Light Cheddar Cheese Chiffon Cake






蛋黄 6个 (B)
Cheddar Cheese 3片
鲜奶 100g
奶油 40克

普通面粉 100g + 薯粉15g (过筛)
柠檬皮丝- 1 茶匙
蛋白 6个
柠檬汁 1茶匙
细砂糖 120克做法:
1)把鲜奶,奶油和Cheddar cheese 片加热至奶油溶化。
4)蛋白打至湿性发泡,然后分次加入蛋黄面糊里搅拌均匀。倒入7“戚风蛋糕模型+3 杯子蛋糕模
6)烘烤后,立刻取出倒扣,待完全凉后才脱模享用。** 烤箱热度只供于参考**

 egg yolk
100g fresh milk
40g butter
3 pcs Cheddar Cheese
100g  all purpose flour + 15g corn starch (sifted)

1 tsp lemon zest

6 egg white
1 tsp lemon juice
120g caster sugar


1. heat fresh milk, butter and Cheddar cheese over a heavy saucepan till butter has completely melted, not boiling.
2.  immediately sift in flour when 1 still hot. set aside to allow it to cool a bit
3 slightly beat egg yolk, and pour the above flour mixture into egg yolk. incorporate well
4 beat egg white till frothy, and add in lemon juice
5 continue to beat egg white to shiny stiff peaks whilst adding in sugar in 3 additions
6 fold egg white into egg yolk mixture in 3 additions and pour batter (from a considerable height) into 7″ chiffon mold + 3 cup cakes
7 lightly tap pan against the bench and bake cake in preheated oven of 150-160 degrees C for 45-50 mins
8  revert immediately to cool before unmoulding


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