Cream cheese chiffon cake

Hi Lilis here the recipe

23cm chiffon pan

Ingredients:

(A)

- 90g milk

- 60g cream cheese

- 40g butter

Double-boiler until well blended and thicken.

(B)

100g cake flour (sifted)

Add (B) and mix until smooth

(C)

6 egg yolks (I used 60g egg)

Add (C) one at a time and mix until well combined

(D)

6 egg whites

90g sugar

Pinch of salt (omit if you're using salted butter)

Whip the egg whites in (D) until foamy. Add the sugar in gradually. Whip until stiff.

Fold in the egg white into the earlier cream batter.

Baked in preheated oven at 175C for 35 to 40 minutes. (Diff oven works differently, u need to adjust to ur own oven)

Method:

Cook (A) over double-boiler until well blended and thicken.

Remove from double-boiler. Add (B) and mix until smooth

Add (C) one at a time and mix until well combined

Whip the egg whites in (D) until foamy. Add the sugar in gradually. Whip until stiff.

Fold in the egg white into the earlier cream batter.

Baked in preheated oven at 175C for 35 to 40 minutes. (Diff oven works differently, u need to adjust to ur own oven)

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