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Tuesday, November 3, 2009

Chiffon Cheesecake 芝士戚风蛋糕

上一次做戚风蛋糕是很久很久以前的事,我想至少也有5年。

第一个做的戚风蛋糕是向姑姑讨教的班兰戚风蛋糕。班兰戚风蛋糕是姑姑最拿手的,虽然以前姑姑有接受订单,但是姑姑还是无私的公开食谱,还收了不少徒弟。可是不知道为什么很多人向姑姑学习后回家自己做时都不成功,姑姑还担心人家会以为她故意留一手。

其实我觉得这种需要打发蛋白的蛋糕有时真的要看手气,还有蛋白和蛋黄糊混合时也是个关键。一味的搅拌结果只会把面糊里的空气去掉(不知道我这样说对吗?),那蛋糕当然发得不理想。


而我这个徒弟呢?姑姑说我一学就会。呵呵呵,我不是卖花赞花香啦,其实是从小就常常看姑姑制作这个蛋糕,看多了当然也比较容易上手。

说回这个芝士戚风,它的味道好极了。淡淡的芝士味夹杂牛油香,蛋糕入口像绵花一样软,而且很moist。外形方面就差多了,我脱模得不好,我想是我用错了刀子(我竟然用切面包的刀子,工欲善其事,必先利其器。哎呀!自己功夫不到家,还要怪用器具,哈哈)。

不喜欢吃芝士蛋糕的D尝了一口后问我这是什么蛋糕来的,他说蛋糕很软很好吃,很像有点芝士味。我跟他说这是cheese的pandan cake啰,这样说他就明白了。对他来说pandan cake就等于chiffon cake,跟他说chiffon cake只会把他搞得一头雾水。

Ingredients:
(A)
60g milk (I used UHT milk)
40g cream cheese
25g butter
(B)
65g flour (sifted)
(C)
4 egg yolks
(D)
4 egg whites
90g sugar (I cut down to 75g)
Pinch of salt
1/8 tsp cream of tartar

Method:
1) Cook (A) over double-boiler until well blended and thickens.
2) Remove 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 the rest of the (D) ingredients in (D). Whip until stiff. Add it into the cheese mixture from step (3). Fold in by hand (use a rubber spatula) until well incorporated.
5) Pour it into a 9-inch chiffon pan. Do not grease the pan. Bake in preheated oven at 175C for 35 - 40 minutes. Remove it from the oven. Invert the pan and let it cool upside down.

Click here to know more about beating of egg white in step (4).

Notes:
1) I doubled the recipe as my chiffon pan was big and another reason was I wanted to finish the leftover cream cheese from making this cake. (I used all 90g).
2) The recipe does not mention if the cheese mixture in step (1) need to cool down before proceed to step (2) and (3). I didn't let it cool down. I just placed the cheese mixture over a plate of water while doing step (2) and (3).
3) My cake started to crack after baking for about 20 minutes, I am not sure of the reason (anyone can advise me?) but I lowered the temperature to 160C and continued to bake. I baked for 40 minutes in total.

Tips:
1) Make sure the mixing bowl and utensil you use to beat egg white is free of oil, water or egg yolk. The presence of any would affect the final result.
2) Cream of tartar can be replaced by lemon juices.
(Source of recipe: Alex Goh's Fantastic Cheesecake 《情迷芝士饼》)

19 comments:

  1. Hi Angel,
    Your chiffon cheese cake looks very very pretty and nice. I also have this book, how did I missed out on this recipe? :p Gee, I shall try it pretty soon then! :) Thanks for sharing the recipe! Yummy.

    ReplyDelete
  2. Can I have a slice now for my tea break?

    ReplyDelete
  3. Your chiffon cake looks very fluffy and soft. I would love to try this recipe. If I use this recipe what size pan should I use? and at what temperature should I bake it at? I've never made chiffon. I'm planning to buy mini chiffon pans :)

    ReplyDelete
  4. Hi Jane,

    Thanks for your flattering comments but to be frank I didn't do a good job in unmoulding, next time I will try to use a proper knife.

    I can't wait to see ur chiffon cheesecake.

    ReplyDelete
  5. Anncoo,

    Sure but I want your swirl cake in return. haha.

    ReplyDelete
  6. Hi tracieMoo,

    The cake photo you see is double of the recipe. If you follow the recipe, it mentions using a 9-inch chiffon pan and bake at 175C.

    Don't forget to share with me your first chiffon experience ya.

    ReplyDelete
  7. 当然不会嫌你的blog太多妈妈精
    不是每个部落能有机会写

    这个蛋糕,我从小就常吃了
    妈妈爱做

    ReplyDelete
  8. Sock Peng,

    你妈妈也做cheese口味的吗?我还是第一次做cheese口味,以前家里最常做的戚风蛋糕是pandan和orange味。

    ReplyDelete
  9. Hello, I have passed you an award. Feel free to pick it up from my blog =)

    ReplyDelete
  10. sometimes when you whip the egg white with sugar... if there's sugar residue not properly fold to the mixture... the sugar which is lying on top of the batter can create a crack just like on the buns we put sugar to create a cross or a split...another maybe the heat is too high...I bake my chiffon at 160 degree.

    perhaps in another attenpt you fold the 1/3 white with the mixture first then mix the rest altogether.

    the cook mixture must cool off first because the hot cook cheese/butter can cook the egg yolk as well way before you bake it affect the overall result too...

    I hope these info helps...

    yr chiffon looks okay from photos...if you like citrus flavour... you can use the same recipe... the liquid change to lemon juice or orange/lemon to have a refreshing feel.

    Personally I bake orange chiffon/chocolate chiffon and banana chiffon...

    ReplyDelete
  11. something to add... after I read the sugar for the double recipe... maybe you could separate the par t of the sugar from the white combination...

    I use oil instead of butter... but don use olive oil(too strong)

    ReplyDelete
  12. Hi Pauline,

    Thank you very much for your advices and tips.

    I also suspected the temp might be too high so I lowered to 160C, maybe next time I will try baking at 160C from start.

    Ya, I normally do not fold in all egg white at one shot. Else, it's maybe difficult to get combined.

    (I like orange chiffon!)

    ReplyDelete
  13. replace the liquid with orange/lemon juice plus orange peel... I love orange chiffon too... today I make mini size... strawberry/rasberry/bluberry cheese cake...also 2 types chocolate cheese/ oreo cheese... and will bake banana chiffon tomorrow...look out for it ok?

    if you wanna try the chilled cheese cake... you can collect from me on sat... let me know

    ReplyDelete
  14. Hi Pauline,

    I saw ur mini series cheesecake, they are lovely and I am sure they taste great.

    Thanks for your offer but I just saw ur msg now. In fact, most Sat I am not in town. Anyway, really appreciate ur thoughts.

    ReplyDelete
  15. 如果我用“植物油”取代cream cheese and butter可以吗?(40g + 25g)

    请问你的butter是用什么牌子的?
    谢谢

    ReplyDelete
  16. sean,

    你指的“植物油”是margarine吗?可以用margarine代替butter,当然味道没那么香。

    这是芝士口味的chiffon cake,如果不加cheese不就没有那个味道。如果你只想做一个plain的chiffon cake,我建议你可以参考其他basic chiffon cake的食谱,因为1g的margarine不等于1g的cream cheese,所以我觉得应该不能直接代替。

    我常使用的butter牌子是SCS和golden churn。如果我要比较light的butter,我通常买buttercup。做这个蛋糕什么butter牌子都行。

    ReplyDelete
  17. Just love looking at all the 'soft' cakes that you bake! I'm too lazy to bake chiffon cakes, maybe I should try again (failed the 3 times I tried!ehehehe).

    Thanks for having sucha wonderful blog for me to drool and learn new things! ;p

    ReplyDelete
  18. Who-Duh,

    Thanks for such lovely comment.

    You really make my day! :)

    ReplyDelete

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