Sunday, October 23, 2016

Lemon Cream Cheese Chiffon Cake

I haven't been uploading any videos recently because I have been focusing on my cooking skills... haha but I should keep a balance between baking and cooking (hopefully!)...
Anyway... I tried a new technique of combining the egg whites with the egg yolk mixture and this might be helpful for those who are struggling with the folding part when making a chiffon cake.

Lemon Cream Cheese Chiffon Cake
(makes a 8" cake)

160g cream cheese (softened)
130g caster sugar
6 egg yolks
25g oil
half of a lemon (for lemon juice and zest)
70g milk
130g cake flour
3/4 tsp baking powder
8 egg whites


  1. Beat the cream cheese and 1/3 of the sugar together until smooth and creamy.
  2. Add the egg yolks one at a time and combine well.
  3. Add the oil, milk, lemon juice and zest and mix until well combined. Set aside.
  4. Sift in the flour and baking powder. Mix until it becomes very smooth.
  5. With a hand held mixer, on high speed, beat the egg whites until it becomes frothy and foamy. Add the sugar in three portions and continue to beat on high speed. When the mixture nearly reaches stiff peaks (the beaters starting to leave a trail behind), beat  on low speed to stabilise the egg whites. The egg whites should have stiff and stand-alone peaks when the beaters are lifted.
  6. Using a whisk, mix 1/3 of the egg whites into the egg yolk mixture to lighten up the egg yolk mixture. You are welcome to try this technique if you're struggling with the folding of the egg whites.
  7. Add the lightened egg yolk mixture back into the egg whites. Using a whisk, mix very very gently until the two mixtures are blended together. Be careful, don't deflate the egg whites. At the end, I like to fold a few times to check that everything is blended together.
  8. Pour into a 8" tube pan (don't grease the cake pan). Drop the pan a few times to release the trapped air bubbles. Bake in a pre-heated oven at 170C for 40 - 45 minutes. Invert the cake and cool completely before removing the cake from the pan.
And here's the video!


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