Bought both 17cm chiffon pan and 6″ baking tin from LeApple Bakery Mart yesterday morning after sending Sister off at the airport. Intended to pay by credit card as I did not have enough much cash in hand with me. And furthermore, there’s additional discount if you were to pay for your purchases with Standard Chartered Bank credit cards. Unfortunately, the Cashier told me that their credit card terminal was out of service. Hence, no credit card transaction was allowed.
That left me with no choice but to drive to the nearest Standard Chartered Bank or Baiduri Bank for cash withdrawal. Drove to Standard Chartered Bank at Gadong but there was no single parking space for me. Out of frustration, I drove to Baiduri Bank, Kiulap and went in from the junction leading to Hua Ho, Kiulap. Got stuck in a traffic jam as well. But lucky for me, I was able to find a parking space. Returned to LeApple Bakery Mart almost 1.5 hours later as I went to Land Transport Department for some paperwork in between.
If you had been keeping track with my baking “adventures”, you would have realized that I had baked this particular chiffon cake previously. But I altered the pan size this time. Instead of baking it with 21cm chiffon pan, I baked it with 17cm but with the exact quantity of ingredients apart from the sugar. Reduced the sugar amount as I find the previous bake too sweet for my liking.
- 40g cream cheese
- 60g full cream milk
- 25g unsalted butter
- 4 egg yolks
- 65g cake flour (sifted)
- 4 egg whites
- 50g fine granulated sugar (original recipe called for 90g)
- 1/8 tsp cream of tartar
- a pinch of salt
- Melt cream cheese, full cream milk and unsalted butter over double boiler until the mixture thickens. Remove from double boiler and let it cool down.
- When cream cheese mixture had slightly cooled down, add in egg yolks one at a time and mix them with a hand whisk until they were all well combined.
- Fold in sifted cake flour until well incorporated.
- Beat egg whites with cream of tartar until frothy. Add fine granulated sugar in three batches and beat until you get stiff peaks.
- Fold 1/3 of the meringue into cream cheese batter, gently with a spatula and careful not to deflate the batter.
- Pour the lightened cream cheese batter into the remaining meringue until they were all well incorporated and you see no white streak anymore.
- Pour cream cheese batter into a 17cm chiffon pan and give the pan a couple of taps on a hard surface to break the big bubbles trapped inside the batter. Run a chopstick by the side of the chiffon pan to further remove the big bubbles trapped by the side.
- Bake in a preheated oven at 170 degree Celsius on lower rack for approximately 30 minutes.
- Invert the cake immediately to cool when cooked and only unmould when it has completely cooled down.
Kinda mastered the unmoulding process of chiffon cake but I accidentally tore the top crust a little. The cake would be a perfect bake if not the accidentally tearing on the top crust. *sigh* Gave the entire lot of Cream Cheese Chiffon Cake to Jennifer to taste. And hopefully, she will like what she tastes. xD