Ingredients
8-inch chiffon cake ( 1 piece ) | Cream cheese ( 250g ) |
Whipping cream ( 80g ) | Powdered sugar ( 60g ) |
Milk powder ( appropriate amount ) |
How to make cheese chiffon cake
1.Chiffon cake baked in advance, cut into 6 parts on average
2.Cut each point crosswise from the middle, do not cut off the back
3.Cut the softened cream cheese at room temperature into small particles with kitchen scissors, add light cream, and beat the powdered sugar with a whisk until completely combined
4. Sandwich the cheese filling into the middle of the cake
5. Spread a layer of cheese on both sides of the cake
6. Sieve the milk powder as shown in the picture (I lined the cheesecake with PVC, and the sprinkled milk powder can be reused)
7. Evenly sift a layer of milk powder on both sides of the cake with cheese
8.Finally, sift a little milk powder on the surface of the cake
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9.Have a piece immediately, it’s so delicious that you don’t want to leave it
Tips
Also, if you are not in a hurry to eat it, it will taste better after being refrigerated!
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