Friday, November 19, 2010

Cream Cheese Chiffon Cake

I had baked a few chiffon cakes previously but not all posted out as I am too shameful to share my failure hahaha....I always wanted to bake chiffon cake again, despite failure for most of my chiffon cakes but I believe I need to practice more to achieve better result. So, this is my another practical for chiffon, my department girls love cheesecake so I chose to bake a cheese chiffon cake for them.

As my fear came true, the cake didn't come out successful. There was a hollow at the left side of the cake, you can actually view from the top surface of the cake.

But this was still much better than my previous bake that had a gigantic hollow in the cake which collapsed the whole cake :P. Tata... here are the photos of my previous bake, despite the failure and ugly look, the cake still tasted soft and nice.

So comparing both, I am considered the latter one near to success!

p.s. I have just baked another chiffon, stay tune for the result :D.

Small Smaller Baker is hosting a monthly baking event - Aspiring Bakers and November challenge will be chiffon cake. Although this bake was not successful but I will still submit to SSB to give her some support. If you are interested to find out more about Aspiring Bakers or would like to join in the fun, pls hop over here.

Recipe adapted from Baking Mum.

Ingredients : (for 20" chiffon cake pan)
60g milk
40g cream cheese
25g butter

65g flour (sifted)

4 egg yolks

4 egg whites
90g sugar
pinch of salt
1/8 tsp cream of tartar

1. Preheat oven 170˚C.
2. Cook (A) over double-boiler until well blended and thickens. Remove from double-boiler and let it cool down.
3. Add (C) into cooled down cheese mixture and mix until well combined.
4. Fold in (B) and mix until smooth.
5. Beat egg whites until frothy, add cream of tartar and beat till soft peaks. Add salt and sugar and beat till stiff peaks.
6. Fold 1/2 of the egg whites into cheese mixture, gently with a rubber spatula until just blended.
7. Pour cheese mixture (step 6) into the rest of egg whites, fold it gently with rubber spatula until blended.
8. Put batter into a 9-inch chiffon cake pan, bang the pan on a hard surface to release the bubbles and bake for 35 - 40 minutes.
9. When the cake is cooked, invert the cake to cool. Remove the cake from the cake pan when it is completely cool

The texture of the cake is pillowy soft with very mild cheese flavour, my department girls likes the cake a lot.


  1. Congrats on the success of your chiffon cake!

    I made this cake before it is adapted from Alex Goh's book,, it's definitely a keeper.

    Just sharing with you some tips to reduce the holes, when beating egg white, switch to low speed just before stopping and tap the mould on tabletop before baking.

    Can't wait to see ur next chiffon post.

  2. This recipe just come in the right time, I still have some balance cream cheese and wonder what to do with it, so i can use to bake this. Thanks for sharing.

  3. I made this cheese chiffon before too. Is nice, very light and soft. Glad that you never give up and finally bake a successful chiffon! Hope to see more chiffon bake from you.

  4. Practice makes perfect! Jia You. Seeing this chiffon, I remember of myself too ... when I tried chiffon in the beginning, the texture almost similar like this (
    If you compare both, your chiffon is much much better than mine.

    Looking forward to see your next chiffon post;)

  5. its still a beautiful chiffon jess! jia you you can perfect it!

  6. Practice makes perfect! I'm still practicing my skill in making chiffon also, it's really tricky but really challenging, hehe..

  7. Jia you, Jess! Your efforts will pay off one day with a lovely chiffon cake. Look forward to seeing your post on your success :)

  8. yeah!!! looking forward to see ur next chiffon cake!

  9. They are not a complete failure. The texture of the green one was good.

  10. I think the problem is the recipe to complicated, may be you can try this method , I always used this recipe never fell,!

    Good luck !!

  11. I love chiffon cake and I could imagine that this tastes good!

  12. Jess, your chiffon definitely looks good. Keep it up I'm sure you will perfect it very soon!

    Btw, u are submitting this chiffon right? Do drop me an email with one photo of your chiffon. I'm waiting. ;)

  13. Jess, I don't think there's anything wrong with the cake. Just a tiny little mistake that's all. The cakes texture look perfect. Really spongy! Thanks for sharing the recipe and hope you're enjoying your trip.

  14. Jess,good for you to conquer the chiffon! Continue playing with it and you will get the hang of it. The next step is to try a chiffon with fruit bits :)!

    The chiffon is my favourite cake but unfortunately I have not baked it for a long time... too other many things to try, too little time...

  15. Your chiffon still looks good even though it's not to your standard. Love eating this cake coz it's so, so light and fluffy.

  16. I'd wanted to make cheese chiffon but never got the chance cos my mum only likes pandan. hehe. My pandan used to be like yours too, especially baking bigger chiffons, it's harder to handle. Baking chiffons always gives me the anxious feeling as in how it'll turn out later.

    You have done well leh! :)

  17. Try to bang the pan before and after baking to break up the air bubbles in the batter/cake.

  18. Your recipe for the milk. Is the milk in powder form ( as in 60g) or liquid form?

  19. Hi Anonymous, the milk is in liquid form, fresh milk or UHT milk.


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