Saturday, February 28, 2009

Cheese Chiffon

Ingredient

  • 3 slices cheese
  • 20ml oil
  • 30ml milk
  • 2 egg yolks
  • 40gm castor sugar
  • 40gm plain flour
  • 2 egg whites
  • 1/4 tsp cream of tartar
Method
  1. Doubleboil cheese slices, oil & milk over hot water till mixture dissolves. Cool slightly. Beat in egg yolks & 20gm sugar. Fold in flour.
  2. Beat eggs whites & cream of tartar till soft peak forms. Gradually add in 20gm sugar and beat on high speed until stiff peak form.
  3. Fold in 1/3 of the white form into cheese mixture. Mix evenly. Pour the mixture into the balance egg white foam and fold gently till mixed.
  4. Pour batter into ungreased tube pan (3 minis or 6in tube pan). Baked in preheated oven at 180 deg cel for 20-25mins (minis), 30-35mins (6in).
  5. Remove from oven and invert cake till completely cooled before unmoulding.

7 comments:

mel said...

Hi

Nice chiffon you have here. I've tried baking this chiffon 2x and failed 2x =( Was the consistency of the yolk mixture very thick and sticky? Btw, I followed the recipe from Kevin Chai "Chiffon cake is done" the difference between your recipe and Kevin's is the amount of milk and sugar used.
Yolk mixture: 20ml milk (yrs 30ml)
Egg white mixture: 50g sugar (yrs 20g)

Do you think its the amount of milk that makes the difference? both chiffon turned out to be dense not fluffy and soft at all. T_T Appreciate your advise. Thks

Peng said...

Hi Mel...this is the 2nd time i've made the Cheese Chiffon, 1st time i followed exactly and the results not very good so i modified it by adding more milk to the yolk mixture! In fact for all recipe i will cut down the sugar content to suit my family taste :) After my modification the chiffon turns out better not sticky & dense as 1st time.

mel said...

Hi Peng

Thanks for replying. Will give it a 3rd try =) Btw, I saw your Gula Melaka Chiffon & I'm very tempted to give this a try too.
Does it take a long time to melt the gula melaka? I'm abit worried cos prolong heating of the coconut milk will result in a strong coccnut oil smell.

Sry to trouble you again.

Peng said...

Hi Mel...chop the gula melaka very fine for easier melting. Use low heat, dun bring to boil. Cool down & strain the mixture before adding into the yolk mixture. I would like to try this recipe again, i did not strain the mixture that time & the chiffon still got the gula melaka bits :P

Mel said...

Hi Peng

Thanks, now my doubts are cleared =D Do you by chance have Kevin Chai "Chiffon cake is done" book? I tried the mixed fruit chiffon recipe but did not succeed =( all the mixed fruits end up at the bottom of the pan. Any idea what went wrong?

Peng said...

Hi Mel....hehehe i got alot of his colletion, chiffon, cupcakes, swiss roll etc!! I've tried a lot of his recipes with some modifications but not yet tried the mixed fruits one. I dun really like the taste of those premixed mixed fruits, if one day i really one to try that recipe I will mix & match with dried fruits i like :) back to ur qn....the mixed fruits u used is heavily coated with sugar syrup right? if possible rinse once with hot water & drained as dry as possible, then toss in some of the flour in the recipe used before folding into the batter, this will reduce the fruits from sinking to the bottom..

Mel said...

Hi Peng

Yes, in dried form. 2x failed again even though I coat the mixed fruits with flour. (Bake b/4 reading your post, so, didn't rinse them with hot water just coat them with flour and fold in together with the last batch of egg whites) The fruits once again sink to the bottom of the pan. The chiffon too shrink at the bottom. Think I over mixed for this part. Haiz.. 2x liao first trail also same result. Have you tried kevin's Longan chiffon? If yrs turn out good I would like to try this one too XD

Thanks for taking the time to ans my questions.

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