Tuesday, July 15, 2014

Tang Mian (Cooked Dough) Golden Cheese Chiffon Cake 烫面黄金芝士戚风蛋糕



Chiffon cake is always my favorite, especially pandan chiffon cake which I love it since young. However I have phobia to bake it as I failed a few times before, so most of times I will skip chiffon cake recipes and those cakes using similar method. Until I have finally able to churn out nice and successful golden sponge cake, that's making me more confidence of handling eggs separation method. When I got to know that bake-along theme is chiffon cake, I decided that this is the best opportunity to push me to bake it.

As tang mian method is now my favorite, definitely I am going to use it for chiffon cake. To decide which flavor to bake, as that was a last min thing so I just looked out for the ingredients available at home.

I actually baked a chocolate flavor but that was a failure, I decided to look out for another recipe but I do not want chocolate flavor anymore. After checked my ingredients stock, I then realized I have not used my golden cheese powder yet. I did some searching and decided to modify the recipes from my blogger buddies. As both of them didn't post the detail steps, I referred to another blogger buddy and also my golden sponge cake.

The color of the cake is so bright and orangy, so eye catching and pretty and feel so sunny by looking at it. Love the cake in heart shape too, thanks so much to my baking buddy for this lovely gift!

I baked the cake twice, 1st cake was baked at 150C and the top was smooth, no crack at all after out from oven and wrinkled a bit after cooled down. However the batter should be for 18cm/7", thus the cake is a bit shorter.

For 2nd bake, I increased the amount of ingredients and baked at 160C for about 45 mins. The top cracked a bit and a bit too brown compared to the 1st bake. The cake is tall, probably about another 1/4 to 1/3 taller than the pictures above.

Recipe modified from 最爱的是我。。。,  eileen の记事 and steps reference from Butter, Flour and Me and golden sponge cake

1st Bake
Ingredients :
40g cake flour
20g golden cheese powder
10g corn flour
50g milk
50g vegetable oil
3 egg yolks 

3 egg whites
50g sugar
1 tsp lemon juice or vinegar or cream of tartar

* I used 4 as the eggs are small, about 50-52g each with shell
* the recipe should be for 18cm/ 7" heart shape chiffon pan but I have only 20cm/8" so the cake was a bit short
* bake at 150C for 40-45 mins

2nd Bake
Ingredients :

50g cake flour
20g golden cheese powder
12g corn flour
60g milk
60g vegetable oil
4 egg yolks 

4 egg whites
60g sugar
1 tsp lemon juice or vinegar or cream of tartar

* I used 60-63g eggs with shell
* this yield a tall cake for 20cm/8" heart shape chiffon cake pan
* bake at 160C for 45 mins

1. Prepare a chiffon cake pan, don’t need to grease or line paper.
2. Separate egg white and egg yolk into two mixing bowls. 
3. Pour oil and milk in a sauce pan, heat up till you see small bubbles at the side, remove from heat.
4. Immediately add in the sifted flour + golden cheese powder + corn flour, quickly stir to mix well and form a soft dough.
5. Scape the soft dough into a empty mixing bowl, slowly add in egg yolks and whisk till become smooth batter, set aside.
6. Beat egg whites till frothy, add in lemon juice. Gradually add in sugar and beat until approaching stiff peaks (meringue stand straight up with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture)
7. Take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.
8. Fold in 1/2 of meringue and use a silicone spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.
9. Pour the batter from a considerable height into cake pan, lightly shake it left and right to level the cake, then gently bang the cake pan on the table top to release air bubbles.
10. Bake at pre-heated oven at 150C at center rack for 40-45 mins. (I off the top heat element and on it back during the last 15 mins)
11. Remove the cake pan from oven, drop it from high side to prevent the cake shrink too much during cool process.
12. Turn the cake pan upside down and cool completely before remove from the cake pan. 

The cake is so soft, fluffy, fine texture and moist, quite similar to the golden sponge cake. The cake is salty sweet, the after taste is a bit too salty for me heeheehee…, tasted like the tidbits cheese ring, the color looks like too :D. Definitely gonna to try out this tang mian method to churn out other flavors.

I'm linking this post to  Bake Along and this week's theme is Chiffon Cakes
jointly hosted by Joyce of  Kitchen Flavours, Zoe of  Bake for Happy Kids and Lena of Frozen Wings


  1. Beautiful golden chiffon ..n ...beautiful pics too.

  2. What a gorgeous chiffon cake you have !
    I like the golden colour and the soft ,fluffy texture as well.
    Good job!

  3. I can see that your chiffon is extremely soft and spongy and lovely texture. I loved the gorgeous colour. You must be very happy with such success. Now that you've more confidence in making chiffon cake, hope to see more chiffon cakes from you.

  4. Hi Jess, very lovely cake using cooked dough method. With cheese, the chiffon is definitely good. Thanks for sharing, I'll try this.

  5. What is golden cheese?
    The chiffon looks fantastic, Jess.

  6. i love the golden color! and that heart shape pan. where to buy from?

  7. Hi Jess,

    Looking forward if you are creating new flavours of tang mian chiffon cakes... Your golden cheese one looks beautifully soft.


  8. Hi Jess, lovely bright orange golden cheese chiffon cakes ^-^ !

  9. Jess, thumbs up! Your chiffon successful and I love the bright sunny colour!

  10. 原来这个golden cheese powder的味道像那个cheese ring cracker,哎哟我走宝了咯。。因我只爱吃那种cheese的嘛。咔咔咔~~


  11. 金黄黄的蛋糕, 请我吃一片叻!

  12. Your love chiffon so "golden", I must come to your house with a pair of sun glasses! Nice cake!

  13. Love the golden sunny colour of your cake! Looks so prettty and yummy! I have not tried this tang mian method before, have seen it at Zoe's too. One of these days, I shall attempt this method too. Thanks for sharing!

  14. wow, the colour is really golden, very attractive...i can also see how spongy the cake is. hopefully one day i can try out this cooked dough method too! thx for linking with us, jess. Cheers!

  15. Hi Jess,
    This chiffon look very spongy. The color is so sunny and lovely.
    I never try cooked dough method would like to try out in future.

  16. The cooked dough method really makes the chiffon cake extremely spongy! Gotta try it out sometime.

  17. Beautiful chiffon cake! I've never tried cheese flavor so I'm very curious. The color is so rich, I bet it tastes delicious too! :)

  18. Amazing and the color is so bright and beautiful, I'd love to taste this fluffy light cake :)

  19. your golden cheese chiffon cake looks so lovely.
    I would love to try out this recipe. Only problem is I cant seem to find golden cheese powder.
    Where can I buy it in Singapore

    1. Hi I am not sure where to buy at Spore cos I bot it at Taiwan.


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