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Wednesday, 22 March 2017


Cheese Cakes?
Some like to firm, others like it spongy.
Which ever you like,
you still like it with strong cheesy flavour!

I have adapted this recipe from
Melissa Ho Lee Cheen's Cream Cheese Chiffon Cake

Lemon Cheese Chiffon
(A) 100g cream cheese
       80g milk
       5 egg yolks
       50g sugar 
       75g oil
       2 tsp lemon juice
       1/4 tsp salt
       90g cake flour +10g corn flour, sifted
       lemon zest from 1 lemon

(B) 6 egg white
      60g sugar
      1/4 tsp cream of tartar

1. double boil cream cheese with milk until dissolved, remove from heat
2. whisk egg yolks and sugar until sugar dissolves
3. mix (1) & (2)
4. add oil & lemon juice to (3)
5. fold in sifted flour & lemon zest, leave aside
6. in a clean bowl, whisk egg white until foamy, add cream of tartar
7. whisk to soft peak before adding sugar in 3 batches, whisk to stiff peak
8. fold 1/3 meringue to egg yolk mixture, gently fold in the remaining 2 batches
9. ladle to either 22cm tube pan or 2 loaf pans. Lift & drip pan gently on counter to release air
10. bake in preheated oven 150'C for 55-60 min
11) once baked, invert pan immediately to cool before unmoulding.

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