Friday, October 12, 2012

Cream Cheese Chiffon Cake with Choc Chips

Yummy yummy! I really love this cake, although it's simple and light, it's very tasty.  The moisture is just right and it's not overly creamy as well.  My daughter really loves it!  

I just back from a business trip from Beijing again. Glad that I enjoyed the weather and the air this time as it's very cooling and not polluted.  Although it's a short trip, I am very exhausted.  I didn't have enough sleep as when I arrived in Beijing, it's passed midnight and I returned, I took a midnight flight home.  


This trip is basically for work, nothing else.  Beside hotel was office.  I just commuted between hotel and office everyday, life seemed so boring, right? For short trip, I am fine to be simple as I am not expecting something exciting.

Glad that I'm finally home.  Home sweet home.  I think this may be my last trip to Beijing this year.  I believe most people don't enjoy business travel, me too!   I'm looking  forward to my vacation in end Nov, that is more exciting!

Having said so much about my recent business travel, let's get back to baking.   This cake was baked before I left for Beijing.  This is not a new recipe, I enhanced this with more cheese.  Trust me! I strongly recommend to give recipe a try.  Cheer!


Ingredients
- 135g milk
- 125g cream cheese
- 90g butter (prefer to cut down to 75g)
- 150g  top flour - sifted
- pinch of salt
- 120g egg yolk (abt 6 big egg yolks)
- 265g egg white (abt 7 big egg whites)
- 120g caster sugar
- 100g chocolate chips

Method:
  1. Preheat oven to 170C.
  2. Cook butter, cream cheese and milk together over double-boiler until thicken and let it cool.
  3. Add in flour and salt, stir till smooth.
  4. Add in egg yolk one at a time, whisk well with each addition.  
  5. Use a cake mixer,  whisk the egg whites till frothy, gradually add in the sugar and whisk till 80% peak form.
  6. Fold in 1/3 of the meringue into the egg yolk mixture until combined.
  7. Repeat the same, fold in the rest of the meringue lightly in 2 portions until well combined.
  8. Pour batter into a 24cm (9") tube pan and swirl in the chocolate chips.
  9. Bake in a preheated oven for 50-55mins.
  10. Remove from oven, invert cake onto table till it cool down.  Turn over if can't hold.  
  11. Remove cake from pan and serve.



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