Chiffon cake (Honey cheese sauce chiffon cake) | Recipe transcription by MoLaLa Cook

Place cream cheese in a bowl and heat in the microwave.
Mix with a whisk.
Add milk and mix.
Put the corn oil in a separate bowl and heat it in the microwave to 50 degrees.
Sift the flour into the corn oil and mix with a whisk.
Add the mixed cream cheese and milk and mix.
Add the egg yolks and mix.
Add lemon juice and salt to the egg whites and beat with a hand mixer. After 3 minutes, add sugar and mix to make meringue.
Add the meringue to the batter and mix with a whisk.
Switch to a spatula and mix.

Pour 1 into the mold.
Prepare the surface.
Bake in a preheated oven at 160 degrees for 35 to 40 minutes.
Remove and drop the mold to release the heat.
Invert and cool.

Place the sliced cheese, unsalted butter, whipped cream, and honey in a saucepan and heat until melted.
Cool in cold water (not included in the recipe).

Remove 2 from the mold.
Indent the surface with your hands.
Apply 3.
Bake in a 200 degree oven for 8 to 10 minutes.
Finish by searing the surface with a burner.