Cheddar Cheese Chiffon Cake

• Vegetarian

• Refrigerated

  • 10 Egg white
  • 10 Egg yolk

• Baking & Spices

  • 25 g Cornstarch
  • 1/2 tsp Cream of tartar
  • 150 g Flour
  • 120 g Sugar
  • 90 g Sugar - ( i used

• Dairy

  • 63 g Butter
  • 100 g Cream cheese
  • 1/8 tsp Cream of tarta
  • 150 g Milk

Found on anncoojournal.com

Description

Ingredients

• For 8 inch (20cm) chiffon pan - bake for 35-40 minutes
• 60g milk
• 40g cream cheese (I used 2 slices cheddar cheese )
• 25g butter
• 4 egg yolks
• 60g all-purpose flour, sift together with corn flour
• 10g corn flour
• 4 egg whites
• 90g sugar - ( I used 80g sugar)
• ⅛ tsp cream of tarta
• For 9 inch (23cm) chiffon pan - bake for about 45-50 minutes
• 90g milk
• 60g cream cheese (or 3 slices cheddar cheese )
• 38g butter
• 6 egg yolks
• 90g all-purpose flour, sift together with corn flour
• 15g corn flour
• 6 egg whites
• 120g sugar
• ½ tsp cream of tartar

Directions

• Preheat oven 170˚C.
• Boiled milk at medium heat. Lower heat add in cheese and butter stir till melted. Leave milk mixture to cool.
• Add egg yolks into cooled down cheese mixture and mix until well combined. Sift in flour and mix until smooth.
• Beat egg whites and cream of tartar until frothy. Add sugar in batches and beat till stiff peaks.
• Fold ⅓ of the egg whites into cheese mixture, gently fold well with rubber spatula.
• Pour cheese mixture into the remaining egg whites, fold it gently with rubber spatula until blended.
• Pour batter into a 8-inch chiffon cake pan, bang the pan on a hard surface to release air bubbles and bake for 35 - 40 minutes.
• Invert cake immediately after bake, cool completely on rack before consuming.