Cream Cheese Chiffon 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. In the bowl of a mixer, beat the egg yolks until they turn light and pale. Add egg yolks one by one to combine well.

The slit or crown on top also popular in. Add the cooled cream cheese mixture and continue beating until well-mixed. In a clean mixing bowl, whisk the egg whites until foamy. Bunda dapat menyiapkan Cream Cheese Chiffon Cake menggunakan 14 bumbu dan dalam 5 tahapan. Begini cara memasak santapannya.

Bahan-bahan yang dibutuhkan Cream Cheese Chiffon Cake

Olah susu cair sebanyak 105 gr.
Bunda dapat Siapkan cream cheese (aku pake Anchor) sebanyak 100 gr.
Bunda dapat Siapkan butter (aku pake Anchor) sebanyak 50 gr.
Olah kuning telur sebanyak 6 butir.
Olah garam halus sebanyak 1/2 sdt.
Olah vanilla pasta sebanyak 1/2 sdt.
Bunda dapat Siapkan tepung kunci sebanyak 115 gr.
Siapkan baking powder sebanyak 1/2 sdt.
Bunda dapat Siapkan keju cheddar, potong kotak2 kecil sebanyak 80 gr.
Olah putih telur sebanyak 6 butir.
Olah gula kastor sebanyak 125 gr.
Bunda dapat Siapkan cream of tartar sebanyak 1/2 sdt.
Olah Bahan topping: sebanyak .
Bunda dapat Siapkan keju cheddar parut (optional) sebanyak .

Add the cream of tartar and continue whisking until soft peaks form. Gradually add the caster sugar and whisk until firm. I've baked cream cheese pound cake several times, but attempted a chiffon with cream cheese for the first time. The slightly tangy flavor was liked by family and friends.

Instruksi Untuk Menyiapkan Cream Cheese Chiffon Cake

Cairkan susu cair dan cream cheese dengan cara double boiler. Aduk2 pake whisk sampe larut, licin. Masukkan butter, aduk sampe larut, sisihkan..
Mixer kuning telur dan garam halus sampe pucat, masukkan adonan no.1 tadi dan vanilla pasta, aduk pake whisk sampe rata. Masukkan tepung dan baking powder, aduk rata lagi sampe licin nggak bergerindil. Penampakannya nanti kental ya... Sisihkan..
Kocok putih telur dan cream of tartar (tdk boleh ada tetesan air, kuning telur, minyak sama sekali ya). Pastikan semua alat yg dipake juga bersih, kalo nggak nanti putih telurnya nggak mau ngembang. Kocok sampe berbuih kayak buih bir. Masukkan gula bertahap sebanyak 3x, kocok sampe stiff peak (sudah pernah aku jelasin di resep2 sebelumnya)..
Masukkan kocokan putih telur ke adonan no.2 secara bertahap juga, sekitar 4x. Diaduk balik seperti melipat ya... Jangan diaduk muter2 apalagi ngaduknya semangat 45, auto bantet cakenya 🤭😂 Aduk pelan aja sampe semua tercampur rata. Hasil adonan akhir masih tetep kental ya... Kalo dijatuhkan dr atas spatula seperti pita, bukan cair. Terakhir masukkan potongan keju, aduk rata sebentar aja. Tuang ke loyang chiffon. Oven dengan suhu 160 derajat selama 60 menit api bawah. Ini ovenku ya....
Tes tusuk, kalo sudah ndak ada yg nempel boleh dikeluarin dr oven, balik di atas leher botol. Tunggu sampe bener2 dingin, baru keluarin dr loyang. Cara keluarinnya harus disisir pinggir loyang pake pisau tipis yang tajem, trus lepas pelan2. Memang harus sering latian yaa, supaya hasilnya mulus nggak bocel2 😊.

This Cheddar cheese chiffon cake was quite a popular cake in blogoshere few years ago. The recipe is adapted from Richard Goh's cookbook 'Fantastic Cheesecakes' with slight adjustment. The cake turned out soft, light and fluffy, barely sweet with just a subtle of cheese flavour. I have some cream cheese left over from a previous bake and decided to use it to make a Cream Cheese Chiffon Cake. Procedure: Heat the baking pan in stovetop.