Saturday, July 24, 2010

Cheese and chocolate chips chiffon

While reading through my recipes book, i saw this cheesecake chiffon from Alex Goh fantastic cheesecake book and decided to give it try. As a cheesecake lover myself i could not resist this temptation to bake myself one. Happily to say my family all comment that it was very soft and tasty. It was gone within one day.

Sorry i did not manage to take the photo after slicing, coz my hubby and son was happily helping themselves on it.

60g milk
40g cream cheese
25g butter

65 g flour

4 egg yolks

4 egg whites
100g sugar
pinch of salt
1/8 tsp cream of tartar
80g of chocolate chips

  1. Cook (A) over double-boiler until well blended and it thickens.
  2. Remove it from double-boiler. Add (B) and mix until smooth.
  3. Add (C) and mix until well combined.
  4. Whip the egg whites in (D) until foamy. Add in the rest of the (D) ingredients. Whip until stiff. Add it into the cheese mixture from step (3). Fold in by hand until well incorporated.
  5. Pour it into 21cm chiffon pan. Bake at 180C for 45 mins, remove foil and continue to bake for 5 mins. Remove it and invert the pan upside down.

Yogurt Blueberries chiffon

My first daring fruits chiffon, look they are so scary like cat eyes to me. The huge holes scares me off, i think i better try dry blueberries instead of fresh berries. My friends all comment that i was too harsh on my chiffon and got blue black all over its bodies.


4 egg yolks
40g Castor sugar
1/4 tsp salt

50g vegetable oil
150g blueberries yogurt

120g flour
1/2 baking powder

5 egg whites
40g Castor sugar
1/4 tsp cream of tartar
80g blueberries

  1. Whisk yolks and sugar until dissolves.
  2. Add oil and salt, whisk and add Blueberries yogurt. Mix well.
  3. Add in sifted flour and mix until no lump.
  4. Using an electric mixer, beat till frothy. Add in cream of tartar and beat until soft peaks, follow by the sugar continue to beat until stiff peaks. Add in blueberries gently.
  5. Fold in 1/3 of the meringue and mix with the egg yolk until well combined. Add the remaining meringue and mix well.
  6. Pour the batter into 21cm cake tin. Bake at 180C for 45 mins. Remove the foil and bake for 10 mins.
  7. Immediately invert it after taking out from the oven. When it cools, remove it from the mould.
Notes:  Preheat oven at 180C for 25 mins using top and bottom heat in the lowest rack.