Japanese Chiffon Cake
1 block cream cheese (250 g)
70 grams butter
4 1/2 tablespoons plain flour
3 tablespoons cornflour
1/2 cup caster sugar
Preheat oven to 180 deg Celsius.
Line the bottom of a springform pan with baking paper and grease the whole pan well with butter or cooking oil.
Add 4.5 tablespoons plain flour and 3 tablespoons cornflour to the cheese mixture and whisk well, ensuring that there are no lumps.
Whisk 5 eggs whites with 1/2 cup of sugar till the mixture is firm.
Add the egg whites mixture a little at a time to the cheese mixture. Fold in the whites carefully so that the air is not lost.
Pour the mixture into the springform pan.
Pour cold water into the large roasting pan till the water reaches halfway of the cheesecake pan.
Place in the preheated oven for 10-15 mins or till the top of the cake is brown.
If you don’t like traditional cheesecakes because you find them heavy and rich, you’ll going to love this Japanese Chiffon Cheesecake.
It’s incredibly light and delicate, with a hint of cheese. YUM!
Refer to http://www.storyofbing.com/?p=6602 for the story and a step by step tutorial on how to make this.
Monday, September 6, 2010 - 8:46am
March 24, 2012
You will like it-
June 16, 2013
Why did you boil water and then said add cold water?
June 16, 2013
why did you boil water and then said add cold water?