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. š
#anyexcusetomakechiffoncakes #shameshameDiana LOL. š
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!
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.
Set aside to cool.
In the bowl of a mixer, beat the egg yolks until they turn light and pale.
Add the cooled cream cheese mixture and continue beating until well-mixed.
Fold in the dry ingredients (flour + baking power + salt) in 2 batches.
Set this aside.
In a clean mixing bowl, whisk the egg whites until foamy.
Add the cream of tartar and continue whisking until soft peaks form.
Gradually add the caster sugar and whisk until firm peaks form.
Transfer 1/3 of the meringue into the cream cheese mixture. Beat until combined. This lightens the mixture and makes folding easier.
Gently fold in the remaining meringue in 2 batches, until no white streaks remain.
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.
Bake at 160Ā°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.
Once baked, invert the pan immediately to cool completely before unmolding.
Okay, now you know how to bake this cake, go to the kitchen and BAKE IT! š
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! š
*NOTE: Having problems with your chiffon? Chiffon Troubleshooting ā 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.
- 3 egg yolks
- 48g cream cheese
- 52.5ml milk
- 22.5ml vegetable oil
- 57g Prima Cake flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 64.5g caster sugar
- Baking Time: 35 minutes
- 4 egg yolks
- 64g cream cheese
- 70ml milk
- 30ml vegetable oil
- 76g Prima Cake flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 86g caster sugar
- Baking Time: 45 minutes
- 5 egg yolks
- 80g cream cheese
- 87.5ml milk
- 37.5ml vegetable oil
- 95g Prima Cake flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 5 egg whites
- 1/4 teaspoon cream of tartar
- 107g caster sugar
- Baking Time: 55 minutes
- 6 egg yolks
- 96g cream cheese
- 105ml milk
- 45ml vegetable oil
- 114g Prima Cake flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 egg whites
- 1/2 teaspoon cream of tartar
- 129g caster sugar
- Baking Time: 65 minutes
- 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.
- In the bowl of a mixer, beat the egg yolks until they turn light and pale.
- Add the cooled cream cheese mixture and continue beating until well-mixed.
- Fold in the dry ingredients (flour + baking power + salt) in 2 batches. Set this aside.
- In a clean mixing bowl, whisk the egg whites until foamy.
- Add the cream of tartar and continue whisking until soft peaks form.
- Gradually add the caster sugar and whisk until firm peaks form.
- Transfer 1/3 of the meringue into the cream cheese mixture. Beat until combined. This lightens the mixture and makes folding easier.
- Gently fold in the remaining meringue in 2 batches, until no white streaks remain.
- 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.
- Bake at 160Ā°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.
- Once baked, invert the pan immediately to cool completely before unmolding.
- Note that every oven is different ā you need to experiment until you find a temperature that is best for baking chiffon cakes.
- I use 65g eggs for all my bakes.
His Diana, I am a huge fan of your chiffon cake recipes. We baked your matcha pudding chiffon cake recipe last week and it was great. When I see your cream cheese chiffon cake recipe, it puts a big smile on my face because I just baked ocream cheese chiffon caake last night. Great mind thinks the same! I used another recipe which uses butter instead of vegetables oil. The cake has been popular among my friend coz it’s very soft and tasty, although texture not so much like chiffon cake. We called it a ‘fake’ Japanese cheese cake. Have you tried using butter for this recipe? I guess butter adds to the fragrance.
Hi See Yee I haven’t tried using butter because I am lazy – I normally just pour in the oil. But I will try it soon now. Thanks for the heads up!
My favorite chiffon cake is raspberry jell-o chiffon cake ā¤ļø
I’m also crazy about baking chiffon cakes or should I say I’m crazy about perfecting my chiffon cakes. It would be good to win as one can never have enough baking tools to bake up a storm. Keep on baking Diana.
For sure Michelle š
I love strawberry chiffon cake.
My favourite chiffon is pandan cake.
My favourte is Pandan Chiffon Cake!
My favourite is Chocolate Chiffon Cake with Chocolate chips
Always love to see your post.! My favourite is still the panda chiffon cake. Melt in the mouth. Can eat almost half the cake at one go if not for the high calories, I can chomp on and on…..
I am a fan of your salted egg chiffon. Bake numerous times.
My favourite is mango yogurt chiffon cake ! š
My favourite chiffon cake is lychee flavour!
Yes, I love pandas chiffon cake. Will love to try out this receipe this weekend.
My favourite chiffon cake is Gula Melaka Chiffon Cake!! š
My favourite is pandan chiffon cake, the classic!
My favourite is orange chiffon cake. Yum yum!
I think the Baileys Irish Cream Chiffon Cake sounds delicious!
I think theraspberry jell-o chiffon cake sounds delicious!
Hi Diana, my favourite is the Gula Melaka Chiffon Cake! : )
Thank you!
My favourite is blueberry chiffon cake
Hi Diana,
I’m a big fan of yours…have been following you since 2013 \(^.^)/
I have a question.
Can I substitute cake flour with other flour like plain flour?
Thanks!
Hi Mei Mei thank you so much! š For substitution pls see http://thedomesticgoddesswannabe.com/tell-me-why/
My favourite chiffon cake is pandan chiffon cake š
Love your recipes and this one is so good that I have made 2 cakes in two days ! I did add lemon zest to give it abit of an extra oommph
Thank you
Hi Diana,
I found you through pinterest when looking an idea for husband birthday cake. He likes chiffon cake. Since then I became your big fan of your chiffon cakes. I have tried 4 of your chiffon recipes (oranges, baileys, cream cheese and hokaido milk with matcha) and I cant decide which is my most favorite cake. Each has it owns special taste. I will try all your chiffon recipes so by Christmas I have more varieties of chiffon to give away
This is awesome Yovita! Send one my way this Christmas š š
Do u conduct baking class , kindly email me as I am interested , further details .
Tks , Valerie
I have added you to the mailing list!
Hi Diana,
I tried your cream cheese chiffon recipe. But there is always a well at the bottom of the cake. It’s not a waist but rather at the bottom in the middle. The cake dropped off on it’s own when inverted.
I was baking at 160Ā°C using top and bottom heat.
Any reason for this?
Hi Kat pls see http://thedomesticgoddesswannabe.com/tell-me-why/
Omg you are right! The cheese chiffon is so awesome!!! I could have it for breakfast every day.
Been following you for some time and finally garnered enough courage to make chiffon, thanks for the great pointers!
Hi Diana,
I see many of your chiffon recipe never put baking powder. Can I omit baking powder in this cream cheese chiffon as well?
yes you can
Hi. I attempted to bake this today, and because my oven only has fan forced function, I reduce your temperature by 20cel (35mins for 18cm tin) and place it at lower rack. When I removed it for cooling, I start to notice that the middle of the cake (top) start to sink in. The skin on all sides was not burnt and minimal brown color. Would you be able to advise what went wrong?
pls read the faq section in my blog for chiffon troubleshooting.
Dear Diana – can we bakes chiffon cake without using a tube pan? Can a normal cake pan make chiffon cake
sure. as long as you can figure a way to get the cake out of the mold afterwards.
I have tried so many chiffon recipes form your site & they always turn out great. I love Hay you post the ingredients for different sized cake tins!
My cake does tend to sink ever so slightly whencooling, so the part exposed to air as it cools is more sunken & dense in texture (so the bottom of the cake is slightly denser when inverted). Any idea why & how to avoid this from happening? Iām just being a bit picky, but otherwise it still turns out great.
Hi Diana, tried baking the chiffon cake based on your recipe for 25cm tube pan and i love it.
If i want the taste of the cream cheese to be stronger. How will the can i make this adjustment?
Hi maybe choose a brand of cream cheese with a stronger taste?
Normally I don’t leave a lot of comments online but I had to write one for this recipe.
This cake is great! The only thing I changed is I put little but less salt. Turned out yummy.
Texture is gorgeous.
Thanks for sharing this recipe.
Thank you so much Maya!! <3