream Cheese Chiffon Cake - A Delicious Recipe You Haven't Tried Yet
Golden hue
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Light and soft texture
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This cream cheese chiffon cake has been widely loved and customized, it's a secret weapon for private orders, the cake batter specially adds creamy and fragrant cream cheese, and after baking, it emits a charming cheese flavor.
The finished product is soft and elastic, and it can immediately bounce back when pressed.
The air holes are evenly distributed, and the texture is naturally light and airy without being sticky.
Let's grab this Cooking Tree recipe!
Golden Cream Cheese Chiffon / Recipe
Cream cheese: 70g Milk: 25g Egg yolks: 3
Sugar: 20g Salt: 1g Vegetable oil: 25g
Vanilla extract: 2g Low-gluten flour: 60g Baking powder: 2g
Egg yolk foam: 3 egg yolks + 60g sugar
Pour milk and cream cheese into the bowl, and send it into the microwave for 20 seconds, stir until it becomes a smooth, grain-free cheese liquid.
Beat the egg yolks evenly, then add 20g sugar and 1g salt, and fully beat until blended and thickened. The size of the egg yolks used here is about 50-60g, if you use small chicken eggs, you may need to add one more, the egg yolk and egg yolk foam are both for mixing mainly.
Add vanilla extract and vegetable oil, and beat evenly. Here, it's necessary to fully emulsify.
Pour the cream cheese liquid into the egg yolk liquid and stir evenly.
Sift low-gluten flour and baking powder, and stir until smooth and without grains. The egg yolk paste is mainly for mixing.
▲ Pour 3 egg yolks into the bowl, and remember to clean the bowl, no water, no oil, no stains. First, whisk the egg yolks to form a crude foam, then pour the first sugar to beat.
▲ When the egg yolk foam is delicate, pour in the second sugar to continue beating ~
▲ When the egg yolk foam becomes slightly viscous and the foam disappears, add the third sugar;
▲ Continue beating for a short while, and the egg yolk foam will appear with wrinkles, the best beating is to try not to let the beater touch the bowl wall, you can keep the beater still, rotate the bowl to beat.
▲ Beat until the egg yolk foam appears with a glossy texture and clear wrinkles, pull up a hook and bend downwards, that's the state.
Pour the egg yolk foam into the cake batter in 3 parts and gently fold it in.
Just gently fold it from the bottom up, don't use a circular folding method.
If you use a knife, both folding and cutting should be used, and it won't go wrong.
The cream cheese chiffon cake batter is particularly soft and smooth, and it can be baked now.
Recommend using a 6-inch hollow mold, which is evenly heated. If not, use other molds.
Pour it in and move it back and forth with a chopstick or bamboo skewer, and send it into a preheated oven at 160 degrees for 35-40 minutes.
After baking, take it out and invert it, and let it cool completely before demolding.
Use a small knife to draw a circle along the inner wall of the mold, and then remove the cake.
This cake has baked very well in color, and its shape is full and flat, and its texture is very elastic.
It added a lot of cream cheese, and the air holes inside the texture are even and bounce back when pressed!
Super light and soft hand feel, you can gently break it open.
Dip it in milk, it's very delicious, even those who don't like cake may fall in love.
