Hi, friends, how are you doing these days? About me, I am feeling so good now because this is the first time that I have written an English post in FruitieCake Blog. You don’t know that I have desired to create an English food blog for a long long long time! But I don’t really want to leave this blog, I start thinking of writing English together with Vietnamese posts. Now this is it! Hope you don’t find it messed up. And I am sorry if there is any mistake in my English post. Promise that I will improve!
I realise that recently I haven’t posted any recipe yet, so sorry!! But now I would like compensate you for the best chiffon cake recipe which I have ever made so far, this is cream cheese lemon chiffon cake. Actually, I came up with this recipe so accidentally. Because I like the greasiness in cream cheese and the flavour of lemon zest, a few days ago I decided to mix these two ingredients together to make this chiffon cake. Luckily it turned out to be so good! Its texture, moistness and flavour fulfilled my expectation.
Here is my recipe for the chiffon cake this time:
Recipe for Tube Pan 7 inches:
· 3 egg yolks
· 35gram cooking/vegetable oil
· 45ml fresh milk
· 1 tablespoon/15ml cream cheese
· 1/4 teaspoon salt
· About 1 tablespoon grated lemon zest (outer one lemon skin)
· 3 egg whites
· ½ teaspoon lemon juice or cream of tartar (I always use lemon juice)
Preheat the oven to 150 degrees C (the actual heat in oven) and have ready a 7 inch tube pan.
1. Mix well the cake flour and baking powder (1), then separate the eggs while they are in room temperature. Place the egg yolks in one bowl and the whites in another.
2. In the bowl of egg yolks, place sugar (30 grams), salt, and lemon zest, oil, fresh milk and cream cheese, vanilla extract (2). Beat until combined. Divide flour (1) into three and shift and mix each with (2).
3. In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the lemon juice and continue to beat until soft peaks form. Gradually beat in the remaining 60grams of sugar and beat until stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites (in three additions) into the batter just until blended (being careful not to deflate the batter).
4. Pour the batter into the tube pan and bake for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed, the cake will spring back). Immediately upon removing the cake from the oven invert (turn upside down) the pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan (about 1 - 1 1/2 hours).
5. Can be stored in an airtight container for 2 days at room temperature or for about a week in the refrigerator.
Are you wondering why there were baguette breads there? LOL because we ate them with my homemade pork liver pate.
I and my best friend enjoyed it so much with some blackberry jam! She complimented “This cake is really delicious!”. Finally we called it a special day with a special cake!^ - ^!
If you like chiffon cake, please get a try of this recipe! I am sure that you will like it!
I intend to make this chiffon cake again for my special guest this weekend and hope (keep my fingers crossed!) it will taste amazing also!
