{Giveaway} cream cheese chiffon cake

Wait! Wait! 

I know what you are thinking!

“Another chiffon cake recipe, Diana???”

Well, in my defense, I am giving away not one, but two sets of tools to help you make gorgeous and tall chiffon cakes! So it is only right that I give you more chiffon cake recipes to play around with. πŸ˜›

#anyexcusetomakechiffoncakes #shameshameDiana LOL. πŸ˜€

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If you want to have a chance to win this set of chiffon baking tools, simply complete the Rafflecopter at the end of this post!

And to top it all, this Cream Cheese Chiffon cake is so seriously good, you really must bake it!

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I have made, oh I think, about 8 of these cakes to give away and every single person has commented on how soft the cakes were! 

Seriously good, I tell ya!

In fact, as I am typing this post, another one of these babies is baking in the oven. Oh, the aroma! It is driving me positively bonkers.

So here are the instructions on how to bake this cake! 

In a bowl placed over a ban marie, whisk the cream cheese, milk and oil until well-blended and the cream cheese is no longer lumpy. 

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Set aside to cool.

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In the bowl of a mixer, beat the egg yolks until they turn light and pale.

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Add the cooled cream cheese mixture and continue beating until well-mixed.

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Fold in the dry ingredients (flour + baking power + salt) in 2 batches.

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Set this aside.

In a clean mixing bowl, whisk the egg whites until foamy.

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Add the cream of tartar and continue whisking until soft peaks form.

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Gradually add the caster sugar and whisk until firm peaks form.

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Transfer 1/3 of the meringue into the cream cheese mixture. Beat until combined. This lightens the mixture and makes folding easier.

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Gently fold in the remaining meringue in 2 batches, until no white streaks remain.

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Pour the batter into an UNGREASED chiffon pan. Lift the pan about 10cm off the tabletop and drop it to remove the larger air bubbles. Repeat this twice more. If you wish, you can also run a skewer in the batter to remove the larger air bubbles.

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Bake at 160Β°C for the time stated for the size of tube pan you are using. If the top of the cake gets too brown, place a piece of aluminium foil over the cake and continue baking. 

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Once baked, invert the pan immediately to cool completely before unmolding.

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Okay, now you know how to bake this cake, go to the kitchen and BAKE IT! πŸ™‚

Personal note: One of my readers is baking her way through all my chiffon recipes. How awesome is that! So Katherine, here’s another one to add to your list! πŸ˜€

*NOTE: Having problems with your chiffon? Chiffon Troubleshooting – See here!

To take part in the giveaway for TWO sets of tools, each consisting of a 18cm chiffon baking pan, a set of measuring spoons and cups, a digital kitchen scale and a pack of Mango pudding mix, simply complete the Rafflecopter below! :)

a Rafflecopter giveaway

*Two sets consisting of a 18cm chiffon baking pan, a set of measuring spoons and cups, a digital kitchen scale and a pack of Mango pudding mix will be sent to 2 winners. An email will be sent to the winners to notify him/her of the win. Should a reply not be received within 48 hours, another winner will be selected. This contest is opened to only residents of Singapore.

Cream Cheese Chiffon Cake
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For 18cm tube pan
  1. 3 egg yolks
  2. 48g cream cheese
  3. 52.5ml milk
  4. 22.5ml vegetable oil
  5. 57g Prima Cake flour
  6. 1/4 teaspoon baking powder
  7. 1/4 teaspoon salt
  8. 3 egg whites
  9. 1/4 teaspoon cream of tartar
  10. 64.5g caster sugar
  11. Baking Time: 35 minutes
For 21cm tube pan
  1. 4 egg yolks
  2. 64g cream cheese
  3. 70ml milk
  4. 30ml vegetable oil
  5. 76g Prima Cake flour
  6. 1/4 teaspoon baking powder
  7. 1/4 teaspoon salt
  8. 4 egg whites
  9. 1/4 teaspoon cream of tartar
  10. 86g caster sugar
  11. Baking Time: 45 minutes
For 23cm tube pan
  1. 5 egg yolks
  2. 80g cream cheese
  3. 87.5ml milk
  4. 37.5ml vegetable oil
  5. 95g Prima Cake flour
  6. 1/4 teaspoon baking powder
  7. 1/4 teaspoon salt
  8. 5 egg whites
  9. 1/4 teaspoon cream of tartar
  10. 107g caster sugar
  11. Baking Time: 55 minutes
For 25cm tube pan
  1. 6 egg yolks
  2. 96g cream cheese
  3. 105ml milk
  4. 45ml vegetable oil
  5. 114g Prima Cake flour
  6. 1/2 teaspoon baking powder
  7. 1/2 teaspoon salt
  8. 6 egg whites
  9. 1/2 teaspoon cream of tartar
  10. 129g caster sugar
  11. Baking Time: 65 minutes
Instructions
  1. In a bowl placed over a ban marie, whisk the cream cheese, milk and oil until well-blended and the cream cheese is no longer lumpy. Set aside to cool.
  2. In the bowl of a mixer, beat the egg yolks until they turn light and pale.
  3. Add the cooled cream cheese mixture and continue beating until well-mixed.
  4. Fold in the dry ingredients (flour + baking power + salt) in 2 batches. Set this aside.
  5. In a clean mixing bowl, whisk the egg whites until foamy.
  6. Add the cream of tartar and continue whisking until soft peaks form.
  7. Gradually add the caster sugar and whisk until firm peaks form.
  8. Transfer 1/3 of the meringue into the cream cheese mixture. Beat until combined. This lightens the mixture and makes folding easier.
  9. Gently fold in the remaining meringue in 2 batches, until no white streaks remain.
  10. Pour the batter into an UNGREASED chiffon pan. Lift the pan about 10cm off the tabletop and drop it to remove the larger air bubbles. Repeat this twice more. If you wish, you can also run a skewer in the batter to remove the larger air bubbles.
  11. Bake at 160Β°C for the time stated for the size of tube pan you are using. If the top of the cake gets too brown, place a piece of aluminium foil over the cake and continue baking.
  12. Once baked, invert the pan immediately to cool completely before unmolding.
Notes
  1. Note that every oven is different – you need to experiment until you find a temperature that is best for baking chiffon cakes.
  2. I use 65g eggs for all my bakes.
Adapted from kitchenkemistry
Adapted from kitchenkemistry
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/
 



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