Hello everyone, I'm Qiong, welcome to my channel
Today I'm sharing this cream cheese chiffon cake, fluffy as clouds
A good chiffon cake can be seen by looking at the texture inside, the cream cheese flavor is particularly delicious
You need to prepare 100g of cream cheese, I used this package about half the amount
The cream cheese needs to be softened by heating it in water first, and another way is to microwave it to soften it as well
Soften until smooth, then add 40ml of milk and continue to mix well
Prepare 5 eggs, separate the yolks and whites first
Put the yolks into the cream cheese batter
Mix well with a whisk
After mixing, add 60g of cake flour
Continue mixing with a whisk, the batter is in a very smooth
Now whip the egg whites, a few drops of lemon juice will remove the fishy and also make the whipped meringue more stable
First turn on the medium-high speed whip, whip to large fish-eye bubbles and add 1/3 of the caster sugar
Whip to small fisheye bubbles, then add 1/3 of the caster sugar
Add the remaining 1/3 of the granulated sugar when the texture becomes visible
Finally whip until small hooks form.
Add 1/3 of the meringue to the egg yolk and mix well
Then add the rest of the meringue to the egg yolk and mix well
The final state of the cake batter is a smooth drop like a ribbon
Pour the cake batter from the top into the 7-inch hollow cake mold
Stir with chopsticks to remove some of the air bubbles and place in the preheated oven on the lower middle level.
Bake at 150°C (300°F) for 20 minutes, then turn to 160°C (320°F) for 30 minutes.
Remove the baked cake from the oven, shake it a few times to remove the heat, then turn it upside down and let it cool
After about 2 hours, the cake is almost cold enough to cut, so let's remove the mold.
You can remove the cake with the spatula by scoring around the edges, then scoring in the center, and then shaking it a few times with your hands
Pat away the crumbs on the outside and press the cake toward the center with your hand so that you can remove the bottom plate
Cut to see the tissue inside
Very fine and dense, with a little bit of pressure to spring back slower, this is because the cake's moisture content is relatively high, so the cake is more moist, the taste is very good
It's like cotton when you break it with your hands, light and fluffy as a cloud
The taste is also very good, if you like the food I made, do not forget to give me likes + subscribe, thank you for watching, see you in the next video