This Cheddarcheesechiffon cake was quite a popular cake in blogoshere few years ago. The recipe is adapted from Richard Goh’s cookbook ‘Fantastic Cheesecakes’ with slight adjustment
I'm linking this post to Bake Along and this week theme is CHIFFON CAKES. 芝士片 Cheese Slice 2pcs （I used 3 pcs of cheddarcheese 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 cheddarcheese slice
I was hoping for the cake to turn out like the souffle cheesecake, however, after baking the cake ended up like a hybrid between the chiffon and sponge
