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.
First add cubes of unsalted butter to a flour mixture (cake flour, icing sugar, salt) and rub the butter into the flour mixture using fingers till it resembles coarse sand
I'm linking this post to Bake Along and this week theme is CHIFFONCAKES. 芝士片 Cheese Slice 2pcs （I used 3 pcs of cheddar cheese slice). Pour corn oil,milk and 30g of castor sugar,tear small piece the cheese slices & Earl Grey Tea leaves together. Pour well combined batter into a 20cm chiffon mold,light knock the mold to remove the air bubble from the batter. jointly hosted by Joyce of Kitchen Flavours ,Zoe of Bake for Happy Kids and Lena of Frozen Wings 3 pcs of cheddar cheese slice
The cake's sweetness is just nice, taste good especially with the bites of raisins and nuts, the creamcheese filling definitely makes the cupcake perfect
Three times by adding egg whites to the cheese mixture to and fold well. Sudden changes in temperature may cause the cake to cool too quickly and collapse
Whisk egg whites until frothy, add in cream of tartar or lemon juice. I had baked this chiffon Golden CheeseChiffonCake [Cooked Dough/Tang Mian] 烫面黄金芝士戚风蛋糕 twice after seeing Jess [Bakericious] and Jeannie's [Baking Diary] post which looks so soft, spongy and golden in colour
Three times by adding egg whites to the cheese mixture to and fold well. Sudden changes in temperature may cause the cake to cool too quickly and collapse
The batter is slightly runny if compare to normal chiffon batter. CreamCheese Frosting. Add icing sugar, heavy cream, vanilla extract and salt, mix with low speed
![Golden Cheese Chiffon Cake [Cooked Dough/Tang Mian Method]](http://cdn.mytaste.org/i?u=group2%2FM00%2F70%2FAB%2FCgAIN1gJfQaAe2dNAACDmGMLrVM040.jpg&w=330&h=270&c=1)
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