Cheddar Cheese Chiffon Cake
Try this Cheddar Cheese Chiffon Cake recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 4 egg whites
- 4 egg yolks
- 6 egg yolks
- 6 egg whites
- 1/2 tsp cream of tartar
- 25 g butter
- for 8 inch (20cm) chiffon pan - bake for 35-40 min
- 60 g milk
- 40 g cream cheese (i used 2 slices cheddar cheese )
- 60 g all-purpose flour sift together with corn flour
- 10 g corn flour
- 90 g sugar - ( i used 80g sugar)
- for 9 inch (23cm) chiffon pan - bake for about 45-
- 90 g milk
- 60 g cream cheese (or 3 slices cheddar cheese )
- 38 g butter
- 90 g all-purpose flour sift together with corn flour
- 15 g corn flour
- 120 g sugar
- 1/8 spcream of tarta
- Carbohydrate 37.4292875 g
- Cholesterol 562.0625 mg
- Fat 25.7802 g
- Fiber 1.06894501639418 g
- Protein 20.799375 g
- Saturated Fat 12.9073225 g
- Serving Size 1 1 Serving (300g)
- Sodium 12367.3332 mg
- Sugar 36.3603424836058 g
- Trans Fat 1.74126 g
- Calories 467 calories
Preheat oven 170°C.Boiled milk at medium heat. Lower heat add in cheese and butter stir till melted. Leave milk mixture to cool.Add egg yolks into cooled down cheese mixture and mix until well combined. Sift in flour and mix until smooth.Beat egg whites and cream of tartar until frothy. Add sugar in batches and beat till stiff peaks.Fold â…“ of the egg whites into cheese mixture, gently fold well with rubber spatula.Pour cheese mixture into the remaining egg whites, fold it gently with rubber spatula until blended.Pour batter into a 8-inch chiffon cake pan, bang the pan on a hard surface to release air bubbles and bake for 35 - 40 minutes.Invert cake immediately after bake, cool completely on rack before consuming.
