Japanese cuisine

Easy

Japanese Iced Cheese Chiffon Cake

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Japanese Iced Cheese Chiffon Cake is a must-try. It is jiggly and soft with a delectable light cream inside sprinkled with the milk powder you will have an amazing dessert for any occasion.

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Recipe

PRE TIME: 30 min

COOKING TIME: 40 min

TOTAL TIME: 1 hr 10 min

4 SERVING

Ingredients:

1/4 Cup Cream cheese
1/4 Cup Milk
2 Oz. Cake flour
1/3 Cup Corn oil
3 Large Egg yolk
3 Large Egg white
1/4 Cup Sugar
0.07 Fl. Oz. Lemon juice
0.02 Oz. Salt
5.2 Oz. Cream cheese
2.4 Oz. Whipping cream
0.8 Oz. Icing sugar

Directions:

Beat the room temperature cheese cream until smooth, add in milk, and mix.

Sift in cake flour, microwave the corn oil for 1 minute, to about 140°F/60°C, pour it into the flour, stir evenly with a whisk, pour in the milk mixture, stir well, add three egg yolks.

Add lemon juice and salt to the egg whites, and add sugar to the egg whites until stiff peaks.

Add the egg whites to the egg yolk batter in batches, stir evenly with a spatula. Bake 320°F/160°C degrees for 35 to 40 minutes, turn it over and let it cool completely, and then unmold.

Beat the cheese cream at room temperature until it is smooth, add icing sugar, add cream.

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.

Enjoy!