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Chiffon cake (cream cheese chiffon cake) | Qiong Cooking's recipe transcript

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Qiong Cooking

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Ingredients

Cream cheese : 100g
牛乳 : 40ml
卵 : 5個
ケーキ用小麦粉 : 60g
上白糖 : 70g
レモン汁 : 2g

Time required

60minutes

Procedure

1) Mix cream cheese 00:25
Mix the cream cheese until smooth and add the milk.
2) Make cream cheese dough 01:17
Divide the egg into yolk and egg white.
Add egg yolk to 1 and mix well with a whisk.
Add cake flour and mix until the dough is smooth.
3) Make meringue 02:23
Add lemon juice to the egg whites and whisk with a hand mixer at high speed.
Add 1/3 of white sugar in several batches and whisk.
4) メレンゲとクリームチーズ生地を合わせる 03:13
クリームチーズ生地にメレンゲを1/3加え、よく混ぜる。
残りのメレンゲを加え、切るように混ぜる。
5) 生地を焼く 03:56
型に生地を流し入れる。
150度に予熱したオーブンで20分焼き、オーブンを160度に上げ、更に30分焼く。
焼きあがったら、型を数回落として熱を取り除き、逆さにして冷ます。
ケーキが冷めたら、型から取り外し完成。

Point

・ Bring the cream cheese to room temperature.
・ There are two methods, one is to heat it with hot water and the other is to heat it in a microwave to soften the cream cheese.
-Uses a 7-inch chiffon type.
・ Cream cheese is high in fat, so no oil is used.
・ Add a few drops of lemon juice to the egg white to eliminate the fishy odor and make a stable meringue.
・ When combining the meringue and cream cheese dough, make the dough so that it remains like a ribbon.
・ Pour the dough into a mold and mix it with chopsticks to remove air bubbles.
・ Let the dough cool for about 2 hours and remove it from the mold.
-If you put a knife between the mold and the dough, it will be easy to remove from the mold.
・ It is good to remove the bottom plate while pushing the cake toward the center.