Tuesday, July 21, 2009

Cheese Chiffon Cake with Blueberries

Before I started baking chiffon cakes, I was horrified with all the failures. The more I read, the more terrified I became. I still remember going through Rei's blog several times but still lack the courage to bake one. I also visited baking forums and surfed the net on how to whisk the egg whites correctly. Finally took a step forward and baked my "virgin" chiffon. I'm fortunate to be successful in my first attempt and this is like a booster jab to my confidence.

I just bought another 5 punnets of fresh blueberries from the local supermarket this morning. With so many punnets sitting in my fridge, I decide to incorporate blueberries into my cheese chiffon cake.

I was disheartened when I saw the sunken fruits in my lemon yogurt cranberries chiffon cake. Keeping my fingers crossed while unmoulding, I'm glad to see only a handful of blueberries at the base ^-^

Upon slicing, this is what I get.

Cheese Chiffon Cake with Blueberries
60g milk
40g cream cheese
25g butter

65g Cake/Top flour (sifted)

4 large egg yolks

4 large egg whites100g sugar (I used 70g)
pinch of salt
1/8 tsp cream of tartar

100g fresh blueberries, coated with 1 TBSP of cake flour

  1. Preheat oven 170˚C.
  2. Cook (A) over double-boiler until well blended and thickens. Remove from double-boiler and let it cool down.
  3. Add (C) into cooled down cheese mixture and mix until well combined.
  4. Fold in (B) and (E) and mix well.
  5. Beat egg whites until frothy, add cream of tartar and beat till soft peaks. Add salt and sugar gradually and beat till stiff peaks.
  6. Fold 1/2 of the egg whites into cheese mixture, gently with a rubber spatula until just blended.
  7. Pour cheese mixture (step 6) into the rest of egg whites, fold it gently with rubber spatula until blended.
  8. Pour batter into a 9-inch (22cm) chiffon cake pan, bang the pan on a hard surface to release the bubbles.
  9. Oil a piece of aluminium foil and cover the pan loosely. Bake at 170 deg.C for 15mins.Turn down the temperature to 160 deg.C and bake for another 25 mins.
  10. Remove the foil and reduce the temperature to 150 deg.C and bake for another 10mins or till cake is cooked and nicely browned.
  11. When the cake is cooked, invert the cake to cool. Remove the cake from the cake pan when it is completely cool.


B.Karen Goh MM said...

Can I stay near you? You seem to be baking almost everyday!! I'm sure you need people to give your stuff to...:o) Unfortunately my hubby and kids are not suckers for cakes and muffins and bread, so I dun bake so often.

Blessed Homemaker said...

I'm always looking out for new recipes :P I love to bake but we can only eat so much, will give extras to neighbour, school teacher and inlaws (they only like chiffons).

fake handbags said...

You seem to be baking almost everyday!!

Blessed Homemaker said...

fake handbags,
You are right, I didn't realise that until you've mentioned. My kids are all glutton and I need to prepare lots of food for them. Then again, it's a blessing to be able to eat and still stay slim ;-)

Chiffon lover said...

Hi.... you cakes look all delicious! I notice that you didn't use chiffon pan (the one with a hole in the middle) to bake your chiffon cakes.

Did you use parchment paper in the bottom of the cake?

Thank you...!

Blessed Homemaker said...

Thanks. I didn't use a chiffon cake pan because I didn't want to add on another gadget to my cabinets.

For chiffon cakes, do not line/grease the cake base.