Cream Cheese Chiffon

This cream cheese chiffon is so soft and fluffy.  So glad to chance upon this recipe and cleared the cream cheese in the fridge.

Recipe from Diana Gale

For 18cm tube pan

  1. 3 egg yolks
  2. 48g cream cheese
  3. 52.5ml milk
  4. 22.5ml vegetable oil
  5. 57g Prima Cake flour
  6. 1/4 teaspoon baking powder
  7. 1/4 teaspoon salt
  8. 3 egg whites
  9. 1/4 teaspoon cream of tartar
  10. 64.5g caster sugar
  11. Baking Time: 35 minutes

  1. In a bowl placed over a ban marie, whisk the cream cheese, milk and oil until well-blended and the cream cheese is no longer lumpy. Set aside to cool.
  2. In the bowl of a mixer, beat the egg yolks until they turn light and pale.
  3. Add the cooled cream cheese mixture and continue beating until well-mixed.
  4. Fold in the dry ingredients (flour + baking power + salt) in 2 batches. Set this aside.
  5. In a clean mixing bowl, whisk the egg whites until foamy.
  6. Add the cream of tartar and continue whisking until soft peaks form.
  7. Gradually add the caster sugar and whisk until firm peaks form.
  8. Transfer 1/3 of the meringue into the cream cheese mixture. Beat until combined. This lightens the mixture and makes folding easier.
  9. Gently fold in the remaining meringue in 2 batches, until no white streaks remain.
  10. Pour the batter into an UNGREASED chiffon pan. Lift the pan about 10cm off the tabletop and drop it to remove the larger air bubbles. Repeat this twice more. If you wish, you can also run a skewer in the batter to remove the larger air bubbles.
  11. Bake at 160°C for the time stated for the size of tube pan you are using. If the top of the cake gets too brown, place a piece of aluminium foil over the cake and continue baking.