Few weeks ago, one of my classmate from my Japanese Language class brought some cakes to share with us as it was her birthday. I liked the taste and texture of the cake as even though she said it was a cheese cake, it was not like the normal 'cheese cake' that I have eaten or made like the 'Japanese Cotton Cheesecake', ' New York Cheese Cake' or any other baked 'cheese cake'. Instead it was sort of like a sponge cake sandwiched with cream cheese frosting.
I remembered having this type of cake recipe in one of my cookbooks so I flipped through them and found it. This recipe is taken from the book 'The Joy of Baking' published by Bake with Yen. It was not very difficult to make and my children and friends loved it. I'm definitley going to make this again.
Ingredients for the Chiffon Cake
(A) 4 egg Yolks (B) 4 egg Whites
60 ml Corn Oil 60g Castor Sugar
120g Cake Flour 1/2 tsp Cream of Tartar
1 heap tsp baking powder
60g Castor Sugar
4 1/2 tbsp Milk
1/3 tsp Vanilla Powder (I used vanilla essence)
1) Sift flour with baking powder.
2) Mix the flour with egg yolks, oil, sugar, milk & vanilla. Stir until well mixed and smooth.
3) Beat egg whites with cream of tartar and sugar until stiff.
4) Fold egg yolk mixture into egg whites.
5) Bake in a 9' round tin at 180 degree C for 40-45 mins.
* You can use any of the sponge cake recipe that you normally use.
Ingredients for the frosting
113g Cream Cheese
60g icing Sugar
1/4 cup milk
Cheddar Cheese, grated (for sprinkling)
1) Beat Cream Cheese & butter together.
2) Add icing sugar alternating with milk.
To Assemble: - Cut the cake into 3 pieces and sandwich each layer with frosting and Cheddar Cheese. Spread frosting on top and sides of cake, sprinkle cheddar cheese all over the cake.