This entry might be the last post I'm going to post before I leave for my summer vacation in Asia in 2 days.If I have a chance to bake or make something delicious and good in my mom home ,I will post it provided the internet connection will co-operate .Well,I remember baked cream cheese chiffon cake before but this time I tried to twist the ingredients slightly..Hope you like it!
1 cup cake flour
1/2 cup all purpose flour
5 large eggs yolk,room temperature
1/2 cup sugar
1 tsp baking powder
8 oz or I block cream cheese, softened
200 ml milk
1 cup melted butter(1 1/2 stick or 10 tbsp)
6 large white eggs
1 cup sugar
1 tsp tartar cream
1:Combine all (B) in double boiler,cook until it's thicken and inco-operate together.Set aside to cool down or if you are in rush bath with ice cold water to cool down.
2:Pre-heat oven to 350F degree F (my oven is slightly high in temperature so I set at 325 F)
3: Sieve all the (A) ingredients in a mixing bowl except eggs,beat until well combined.
4: Mix and beat ingredients (A) until well blended and then add in ingredient(B) ,whisk until smooth.
5:Beat ingredients (C) in mixer on high speed until stiff peak and glossy. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed.Do not beat!!
6: Pour batter into a un-greased 10" tube pan and bake for 45-55 minutes or used a bamboo skewer to test the cake. Just insert the skewer into the center of the cake and it should comes out clean.
7: Invert cake and let it cool complete in the pan. When is cool, loosen the edge of the pan with knife and remove cake.
8: Cut the cake to 12 pieces or your desire size and serve with tea or coffee.