Cheese Chiffon Cake

Name: Cheese Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 125g Cream cheese; 30g Flour; 10g corn starch; 25ml milk; 1 tablespoon butter; 3 pcs egg; 30g granulated sugar; 1g Cream of tartar

by Zhai Nu...

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

A long time, a long time... I haven't posted my own food! ! I was very busy some time ago, so I basically didn't fire, so I haven't come to Meitian for a look. I don't know if everyone is okay? Have you forgotten me~😜
After finally taking a break, I made a cheese chiffon today to try it! "

Ingredients

125g Cream Cheese
30g Flour
10g Corn Starch
25ml Milk
1 tablespoon Butter
3 pcs Egg
30g Granulated Sugar
1g Cream Of Tartar

Cheese Chiffon Cake

1. Prepare materials.

2. Cream cheese with butter, milk, and melt in water.

3. Add 3 egg yolks after drying.

4. Add the flour and cornstarch that have been sifted twice.

5. Stir well.

6. Add an appropriate amount of cream of tartar to the egg whites, then add 1/3 sugar

7. Add the remaining sugar in 3 times and beat until stiff and foamy.

8. Stir the egg whites into the mayonnaise in 3 steps.

9. Mix the two thoroughly and pour into a 6-inch mold at 145 degrees for 45-55 minutes.

10. After taking it out, shake out the moisture and buckle until it is dry.

11. It's ready to eat!

Tips:
1. As long as tartar powder is added, it will generally not defoam, so don't worry too much.
2. You can look at it during the last 10 minutes of baking. Shake the cake mold to make the surface vibrate a little, indicating that it can be taken out, or the baking is too dry.
3. After being refrigerated, it will be more delicious to eat!