Cream Cheese Chiffon Cake

I found this recipe from Baking Wonderland烘培乐缘 group that I join in Facebook. I have modified it slightly to fit my 18 cm tube mold. Original recipe was using 5 eggs, which fits 21cm mold. I bake it on 14 Jan 2013.

Ingredients:

A:

3 egg yolk

Self raising flour 60g (I use cake flour)

Fine sugar 12g

Milk 3g

Oil 36g ( I use canola oil)

Cream cheese 72g

B:

3 Egg white

Cream of tar tar 1/4 teaspoon

Fine sugar 36g

18 cm tube pan, 160 degree Celsius

Method:

1. Soften cream cheese using double boil method with oil. -> cool.

2. From A, Yolk + sugar -> dissolved.

3. + Milk + Cream cheese -> well combined.

4. Sift in flour into the batter -> egg yolk batter.

5. Egg white + tar2 + sugar from B -> stiff -> meringue.

6. Take around 1/3 of the meringue, fold into egg yolk batter.

7. Fold the egg yolk batter into meringue -> combined.

8. Bake for 45 minutes.

9. Cool upside down, ensuring lots of air below the cake. 

Verdict: 

The cake turns out to be very soft, but I think it is a bit tasteless. Reason might be cause by the sugar content or the cream cheese, as I think it is too little.

I will challenge this cake again next time, using more sugar and more cream cheese.