Wednesday, August 19, 2015

Golden Cheese Rice Flour Chiffon Cake 黄金芝士米粉戚风蛋糕 LTU #09

Super love the color of the tang mian golden cheese chiffon cake and still left quite a bit of golden cheese powder, so baked this to give-away to neighbour.

Recipe adapted from Orange Rice Flour Chiffon Cake and Tang Mian Golden Cheese Chiffon Cake

Ingredients : for 8" chiffon cake pan

5 egg yolks
10g demerara sugar
40g corn or sunflower oil  
1/8 tsp salt
45g cake flour
15g golden cheese powder
30g rice flour 在来米粉/粘米粉
65g milk

5 egg whites
50g caster sugar
1 tsp lemon juice or vinegar (I only used 1/2)

Method :
1. Sift cake flour and rice flour twice.
2. Mix egg yolks and sugar in a bowl, whisk till sugar has dissolved.
3. Add in oil, salt and milk and mix well.
4. Sift in flour and golden cheese powder and whisk well.
5.In another bowl, beat the egg whites and lemon juice/vinegar till frothy. Add in sugar gradually and beat until approaching stiff peaks (meringue stand straight with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture).
6. Use whisk to loosen the egg yolk batter a bit, then take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.
7. 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.
8. 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.

9. Bake at pre-heated oven at 150C at center rack for 25 mins and 160C for 15-20 mins. (I off the top heat element and on it back during the last 15 mins)
10. Remove the cake pan from oven, drop it from high side to prevent the cake shrink too much during cool process.
11. Turn the cake pan upside down and cool completely before remove from the cake pan. 

The cake is soft, moist, tender and fluffy, taste a bit salty sweet like cheese ring. The color of the cake is really so bright and eye catching, beautiful!


 This post is linked to the event Little Thumbs Up ~ August 2015
and hosted by Jess of Bakericious


  1. 嗨! Jess, 我好久没吃蛋糕了, 见你家出现了各式的蛋糕, 我啊, 冲动的要飞去找你了! 哈哈哈。。

  2. Jess,我两年前做过一次粘米粉戚风蛋糕,蛋糕体是比较有口感的,不错吃的!

  3. Low sugar, low fat..and the result is amazing! I love just how soft and airy it looks.

  4. Hi Jess,

    I'm sure that your neightbour must be happy receiving this :D


  5. 软绵绵的 不来捧场也不可以呢

  6. Jess, very nice leh! So long I never bake chiffon cake already.

  7. gd morning jess! yes, i remember your previous golden cheese chiffon, that 's really attractive with that beautiful golden! so is this..good to bake this for CNY too :))


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