How to Make Cream Cheese Chiffon Cake

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This is a very soft creamy cream cheese chiffon cake. Its moist texture with cheese flavor will make you fall in love at first bite. Learn how to make it right!

cream cheese chiffon cake

Cream Cheese Chiffon Cake Recipe

cream cheese batter ingredients

For 2 loaves (@450 ml – 18×10 cm)

Egg yolk mixture:

  • 140 cc milk
  • 120 gr cream cheese
  • 65 gr butter
  • 155 gr flour
  • 8 egg yolk
  • ½ tsp vanilla extract (optional)
  • ½ tsp salt
egg white batter ingredients

Meringue:

  • 8 egg white
  • ¼ tsp salt
  • 165 gr sugar
  • ½ tsp lemon juice

Instructions:

Cream Cheese Batter:

  1. Put the cream cheese in room temperature before using (15 minutes before).
  2. Prepare a sauce pan. Put in cream cheese, milk, and butter. Put the sauce pan on low heat. Let the butter and cream cheese melt.
pour milk into a sauce pan
add cream cheese and butter
let butter melt
  1. Sieve the mixture to have smooth texture. Set aside to let it cool.
sieve the mixture
  1. Put in egg yolk into the cream cheese batter. Whisk it well.
put in egg yolk
  1. Sieve flour into the batter. Start whisking until you can see a smooth texture. Set aside.
whisk
sieve flour
smooth batter

Meringue:

  1. In another bowl, put in egg white. Beat with a hand mixer with low speed.
beat egg white
  1. Pour in sugar in 3 parts while still mixing.
  2. Put in salt and lemon juice.
  3. Turn the speed up. Beat the egg white until soft peak.
soft peak

Mixing the batter

  1. Put one-fourth of the meringue into the egg yolk batter.
put one fourth of meringue into the cheese batter
  1. Whisk well. Pour the batter into the meringue if the bowl is bigger. Whisk until you no longer see any white traces of the meringue.
mix altogether
  1. The batter should be pale yellow, thick, and very smooth.
  2. Pour the batter into a baking pan. This recipe calls for 2 loaves.
pour into the baking pan
  1. Put in the preheated oven.
  2. Bake for about 20 minutes, use a knife to slit the middle part. (This is optional)
slit after 20 minutes of baking cream cheese chiffon cake
  1. Continue baking for another 40 minutes or until a skewer inserted into the cake comes out dry.
  2. Take out the baking pan from the oven. Immediately turn the pan upside down with the help of another baking pan. Let it cool in upside down position.
take out from the oven cream cheese chiffon cake
turn the cake upside down cream cheese chiffon cake
  1. Slice the cake to your preference.
  2. Enjoy your cream cheese chiffon cake!

Note:

  • Always remember to turn the baking pan upside down. It is a MUST for chiffon cake!
  • If you use a chiffon baking pan with legs, you can easily turn the cake upside down after baking.
  • Take the cake out from the baking pan only after it has cooled down.

Storage

This cake is better kept in the chiller. It can stay fresh up to 5 days in the chiller or 3 days in cool room temperature. And please always keep it in a plastic wrap or closed container to avoid getting dry.

If you decide to make this fluffy chiffon cake, please tag me on my Instagram! I would love to repost and give a nice comment!

Other chiffon cake recipes you might like:

cream cheese chiffon cake

CREAM CHEESE CHIFFON CAKE

Yield: 2 pcs

This is a very soft creamy cream cheese chiffon cake. Its moist texture with cheese flavor will make you fall in love at first bite. Learn how to make it right!

Notes

  • Always remember to turn the baking pan upside down. It is a MUST for chiffon cake!
  • If you use a chiffon baking pan with legs, you can easily turn the cake upside down after baking.
  • Take the cake out from the baking pan only after it has cooled down.





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