6-inch cake embryo; Eggs 3
Fine sugar 40g Milk 35ml
Corn oil 25 grams Cake flour 50 grams
cheese sauce; cream cheese 80g
Lemon juice A few drops Light cream 150g
Fine sugar 20 grams Baileys 1g
How to make iced cheese chiffon cake #foodvideochallenge#Japanese-style ice cheese chiffon cake Illustration of how to do it 1

Step 1

Prepare the ingredients first according to the recipe. #foodvideochallenge#Japanese-style ice cheese chiffon cake Illustration of how to do it 2

Step 2

Separate the egg whites and egg yolks and put them into two clean basins respectively. The basins should be oil-free and water-free so as not to affect the beating of the egg whites. #foodvideochallenge#Japanese-style ice cheese chiffon cake Illustration of how to do it 3

Step 3

Add a little granulated sugar to the egg yolks and stir evenly by hand until the sugar is completely dissolved. #foodvideochallenge#Japanese-style ice cheese chiffon cake Illustration of how to do it 4

Step 4

Mix the milk and oil and beat well by hand too.#foodvideochallenge#Japanese-style ice cheese chiffon cake Illustration of how to do it 5

Step 5

Pour into the egg yolks and continue beating until completely combined. #foodvideochallenge#Japanese-style iced cheese chiffon cake Illustration of how to do it 6

Step 6

Sift in the cake flour. Mix well and set aside. #foodvideochallenge#Japanese-style ice cheese chiffon cake Illustration of how to do it 7

Step 7

Add a few drops of lemon juice to the egg whites and use an electric mixer to slowly beat into large bubbles. #foodvideochallenge#Japanese-style ice cheese chiffon cake Illustration of how to do it 8

Step 8

Add the remaining fine sugar to the egg whites in three batches. When the surface has obvious texture, add the last remaining sugar and continue beating. #foodvideochallenge#Japanese-style ice cheese chiffon cake Illustration of how to do it 9

Step 9

Beat until the head of the egg beater has curved corners, about 8 points. #foodvideochallenge#Japanese-style iced cheese chiffon cake recipe illustration 10

Step 10

Add egg whites in three batches until foamy, mix with egg yolk batter and mix well. #foodvideochallenge#Japanese-style ice cheese chiffon cake Illustration of how to do it 11

Step 11

Pour into 6-inch mold. Drop the mold vertically to knock out any large bubbles. #foodvideochallenge#Japanese-style ice cheese chiffon cake Illustration of how to do it 12

Step 12

carryPreheat for 10 minutes before placing the middle layer and bake at 140 degrees for 35 to 40 minutes. #foodvideochallenge#Japanese-style ice cheese chiffon cake Illustration of how to do it 13

Step 13

Prepare cream cheese and lemon juice, whipping cream, sugar and Baileys. #foodvideochallenge#Japanese-style ice cheese chiffon cake Illustration of how to do it 14

Step 14

Add lemon juice to the cream cheese and beat with an electric mixer. Beat the light cream and sugar until 6 points. Then add it to the cheese and beat it briefly a few times to mix. #foodvideochallenge#Japanese-style iced cheese chiffon cake recipe illustration 15

Step 15

Let the cake cool completely, cut it twice into a cross shape and divide it into four pieces. Spread cheese sauce on the cut surface and the middle, and then dip it in milk powder. #foodvideochallenge#Japanese-style ice cheese chiffon cake Illustration of how to do it 16

Step 16

Sift some milk powder on the surface of the cake. Ice cheese chiffon cake cooking tips

There are three main points to pay attention to when making meringue; 1. Use fresh egg whites. The egg whites can be refrigerated before starting. Put the egg whites into a stainless steel basin. In order to allow the egg whites to incorporate air evenly, beat the electric mixer at low speed first, then change to medium speed. Please note that if the egg whites are overbeaten, they will lose their elasticity. 2. After the egg whites are properly beaten, use high-speed whipping to foam. Whip the meringue until it is lifted up from the electric mixer and there are upright sharp corners at the front, which means it is completely risen. When making cakes, it is generally not necessary to beat it to a very complete stage, only eight portions are enough. 3. After adding sugar to the meringue, the meringue will become soft, but it will become hard after it is completely foamed. The sugar needs to be added in three batches. If too much is added at one time, it will easily destroy the bubbles. The sugar should also be beaten until it melts.