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–+ servings
a photo of cream cheese chiffon cake slices.
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5 from 1 vote

Cream Cheese Chiffon Cake

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!
Prep Time15 minutes
Cook Time1 hour
Course: Cake, Dessert
Cuisine: International
Servings: 20 slices
Calories: 138kcal
Author: Claudia

Ingredients

Egg Yolk Batter

  • 140 cc milk
  • 120 gr cream cheese
  • 65 gr butter
  • 155 gr flour
  • 8 egg yolk
  • 1/2 tsp vanilla extract
  • 1/2 tsp salt

Egg White

  • 8 egg white
  • 1/4 tsp salt
  • 165 gr sugar
  • 1/2 tsp lemon juice

Instructions

  • Put the cream cheese in room temperature before using (15 minutes before).
  • 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.
  • Sieve the mixture to have smooth texture. Set aside to let it cool.
  • Put in egg yolk into the cream cheese batter. Whisk it well.
  • Sieve flour into the batter. Start whisking until you can see a smooth texture. Set aside.
  • In another bowl, put in egg white. Beat with a hand mixer with low speed.
  • Pour in sugar in 3 parts while still mixing. Put in salt and lemon juice.
  • Turn the speed up. Beat the egg white until soft peak.
  • Put one-fourth of the meringue into the egg yolk batter.
  • 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.
  • The batter should be pale yellow, thick, and very smooth.
  • Pour the batter into a baking pan. This recipe calls for 2 loaves.
  • Put in the preheated oven at 356°F.
  • Bake for about 20 minutes, take the cake out and use a knife to slit the middle part. (This is optional)
  • Continue baking for another 40 minutes or until a skewer inserted into the cake comes out dry.
  • 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.
  • Slice the cake to your preference. Enjoy your cream cheese chiffon cake!

Video

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.

Nutrition

Serving: 1g | Calories: 138kcal | Carbohydrates: 15g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 153mg | Potassium: 55mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 277IU | Vitamin C: 0.05mg | Calcium: 27mg | Iron: 1mg