CHIFFON CREAM CHEESE

CHIFFON CREAM CHEESE – PINK’s version

Ingredients

(A)

50g Milk

200g Cream cheese

50g Butter

(B)

180g Flour
1 tsp baking powder

(C)

5 Large egg yolks
1 Large egg whites
80g Milk

(D)

4 Large egg whites

180g Sugar

Pinch of salt

1/8 tsp Cream of tartar

Method:

1. Preheat oven 180C.

2. Sift (B) and set aside.

3. Cook (A) over double-boiler until well blended and thickens. Remove from double-boiler and let it cool down.

4. Add (C) into cooled down cheese mixture and mix until well combined.

5. Fold in sifted flour (B) and mix until smooth.

6. Beat egg whites until frothy, add cream of tartar and beat till soft peaks. Add sugar and beat till stiff peaks.

7. Fold 1/2 of the egg whites into cheese mixture, gently with a rubber spatula until just blended.

8. Pour cheese mixture (step 6) into the rest of egg whites, fold it gently with rubber spatula until blended.

9. Put batter into a 9 inch chiffon cake pan, bake at 180C for 45 minutes or till cooked, use toothpick test method.