Chiffon Cheese Cake by @videokuemanis

1h15

8 servings

🥚

100 g

Egg yolks

🫗

100 ml

Oil

🥥

75 ml

Coconut milk

🧀

100 g

Cream cheese

🌾

70 g

Cake flour

🍚

40 g

Rice flour

🫙

4 g

Baking powder

🧂

2 g

Salt

🥚

200 g

Egg whites

🍬

130 g

Granulated white sugar

  1. Step
    • Egg yolks
    • Egg whites

    Separate the 6 egg yolks from the 6 egg whites.

  2. Whisk
    • Egg yolks
    • Neutral cooking oil
    • Cream cheese

    Whisk the egg yolks with the neutral cooking oil and cream cheese until smooth.

  3. Sift
    • Cake flour
    • Egg yolks
    • Salt

    Sift the cake flour, white rice flour, baking powder, and salt into the yolk mixture.

  4. Stir
    • Coconut milk

    Stir in the coconut milk until the batter is smooth.

  5. Whip
    • Egg whites

    Whip the egg whites in a completely dry bowl until foamy.

  6. Add
    • Granulated white sugar
    • Egg whites

    Gradually add the granulated white sugar and whip to glossy medium-stiff peaks.

  7. Fold
    • Egg whites
    • Egg yolks

    Fold one-third of the meringue into the yolk batter.

  8. Fold
    • Egg whites
    • Egg yolks

    Fold in the remaining meringue gently until no white streaks remain.

  9. Pour

    Pour the batter into an ungreased chiffon cake pan.

  10. Bake

    Bake at 160°C for 50 minutes until the cake is springy and set.

  11. Cool

    Invert the pan immediately and cool the cake for 60 minutes.

  12. Step

    Loosen the cooled cake with a cake spatula and remove it from the pan.

Chiffon Cheese Cake by @videokuemanis

1h15

8 servings

🥚

100 g

Egg yolks

🫗

100 ml

Oil

🥥

75 ml

Coconut milk

🧀

100 g

Cream cheese

🌾

70 g

Cake flour

🍚

40 g

Rice flour

🫙

4 g

Baking powder

🧂

2 g

Salt

🥚

200 g

Egg whites

🍬

130 g

Granulated white sugar

Preparation Steps

  1. Step 1/12

    Separate the 6 egg yolks from the 6 egg whites.

    🥚Egg yolks
    🥚Egg whites
    🥣Mixing bowl

  2. Step 2/12

    Whisk the egg yolks with the neutral cooking oil and cream cheese until smooth.

    🥚Egg yolks
    🫗Neutral cooking oil
    🧀Cream cheese
    🥣Mixing bowl
    🥄Silicone spatula

  3. Step 3/12

    Sift the cake flour, white rice flour, baking powder, and salt into the yolk mixture.

    🌾Cake flour
    🌾White rice flour
    🫙Baking powder
    🧂Salt
    🧺Fine-mesh sieve
    🥣Mixing bowl

  4. Step 4/12

    Stir in the coconut milk until the batter is smooth.

    🥥Coconut milk
    🥣Mixing bowl
    🥄Silicone spatula

  5. Step 5/12

    Whip the egg whites in a completely dry bowl until foamy.

    🥚Egg whites
    🥣Mixing bowl

  6. Step 6/12

    Gradually add the granulated white sugar and whip to glossy medium-stiff peaks.

    🍬Granulated white sugar
    🥚Egg whites
    🥣Mixing bowl

  7. Step 7/12

    Fold one-third of the meringue into the yolk batter.

    🥚Egg whites
    🥚Egg yolks
    🥣Mixing bowl
    🥄Silicone spatula

  8. Step 8/12

    Fold in the remaining meringue gently until no white streaks remain.

    🥚Egg whites
    🥚Egg yolks
    🥣Mixing bowl
    🥄Silicone spatula

  9. Step 9/12

    Pour the batter into an ungreased chiffon cake pan.

    🍰Chiffon cake pan
    🥄Silicone spatula

  10. Step 10/12

    Bake at 160°C for 50 minutes until the cake is springy and set.

    🍰Chiffon cake pan

  11. Step 11/12

    Invert the pan immediately and cool the cake for 60 minutes.

    🍰Chiffon cake pan

  12. Step 12/12

    Loosen the cooled cake with a cake spatula and remove it from the pan.

    🥄Cake spatula
    🍰Chiffon cake pan

Composition

Ingredients

Types

Eggs, Dairy alternatives, Dairy, Grains, Leavening agents, Seasonings, Sweeteners

Ingredients

Egg yolks, Oil, Coconut milk, Cream cheese, Cake flour, Rice flour, Baking powder, Salt, Egg whites, Granulated white sugar

Notes

Cake flour (low/medium protein flour), Rice flour (white rice flour)

Allergens

Eggs, Coconut, Milk, Gluten, Wheat

Dietetics

Dietary regimen

Vegetarian

Calories

259 kcal

Macro nutrients

Protein: 5.1g, Carbohydrates: 28.3g, Fat: 13.8g, Fiber: 0.5g, Sugar: 13.3g

Nutritional Information

Minerals

Calcium: 52mg, Sodium: 142mg, Iron: 0.8mg, Potassium: 99mg

Vitamins

Vitamin A: 86µg, Vitamin D: 0.7µg, Vitamin B12: 0.3µg

Preparation

Time Information

Preparation

25 minutes

Cooking

50 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

Chiffon cake pan, Mixing bowl, Fine-mesh sieve, Silicone spatula, Cake spatula, Measuring jug

Appliances

Stand mixer, Oven

Type

Type

Type Of Dish

Dessert

Occasions

Afternoon tea, Celebration, Snack, Dessert

Origin

Source

Platform

instagram

Original Creator

@videokuemanis

Origin

Cuisine

Indonesian, Southeast Asian

Geographic

Indonesia, Southeast Asia

Various

Aspect

Texture

Airy, Fluffy, Soft, Moist, Tender

Flavors

Sweet, Creamy, Cheesy, Coconutty, Mildly salty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep away from direct sunlight), fridge : 5 days (Store in an airtight container,Bring to room temperature before serving), freezer : 2 months (Wrap individual slices tightly,Thaw in the fridge or at room temperature)