Honey Cheese Chiffon Cake with a Molten Topping
From the MolalaCook kitchen · 烘焙手記
Honey Cheese Chiffon Cake with a Molten Topping
蜂蜜芝士流心戚風蛋糕
Bake a 6-inch cheese chiffon, then return it to the oven with a honey cheese topping.
▶ Watch the recipe
Before you begin
Served warm, the browned top opens to a soft, salty-sweet centre. Let the topping thicken before spooning it onto the cake; it becomes fluid again during the second bake.
Method 做法
Make the cheese base
Mix the softened cream cheese and milk until smooth. Warm the oil to about 50°C and whisk in the sifted flour. Add the cheese milk and then the yolks, mixing until emulsified.
See this stage at 1:11 →
Whip, fold and bake
Add lemon juice and salt to the egg whites. Once foamy, add sugar in three portions and beat to firm peaks. Fold into the yolk batter. Pour into a tall 6-inch tin and bake at 160°C (320°F) for 35–40 minutes. Invert and let cool completely.
See this stage at 2:52 →
Make the topping
Melt the sliced cheese, butter, cream and honey together over a water bath. Stir until smooth, then let cool enough to thicken. Unmould the cold cake and gently press a shallow hollow in its top. Spoon the cheese mixture into the hollow and smooth it over the top.
See this stage at 4:00 →
Brown and serve
Return to the middle of the oven at 200°C (392°F) for 8–10 minutes. If desired, brown a pale patch briefly with a kitchen torch. Serve warm so the honey cheese topping flows when you cut the cake.
Watch & bake along
Honey Cheese Chiffon Cake with a Molten Topping
✦When can I remove the chiffon from the tin?+
Tools for this recipe
Removable-Bottom Chiffon Cake Pan · 6 inch extra high (15cm)
Choose a chiffon tin to match the recipe diameter and base shape.
Chiffon Cake Cooling Rack (4–8 in)
For cooling the first bake completely before adding the topping.
Stainless Steel Balloon Whisk
Whisk the mixture evenly, reaching into the corners of the bowl.
