Japanese Chiffon Cake – Eat With Your Eyes


Ingredients: 70 grams butter,3 tablespoons cornflour,3/4 cup liquid cream,1 block cream cheese (250 g),5 large eggs (yolks and whites separated),4 1/2 tablespoons plain flour,1/2 cup caster sugar

  1. Preheat oven to 180 deg Celsius.Line the bottom of a springform pan with baking paper and grease the whole pan well with butter or cooking oil.Get a pot of water boiling on the stove. Then turn the heat to low.
  2. Place 1 block of cream cheese in a heatproof bowl and place the bowl over the boiling water.Gently melt the cream cheese, stirring constantly.Once the cream cheese is melted, add 3/4 cup of cream and 70g of butter.
  3. Mix well and then remove from the heat.
  4. Add 4.5 tablespoons plain flour and 3 tablespoons cornflour to the cheese mixture and whisk well, ensuring that there are no lumps.
  5. Let the mixture cool slightly and then add the egg yolks.
  6. Mix well.
  7. Whisk 5 eggs whites with 1/2 cup of sugar till the mixture is firm.
  8. Add the egg whites mixture a little at a time to the cheese mixture. Fold in the whites carefully so that the air is not lost.
  9. Pour the mixture into the springform pan.Wrap the pan with aluminum foil and sit the cheese cake pan in a larger roasting pan.
  10. Pour cold water into the large roasting pan till the water reaches halfway of the cheesecake pan.
  11. Place in the preheated oven for 10-15 mins or till the top of the cake is brown.Reduce the temperature of the oven to 125 deg Celsius and bake for a further 60-70 mins.When the cake is done, turn off the heat and let it cool in the oven for 5 mins. Then remove the cake from the oven and allow to cool on the counter top covered with a dry clean cloth.Best served chilled. In fact, I say MUST chill. But somehow my husband likes it freshly cooled after being baked. Try it both ways!


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