How to make cheese chiffon cake

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  1.Add milk and cream cheese to a small pot, heat the cream cheese over low heat until melted (no need to boil), remove from heat and stir until smooth cheese paste without particles, let cool and set aside

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  2. Mix egg yolks with sugar, add unflavored vegetable oil and mix until emulsified

• 3.Pour the cheese paste into the egg yolk paste and mix well
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  4.Sift in low-gluten flour and mix until there are no particles

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  5.(Preheat the oven at this time) Add lemon juice to the egg whites, beat with a whisk until thick, add 1/3 of the sugar for the first time

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  6. Beat until dense fine bubbles appear, add 1/3 of the sugar for the second time

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  7. Beat until lines appear and add the remaining sugar

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  8.Continue to whip until you can pull up small peaks (the meringue can be whipped to this state, and the cake is already successful)

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  9.Put 1/3 of the meringue into the egg yolk paste and mix well

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  10.Pour all the remaining meringue into the remaining meringue, and mix gently using the stirring technique.Do not stir in circles to avoid defoaming (the mixed cake batter will be thick and delicate.At this time The cake has moved towards success)

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  11.Pour the cake batter into an 8-inch hollow mold , hold the chimney with your hand and shake it twice

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  12.Put it into the preheated oven Bake at 160 degrees for 45 minutes (time and temperature are for reference only, please refer to the actual conditions of your own oven).Shake twice and turn upside down immediately after coming out of the oven

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  13.Cool and remove from the mold

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  14.cut Please enjoy the soft, delicate and soft cheese chiffon cake