Rich & Creamy! Melt-in-Your-Mouth Cream Cheese Chiffon Cake Recipe
Bake a Perfectly Fluffy and Delicious Cream Cheese Chiffon Cake
Today, I made a delightfully moist and fluffy chiffon cake that melts in your mouth. The subtle sweetness combined with rich cream cheese creates a wonderfully savory and soft texture, making it an irresistible treat. This is a foolproof, classic combination that’s perfect for any occasion. Let’s bake this delicious dessert together!
Ingredients- Cream cheese: 60g, softened at room temperature
- Sugar: 20g (for mixing with cream cheese)
- Salt: 0.5g (for a hint of savory balance)
- Egg yolks: 80g (about 4-5 large eggs)
- Vegetable oil (like grapeseed oil): 20g
- Milk: 30g
- Cake flour (low-gluten flour): 50g
- Cornstarch: 15g (for a tender crumb)
- Baking powder: 1g (for leavening)
- Egg whites: 120g (about 3-4 large eggs)
- Lemon juice: 5g (to stabilize the egg white foam)
- Sugar: 50g (for the meringue)
Cooking Instructions
Step 1
First, sift the cake flour and cornstarch together twice. This helps to remove any lumps and ensures a smoother cake batter. Preheat your oven to 170°C (340°F). Lightly mist the inside of your chiffon cake pan with water and then invert it to let any excess water drip off, ensuring the pan is dry.
Step 2
In a clean bowl, combine the softened cream cheese with 20g of sugar and 0.5g of salt. Using an electric mixer or a whisk, beat until the cream cheese is smooth and creamy, with no lumps.
Step 3
Add the egg yolks and vegetable oil to the cream cheese mixture. Mix well until the mixture is smooth and slightly thickened. Then, pour in the milk and stir until everything is well combined. Make sure the sugar granules are completely dissolved and you can’t feel them when you rub the mixture between your fingers.
Step 4
Add the sifted cake flour, cornstarch, and baking powder to the cream cheese mixture. Gently mix with a whisk until just combined and no dry flour streaks remain. Be careful not to overmix, as this can result in a tough cake.
Step 5
In a separate, grease-free bowl, place the egg whites and lemon juice. Begin whisking on low speed to break up the whites.
Step 6
As the egg whites start to form a foamy, beer-like lather, gradually increase the mixer speed. Add the 50g of sugar in three additions, mixing well after each addition. This slow addition helps to create a stable and glossy meringue.
Step 7
Continue mixing until the meringue forms firm peaks that slightly curl over when the whisk is lifted. Avoid over-beating, as this can make the meringue dry and difficult to incorporate.
Step 8
Gently fold about one-third of the meringue into the cream cheese and yolk batter to lighten it. Then, carefully add the remaining meringue in two more additions. Use a spatula to fold the mixtures together using an under-and-over motion, being careful not to deflate the meringue. Mix until just combined and no streaks of white remain.
Step 9
Pour the batter into the prepared chiffon cake pan. Gently tap the pan on the counter a couple of times, or use a skewer or chopstick to swirl through the batter, to release any large air bubbles. This helps to prevent large holes in the cake.
Step 10
Bake in the preheated oven at 170°C (340°F) for approximately 25-30 minutes. To check for doneness, insert a skewer into the center of the cake; it should come out clean.
Step 11
Once baked, immediately remove the cake from the oven and invert the pan by dropping it onto the counter from a height of about 2-3 inches (5-7 cm). This ‘shock’ helps to prevent the cake from collapsing as it cools. Leave the cake inverted to cool completely.
Step 12
Voila! Your beautifully golden-brown and wonderfully fluffy cream cheese chiffon cake is ready! Carefully remove it from the pan once completely cool and enjoy this delightful treat! ^^
