Cream Cheese Chiffon Cake

Cream Cheese Chiffon Cake


Egg Yolk Batter:

4 egg yolks

70g caster sugar

80ml canola oil

160g cake flour

¼ tsp salt

200g cream cheese

200ml full cream milk


8 egg whites

50g caster sugar

Preparation Instructions:

  1. Preheat oven at 170C.
  2. Mix cream cheese and full cream milk together, double boil until just melted. Remove and set aside to cool completely.
  3. In a mixing bowl, add in egg yolk and caster sugar, whisk to combine.
  4. Add in canola oil, whisk to combine.
  5. Add in cream cheese mixture, whisk to combine.
  6. Add in cake flour and salt, whisk to combine.
  7. Beat egg whites with an electric mixer until bubbles form. Mix in 1/3 of caster sugar at a time, and beat well between additions. Continue to beat until stiff peaks form.
  8. Spoon out 1/3 of the beaten egg whites and mix into the egg yolk batter.
  9. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined.
  10. Pour batter into a 20cm chiffon cake pan. Level the surface with a spatula.
  11. Bake in preheated oven at 170C for 1 hour.
  12. Remove cake from the oven, invert the pan immediately. Allow to cool completely.




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