Cream Cheese Chiffon Cake Recipe

Name: Cream Cheese Chiffon Cake
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6
Cuisine: Korean
Ingredients: 70g Cream cheese; 25g Milk; 3 Egg yolks; 20g Sugar; 1g Salt; 25g Vegetable oil; 2g Vanilla extract; 60g Cake flour; 2g Baking powder; 3 Egg whites; 60g Sugar

by Cooking Tree 2020-05-09

written by Cooking Tree Published: 2020-05-09Updated: 2022-05-15

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I made a chiffon cake with a moist and deep flavor by adding cream cheese ~
It’s a simple and basic cake, but the taste is really good.

Chiffon with cream cheese has a larger pore than other chiffon cakes.

As for the chiffon cake, the meringue is the most important factor, so the completion of the cake varies depending on the meringue condition.

When I make the dough, I don’t mix it for a long time, but I need to work quickly and bake it.

You can cool it down and eat it right away, but if you aging it cold in the refrigerator for a day, you can feel the flavor of cream cheese more ~

Cream Cheese Chiffon Cake
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Rating: 4.5/5
( 2 voted )

Serves: 6 Prep Time: 25 Minutes Cooking Time: 40 Minutes 40 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

70g Cream cheese 
25g Milk
3 Egg yolks
20g Sugar
1g Salt
25g Vegetable oil
2g Vanilla extract 
60g Cake flour
2g Baking powder
3 Egg whites
60g Sugar

Instructions

Melt cream cheese and milk in a microwave oven for 20 seconds.
Add sugar and salt to the egg yolk, mix with vegetable oil and vanilla extract.
Add the cream cheese mixture and mix it. Sieve the flour and baking powder and mix.
Whip the egg white, and when a large bubble rises, divide the sugar into 3 times, whip it to make a meringue, divide it into the dough 3 times, and mix.
Pour the dough into the mold, stir with chopsticks to clean up the air bubbles, bake for 35-40 minutes in an oven preheated to 160 degrees, turn over the mold, let it cool, and remove it from the mold.