Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, cheesy chiffon cake. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Cheesy Chiffon Cake is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Cheesy Chiffon Cake is something which I’ve loved my whole life. They’re nice and they look fantastic.
The chiffon cake itself is infused lightly with cheddar cheese. The solid cheese is melted together with milk and oil over medium heat until you have a nice milky and cheesy liquid. That liquid is mixed together with a yolk batter made of egg yolks, sugar, flour and baking powder.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook cheesy chiffon cake using 12 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Cheesy Chiffon Cake:
- Take Recipe for 17cm round chiffon
- Take Egg Whites Mixture:
- Get 110 g egg whites
- Make ready 55 g caster sugar
- Make ready 5 g corn flour
- Take Egg Yolks Mixture:
- Take 40 g egg yolks
- Take 36 g water
- Get 36 g vegetable oil or olive oil
- Get 50 g plain flour
- Prepare 24 g cheese powder
- Make ready 40 g cheddar cheese
One of which is cheese cake. This cake is simply a chiffon cake with loads of cheddar cheese on top that makes it so special. After baked, let the baked cake turn upside down for cooling before unmold it. In pan, melt butter, stir in crumbs and sugar.
Steps to make Cheesy Chiffon Cake:
- Cut the cheddar cheese in 0.7cm cubes and leave aside.
- For the chiffon cake, mix all the egg yolks mixture except flour. When everything well combined then gradually add in sifted flour and cheese powder. (I used electric mixer, its came very handy for this process). Mix everything well combine and no lumps left. The mixture would be very thick and and smooth.
- Beat the egg whites in a clean large bowl until peak foam. Gradually add in sugar, one tablespoon at a time. Then finally add in corn flour. Make sure the corn flour mix well in the egg mixture. The egg whites mixture should be peak foam, smooth and shiny.
- Gently fold in 1/3 of the egg whites mixture into the egg yolks mixture. When everything well combine then gently fold in the 1/2 of the remaining egg whites mixture. Lastly, fold in the remaining egg whites mixture.
- Notes: This stage took some times and patient and practice. Make sure all the egg whites mixture well combine with the egg yolks mixture without breaking the egg whites. Little egg whites left will cause a big hole in the cake during baking. And, over mixing will cause it hardly rise during the baking.)
- Fold in the cheese cubes then pour the well mix mixture into a 17cm chiffon cake tin and bake at a 160'C preheated oven for 35-40 minutes. After baked, let the baked cake turn upside down for cooling before unmold it.. Keep the cake in the fridge it could last for 4 - 5 days. Best serve in 3 days.
- Note: Warm it in the oven before serve, it's taste delicious too!
We baked your matcha pudding chiffon cake recipe last week and it was great. When I see your cream cheese chiffon cake recipe, it puts a big smile on my face because I just baked ocream cheese chiffon caake last night. I used another recipe which uses butter instead of vegetables oil. Wait till your chiffon cake cools down completely before trying to remove it from the pan to get a pretty cake. I read that inverting a chiffon cake when it cools will prevent it from collapsing afterwards.
So that is going to wrap it up with this special food cheesy chiffon cake recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
