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)
A:
60g milk
40g cream cheese
25g butter

B:
65g flour (sifted)

C:
4 egg yolks

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

Method
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

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