I tried making these cream cheese mini chiffon cakes. They turned out nice but I felt they lacked the cream cheese taste. Colour was nice though. Texture was soft even when I did not manage to separate the egg yolks and egg whites properly. (Daiso's egg separator did not work!) Anyway here is the recipe...
Ingredients:
2 egg yolks
1.5 tablespoon brown sugar
A little less than 1 tablespoon olive oil
A little more than 4 tablespoon of milk
2 tablespoon of cake flour
A little less than 3 tablespoon of cream cheese
One fifth of a teaspoon baking powder
2 egg whites
1.5 tablespoon brown sugar
Steps
1. Combine 1.5 tablespoon brown sugar and egg yolks with egg whisk
2. Heat cream cheese and milk and stir to mix well to get a smooth batter texture. Let cool a little.
3. Pour into egg yolk batter together with oil. Mix well.
4. Add sifted powdered ingredients. Mix well.
5. Whisk egg whites until foamy and add 1.5 tablespoon brown sugar little by little. Whisk until stiff. Scrape out 1/3 egg white with spatula and combine with egg yolk batter.
6. Pour egg yolk batter in 3 smaller portions into whisked egg whites. Mix swiftly with spatula. Pour into aluminium moulds until 80% full.
7. Gently tap a few times to release air within the batter. Bake in preheated oven at 170 degree celsius for 30 mins. (if surface of cakes have turned brown before 30 mins, put aluminium sheets on top to prevent burning.)
Rate: 5.5/10
It is worth a try but my chiffon cake making skills is not good so it is a low rating. Will do more research and improve!
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