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Friday, April 5, 2013

Orange Cream Cheese Chiffon

 


Recently there is a promotion for cream cheese.For some supermarkets,they are offering free gift for every 2 blocks,others are offering 2 at a discounted price.As a kiasu mummy,of course i did not miss this offer. Having them in my fridge,i thought of what i can bake with them.

I wanted to bake something new instead of the regular cream cheese butter cake and Japanese cotton cheesecake. Then i decided to bake this,thanks to the inspiration from my baking lover,Genie who baked a mandarin orange cheddar cheese chiffon earlier.

I am using a removable cake tin for this that Genie helped me to purchase and i am loving it.It works like a chiffon tin without the center tube.

Makes:
  • 15cm chiffon tin

You will need:

Egg yolk mixture:
  • 35g plain flour
  • 18g corn flour
  • 38g oil
  • 45g orange juice
  • 23g cream cheese,softened
  • 3 egg yolks
Egg white mixture:
  • 3 egg whites
  • 45g sugar

The Preparation:

  1. Sift both flour.
  2. Hand whisk egg yolks,oil,juice and cream cheese till well combined.
  3. Add flour till well combined.
  4. Whisk egg whites and sugar to stiff peak.
  5. Fold in egg white mixture into egg yolk mixture batch by batch.
  6. Pour into a ungreased tin.


The Baking:

  1. Bake in a pre heated oven for about 40 minutes at 170°C.
  2. Cool on a rack with tin facing down.
  3. Remove from mould after cake has completely cool.
Tips:

  • Please refer to this.


~Indulge in what we make at DeQueenKitchen~

2 comments:

  1. How do I measure the oil and juice in grams?

    ReplyDelete
  2. Do use a weighing scale for measuring.

    ReplyDelete