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Japanese Iced Cheese Chiffon Cake

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Japanese Iced Cheese Chiffon Cake


▼ Ingredients

Cream cheese 50g
Milk 50g
Cake flour 60g
Corn oil 40g
Egg yolk 3
Egg white 3
Sugar 50g
Lemon juice 2g
Salt 0.5g

Cream cheese 150g
Whipping cream 70g
Icing sugar 25g


  1. Beat the room temperature cheese cream until smooth, add in milk and mix.
  2. Sift in cake flour, microwave the corn oil for 1 minute, to about 60 degrees, pour it into the flour, stir evenly with a whisk, pour in the milk mixture, stir well, add three egg yolks.
  3. Add lemon juice and salt to the egg whites, and add sugar to the egg whites until stiff peak.
  4. Add the egg whites to the egg yolk batter in batches, stir evenly with a spatula, pour it into the mold, bake at 160 degrees for 35 to 40 minutes, turn it over and let cool, let it cool completely, and then unmold..
  5. Beat the cheese cream at room temperature until it is smooth, add icing sugar add cream.
  6. Cut the cake into four pieces, cut in the middle of each piece of cake, squeeze in the cream cheese, squeeze on both sides, and finally sift the milk powder.

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