Health benefits
Cheese: protects teeth and bones
Butter: low protein
Eggs: protects eyes and improves eyesight
Ingredients
Cheese ( 100g ) | Butter ( 50 grams ) |
Milk ( 50g ) | Eggs ( 5 ) |
Low-gluten flour ( 80g ) | Fine sugar ( 75g ) |
Lemon juice ( 6 drops ) |
How to make cheese chiffon cake
1.To separate egg whites and yolks, the bucket must be oil-free and water-free.
2. Beat the egg whites at high speed for 60 seconds, and rough foam will appear in the egg whites.
3.Add one-third of the fine sugar and beat for 60 seconds.
4.Add the second caster sugar and continue beating for 60 seconds.
5.Add fine sugar for the third time and beat for 60 seconds.The delicate and smooth egg whites are ready..
6. Melt butter, cheese, and milk in heat-insulated water, and beat evenly with a whisk.
7.Add egg yolk and continue to stir evenly.
8.Sift the low-gluten flour and beat evenly with a whisk.
9.Use a silicone spatula to stir evenly.
10. Add one-third of the egg whites to the egg yolk paste and mix evenly.
11.Cut the evenly mixed cake batter and pour it back into the egg whites and continue to stir evenly
12.Pour into the mold and shake it a few times to eliminate foam.
13.Preheat the oven to 150 degrees in advance.
14. Bake in the oven at 150 degrees for 40 minutes.
15.Invert immediately after baking and let cool for 3 hours.
16. Manual demolding, the cake is baked in place and demoulding is very convenient.
17.The delicious cheese chiffon cake is out of the oven!
18. Cut it and take a look.It is great to take a bite, so I will share the recipe.
Tips
When the egg whites are whipped well, the cake is half done, and when the egg whites are baked well, the cake is a success! For detailed operations, you can watch my chiffon cake segmented operation video.
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