My good friend SL tried a Cheese Chiffon cake using sliced cheddar cheese and the result was disappointing. I shared this recipe with her and they like this version better. Although I've got this recipe on hand for the longest time, I end up not baking it again. But after Aunty A passed me some to try, I was reminded that I need to at least bake this once. I don't know if it's just me but I just have to try baking it once, at least I can say I've tried.
While baking in the oven, this cake didn't crack on me at all :)
As I was sliding my knife round the sides of the cake, I immediately felt something quite different. When I overturned the cake, it just slide out of the cake pan very easily and there I have it, a big hollow cake at the base! According to Rei's blog, having a sunken cake means the oven temperature is too high. But I wonder why because I've been using the same temperature throughout my previous chiffon cake making and I do not have such a problem.
It is definitely a disappointing sight but the consoling part is the cake is yummy. I will definitely make this again.
40g cream cheese
65g Cake/Top flour (sifted)
4 large egg yolks
4 large egg whites
100g sugar (I used 70g)
pinch of salt
1/8 tsp cream of tartar
- Preheat oven 170˚C.
- Cook (A) over double-boiler until well blended and thickens. Remove from double-boiler and let it cool down.
- Add (C) into cooled down cheese mixture and mix until well combined.
- Fold in (B) and mix until smooth.
- Beat egg whites until frothy, add cream of tartar and beat till soft peaks. Add salt and sugar gradually and beat till stiff peaks.
- Fold 1/2 of the egg whites into cheese mixture, gently with a rubber spatula until just blended.
- Pour cheese mixture (step 6) into the rest of egg whites, fold it gently with rubber spatula until blended.
- Pour batter into a 9-inch (22cm) chiffon cake pan, bang the pan on a hard surface to release the bubbles and bake for 35 - 40 minutes.
- When the cake is cooked, invert the cake to cool. Remove the cake from the cake pan when it is completely cool.