Wanted to make a nice cake for my girls today. A cake with chiffon texture and a flavor that they like. I remember seeing this Cream Cheese Chiffon cake recipe on some food blogs and hence decided to give it a try since the comments are all good. :) Since a plain old chiffon cake is not that appealing to a kid, I decided to decorate it with some fresh whipped cream, fresh blueberries and chocolate sandwich cookies. My girls were totally excited when they see me decorating the cake. Stealing a taste of the cream, popping a blueberry in their mouths and wanting to poke candles in it and kept insisting that mommy is making her birthday cake, haha!For easier reference next time, here is the recipe I used for the cake:
Ingredient for Cream Cheese Chiffon cake:
40g cream cheese, room temperature
25g butter, room temperature
60g fresh milk
65g cake flour
4 egg yolks
4 egg whites
1/4 tsp salt
1/8 tsp cream of tartar
- In a heat proof bowl, microwave the milk, butter and cream cheese together for 1 minute. Then using a whisk to stir in to blend everything together.
- Sift in the cake flour and stir to combine. Then add the egg yolks and mix well.
- Preheat oven 170˚C. Wrap the base of a tube pan with aluminum foil to prevent leakage while baking.
- In another clean mixing bowl, add the egg whites with salt and beat till foamy. Add cream of tartar and continue to beat and gradually adding the sugar in. Beat till mixture becomes stiff peaks.
- Gently fold the egg white into the egg yolk mixture in 3 separate portions and making sure everything is well combines.
- Pour cake batter into the tube pan and bake in oven for 35 to 40 minutes.
- Once baked, remove from oven and invert the tube pan and allow to cool completely in that manner before unmolding.
Note that for decorating the cake, it's really up to your own imagination and creativity. I merely used whatever I found in my fridge and pantry. And I am sure no matter how you decorate the cake, your family and friends will like it very much since it's made with love. ;)
The cake texture is indeed soft and light, very easy to eat. It's almost like the Japanese Soft Cheesecake that I make.