Japanese Cream Cheese Chiffon Cake 日式奶油乳酪戚风蛋糕(中英加图对照食谱)
Baking Taitai
Baking Taitai
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  • 4 eggs each weighing 60g)
  • 80 ml vegetable oil (I used premium coconut oil)
  • 160 g cake flour (I used premium Blue Jacket cake flour which has high moisture absorbency that keeps cake moist)
  • ¼ tsp salt
  • 200 g Philadelphia cream cheese
  • 200 ml fresh milk (I used Magnolia Omega 3 Lo-Fat Hi-Cal fresh milk which is packed with the natural goodness of Omega-3)
  • B. Meringue
  • 280 g egg whites (measure from 8 eggs each weighing 60g)
  • 4. Sift the cake flour and salt twice before adding into the mixture and mix well till no trace of flour is seen. (Mix swiftly to avoid gluten forming which will affect the texture of cake)
  • 4 。低筋面粉与盐过筛
  • 1. This Giveaway is open to Baking Taitai's readers and followers residing in Singapore only.
  • 1 。这项赠品活动公开于住在新加坡的读者。
  • 4. Winners will be notified by Magnolia representative via email to collect their prizes.
  • 4 。获奖者会收到Magnolia负责人的电邮通知领取奖品。



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