I love baking chiffon cake.Once I understand the theory how to make a perfect chiffon cake that was light and fluffy,I never stop trying to make others flavors or incorporate others ingredients to make various type of chiffon cake at second thought.Actually it's quite an experiment and interesting,not to said it's also fun and delicious!! Today I used cottage cheese instead of regular cheese or cream cheese.This chiffon is slightly damp but still fluffy. Maybe the cottage cheese has the density of water or milk.Honestly, chiffon cake it's not hard to bake.If you never try why not try it's today??
1 cup cake flour,sieved
1/4 cup all purpose flour,sieved
1 tsp baking powder
6 large egg yolk
1/2 cup cottage cheese
1/2 cup granulated sugar
1 stick unsalted butter
3/4 cup milk (1 % or 2%)
1/4 cup vegetable oil
6 large egg white
3/4 cup granulated sugar
1/4 tsp tartar powder
1:Prepare 2 x 18 cm or 1 large tube pan.Preheat oven at 350 F.
2:Double boil ingredients (B) until melted and cool completely before use.
3:Whip ingredients (C) ,slowly increase speed to high.Beat for 10 minutes or until it's stiff peaks.
4:Combine ingredients (A) in a large mixing bowl,whip until well mix,then pour ingredients (B) into the mixture,keep whipping until well mix,set aside.
5:Use a large spatula,scoop 1/4 of ingredients (C) into ingredients (A+B), fold the egg white into the yolk mixture,then continue to scoop the white egg and fold until the batter well mix.Do not beat or whip the mixture!!.
6:Pour the batter into the tube pans.Bake in middle rack oven for 45-55 minutes.Remove from oven and top it upside down until it's cool. It's should be cooled upside down to prevent a dense result.
7:Use a knife to remove the cake from tube pan.Slice and serve.