Cream cheese Chiffon cake Recipe

Name: Cream cheese Chiffon cake
Prep time: 55 min
Cook time: 25 min
Total time: 80 min
Yield: 6
Cuisine: Korean
Ingredients: 100g Warm milk; 100g Cream cheese; 40g Egg yolk; 20g Sugar; a pinch of Salt; 40g Vegetable oil; 2g Vanilla extract; 82g Cake flour; 1g Baking powder; 1g Baking soda; Meringue (140g egg white + 40g sugar); 200g Cold cream cheese; 150g Whipped cream_whipped up 60% (+30g sugar)

by Cooking Tree 2022-10-29

written by Cooking Tree 2022-10-29

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Cooking Tree will show you how to make a homemade version of this delectable recipe for Cream cheese Chiffon cake.

I made a cream cheese chiffon cake filled with moist cream cheese cream~

I put cream cheese in the chiffon cake dough, and the cream also goes well with cream cheese cream, so it looks really delicious~

The cake is moist, soft and fluffy, so it melts in your mouth~*^^*

I was so greedy with the cream, so I filled it up and the cake swelled up to the side~

hahaha Instead, it’s full of cream, so I think I can eat it softly without milk~

I finished by squeezing the remaining cream on top and putting a cake pick in it~

I pray that all subscribers will always be filled with happy things in the new year~♡

Happy New Year*^^*

Enjoy watching~♬ ~

Follow along with the 📝 recipes below👇🏾👇🏾

Cream cheese Chiffon cake
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Rating: 5.0/5
( 68 voted )

Serves: 6 Prep Time: 55 Minutes Cooking Time: 25 Minutes 25 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

100g Warm milk
100g Cream cheese
40g Egg yolk
20g Sugar
a pinch of Salt
40g Vegetable oil
2g Vanilla extract
82g Cake flour
1g Baking powder
1g Baking soda
Meringue (140g egg white + 40g sugar)
200g Cold cream cheese
150g Whipped cream_whipped up 60% (+30g sugar)

Instructions

Mix warm milk and cream cheese.
Add sugar and salt to egg yolk and mix, then add (1) and mix.
Add vegetable oil and vanilla extract and mix. Sift the powders and mix.
Divide the meringue into 3 batches, mix, pour into the mold, remove air bubbles with chopsticks, and bake in an oven preheated to 150 degrees for 15 minutes, then lowered to 140 degrees and bake for 25 minutes.
Turn over the mold, cool it completely, remove it from the mold, and cut off the bottom.
Use chopsticks to make a hole in the top of the cake.
Unpack the cold cream cheese, add sugar, and add the cheese to the 60% whipped cream and mix to make the cream.
Fill the hole with cream and squeeze the remaining cream on top to finish.

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