Cheese Chiffon - 31/12/2012

Today i m going to show you my last baking item of last year. This is a chiffon cheesecake which adapted from Alex Goh's Chiffon Cheesecake.

My father in law love it as it is light and moist chiffon.

Ingredient A:
60g milk
40g cream cheese
25g butter

Ingredient B:
65g flour - top flour
1/4 tsp of baking powder

Ingredient C:
4 egg yolks
1/2 tsp vanilla paste

Ingredient D:
4 egg whites (using 60g each without shell according to the recipe book)
90g sugar
pinch of salt
1/8 tsp of cream of tartar

Method:
1. Preheat oven 170C
2. Cook (A) over double boiler until well blended and thickens. Remove from double boiler and let it cool down.
3. Add (C) into cooled down cheese mixture and mix until well combined
4. Fold in (B) and mix until smooth
5. Whisk (D) till stiff peaks
6. Fold 1/2 of the egg whites into cheese mixture, gently with a rubber spatula until just blended.
7. Pour cheese mixture (step 6) into the rest of egg whites, fold it gently with rubber spatula until blended.
8. Put batter into a 9-inch (22cm) chiffon cake pan, bang the pan on a hard surface to release the bubbles and bake for 35-40 minutes.
9. When the cake is cooked, invert the cake to cool. Remove the cake from the cake pan when it is completely cool.