By looking at the crumbs you probably find it looks more like a bread instead of a chiffon. With all the big holes you wouldn't believe how soft this is.
The cake was too delicate to remove from the mould till I created lots of injuries to it. What a pity cake....
I always wanted to make a cream cheese chiffon but I have yet to come across any that is close to the one selling at Tampopo cakery at Liang Court basement. So I gave up the idea of searching... I went for this in one of my recipe collections. I am sure for those who has the same book would have tried it out. One of the most known Japanese chiffon recipe by 福田涥子. I twisted the recipe a little by using Yuzu instead of lemon as I didn't have any lemon at home. On top of that I omitted the zest too as I did not have Yuzu as well!! hahah... You must be thinking what a joker is this Honey Boy!!! What I have is the Yuzu juice from the BOTTLE!!! Yes, I am the lazy one that go for something convenient and take short cut.....
Whatever it is, the cake turned out great! Be it lemon or Yuzu, bottled or fresh... I still love the cake. :)
Cream Cheese 100g
Castor Sugar 80g
Veg Oil 15ml
Lemon Juice 15ml
Lemon Zest 1/2 tsp
Cake Flour 80g
Baking Powder 1/2 tsp
Egg white 5
1. Cream cheese in room temperature. Beat cheese in a mixing bowl till creamy, and add in 1/3 of the sugar and continue to beat till pale. Add in yolk one at a time, followed by oil, juice, milk and lemon zest. Mix till well combined.
2. Sift in flour and baking powder and mix well.
3. Beat egg whites till foamy then add in sugar in 2-3 additions. Beat till it form a soft peak.
4. Add 1/3 of the white to the cheese batter and blend well. Fold in the rest of the white carefully in 2 more additions till you get a smooth batter.
5. Pour batter into a 17cm chiffon tin and bake in pre heated oven 180'c for 25-30 minutes.
6. Invert the cake tin once it's out of the oven, let it cool completely before unmould the cake.