cream cheese 65 grams Milk 65 grams
Corn oil 53 grams Low gluten flour 80g
Eggs 4 Fine sugar 65 grams
Lemon juice A few drops
How to make Japanese iced cheese chiffon cake Lock this recipe⚠️Japanese style iced cheese chiffon cake Illustration of how to do it 1

Step 1

Add the softened cream cheese to milk and corn oil and stir until there are no lumps Lock this recipe⚠️Japanese style iced cheese chiffon cake Illustration of how to do it 2

Step 2

Sift in the low-gluten flour and stir until there is no dry flour Lock this recipe⚠️ Japanese iced cheese chiffon cake recipe illustration 3

Step 3

Add egg yolks and continue stirring to form a fine batter Lock this recipe⚠️Japanese style iced cheese chiffon cake Illustration of how to do it 4

Step 4

Add the sugar to the egg whites and beat until stiff peaks form. Lock this recipe⚠️Japanese style iced cheese chiffon cake Illustration of how to do it 5

Step 5

Take one-third of the protein paste and add the eggsStir the yellow batter evenly, add the remaining egg white batter and continue to stir until it becomes a fine batter. Pour into a 7-inch hollow grinder, preheat the oven and bake at 155 degrees for 40 minutes. Lock this recipe⚠️Japanese style iced cheese chiffon cake Illustration of how to do it 6

Step 6

Invert the baked chiffon until cool, spread the prepared cheese sauce (100g cream cheese, 50g light butter sugar powder, 18g) and sprinkle with milk powder Lock this recipe⚠️Japanese style iced cheese chiffon cake Illustration of how to do it 7

Step 7

delicious Lock this recipe⚠️Illustration of how to make Japanese iced cheese chiffon cake 8

Step 8

Finished product picture Lock this recipe⚠️Japanese style iced cheese chiffon cake Illustration of how to do it 9

Step 9

Finished product picture Cooking tips for Japanese iced cheese chiffon cake