LEMON CHEESE CHIFFON

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.