Japanese Cream Cheese Chiffon Wedges with Milk Powder
From the MolalaCook kitchen · 烘焙手記
Japanese Cream Cheese Chiffon Wedges with Milk Powder
日式忌廉芝士戚風蛋糕件
Bake a cheese chiffon, cut it into quarters and pipe a thick cream cheese filling into each wedge.
▶ Watch the recipe
Before you begin
A dusting of milk powder gives the chilled cake its snowy finish. Pipe only into a fully cooled cake. Warm chiffon melts the filling and makes the wedges difficult to handle.
Method 做法
Make the cheese batter
Beat the 50 g cream cheese smooth and gradually add the milk. Sift the flour into another bowl. Heat the oil to about 60°C, stir it into the flour, then whisk in the cheese milk and yolks.
See this stage at 1:49 →
Fold and bake
Beat the egg whites with lemon juice and salt, adding the sugar in three portions, until firm peaks form. Fold into the yolk batter in stages. Pour into the chiffon pan and bake at 160°C (320°F) for about 35–40 minutes. Invert and cool completely before releasing.
See this stage at 3:32 →
Mix the filling
Beat the 150 g cream cheese smooth, add the icing sugar and mix until no lumps remain. Gradually mix in the cream to make a filling that holds its shape. Transfer to a piping bag.
Fill each wedge
Cut the cold cake into four wedges. Open a slit in the middle of each, without cutting all the way through, and pipe in filling. Spread or pipe more over the exposed sides, dust with milk powder and refrigerate until serving.
See this stage at 8:41 →
Watch & bake along
Japanese Cream Cheese Chiffon Wedges with Milk Powder
✦Which cream cheese goes into the filling?+
Tools for this recipe
Removable-Bottom Chiffon Cake Pan
Choose a chiffon tin to match the recipe diameter and base shape.
Chiffon Cake Cooling Rack (4–8 in)
Rest the inverted chiffon tin on the stand while the sponge cools.
12" Disposable Piping Bags (50 pcs) · 50 pcs
Fill a piping bag and snip the opening to suit the batter or filling.
