Cheese Chiffon Cake ( CCC )

I google quite a lot on Cheese Chiffon cake recipe ! non of them to my liking! Instead, I created my own cheese chiffon cake recipe! I modify from a Pandan chiffon cake tat I printed yesterday, it turned out fluffy , cottony , not dried. I wanted to pipe some lemon cream on top for decorations, again, no lemon, and I m so lazy go out to buy one!

Ingredients

3 egg yolks

30g castor sugar

75g cake flour

1 tbsp olive oil

2 tbsp lemon juice ( add some zest if u like)

120ml milk

120g cheddar cheese

3 egg white

30g castor sugar

1/2 tsp cream of tartar

Method

1. Prehead oven to 160C

2. Cut Cheddar cheese into cubes. Heat up the milk in a pan on slow fire. melt the cheese in the milk, keep stirring. Make sure dont cook on high fire, otherwise, cheese will cuddle up. Off fire and set aside to cool.

3. Cream the egg yolks with sugar until creamy pale. Then add in olive oil, milk, lemon juice. Mixed well and fold in the flour, set aside. ( I used hand-held mixer to beat)

4. Beat the eggwhites with cream of tartar until foamy, then add in sugar bit by bit until stiff.

5. FOR ME, I pour the eggyolk batter into the eggwhite in 1 go, and fold until incorporate.

6. Pour into a 18cm chiffon tin. Bake at 160C for 33 - 35 mins. ( everyone's oven varies here, mine is on the Hot side. so I turned to 160C. If built in oven, i guess 180?)

Cheddar cheese ..

Milk after cooked with cheddar cheese. I used a whisk to keep stirring until smooth after cooked.

egg white

Egg yolk batter into egg white

After pour into cake tin, hold the tube and side together, bang the pan on a table several times to release air bubbles in the batter. This will help to make a smooth surface, rather than use a spatula to spread smoothly.