Friday, 13 November 2015

Japanese Cream Cheese Chiffon Cake 日式奶油乳酪戚风蛋糕(中英加图对照食谱)

Yum


This is one of the best chiffon cake that I have ever made as it's so delicate and smooth and literally melts in the mouth! Everyone who tries the cake, loves it's super smooth and moist texture. Hub and kids went for second and third helpings after eating a piece!

这是我吃过最好吃的戚风蛋糕,老公和孩子们吃了一片后还会想要再吃!蛋糕的质感好轻柔,又松软,入口即化!

Really love this recipe taught by a Japanese champion cake talent. In the past, I used to whip up the meringue till stiff peak stage when making chiffon cake, now I have learnt that the best meringue stage is firm peak stage and it's best for making chiffon cake. Firm peak stage is in between soft peak and stiff peak, thus you have to concentrate hard while beating the egg whites in order not to overbeat it.

好喜欢这日本蛋糕达人所教的配方喔! 以往我都是把蛋白霜打到硬性发泡,现在才学到必须把蛋白打成较湿的中性发泡蛋白霜。这是介于湿性发泡与硬性发泡之间的阶段,蛋白霜立起的圆锥状前端微微往下低垂,才是制作戚风蛋糕最理想的蛋白霜状态!所以打发蛋白霜时,一定要专心,不可以打发过头哦!

Another tip for achieving soft, delicate and moist chiffon cake is to use more egg white than egg yolk. Thus, it is better to separate the egg white and egg yolk first then measure out the weight according to the recipe. This recipe is a definite keeper and I am sure gonna bake this again soon!

要制作出轻柔,松软又入口即化的戚风蛋糕最重要的就是微妙的食材比例。所以蛋白和蛋黄是以克来计算的,请大家将蛋白和蛋黄分开后,再仔细称量正确的量。这食谱真的很棒,值得收藏!







Cream Cheese Chiffon Cake 
奶油乳酪戚风蛋糕
(Recipe as taught by Hiromi Akahori, recipe translated by Bakiing taitai) 





Ingredients: (makes one 20~22cm chiffon pan, depending on height of your chiffon pan)


A. Egg Yolk Batter 
80g egg yolks (measure from 4 eggs each weighing 60g)
70g caster sugar

80ml vegetable oil (I used premium coconut oil)
160g cake flour (I used premium Blue Jacket cake flour which has high moisture absorbency that keeps cake moist)
¼ tsp salt
200g Philadelphia cream cheese 

200ml fresh milk (I used Magnolia Omega 3 Lo-Fat Hi-Cal fresh milk which is packed with the natural goodness of Omega-3)

B. Meringue
280g egg whites (measure from 8 eggs each weighing 60g)
50g caster sugar




食材:(可做20~22cm戚风模)


A. 蛋黄面糊
80克 蛋黄(从4粒60克蛋称量出来的)
70克 细砂糖
80毫升 食油(我用优质椰子油)
160克 低筋面粉(我用水手牌蛋糕粉
¼茶匙 盐
200克 奶油乳酪
200毫升 鲜奶(我用Magnolia Omega-3低脂高钙鲜奶)


B. 蛋白霜
280 蛋白(从8粒60克蛋称量出来的)
50克 细砂糖



Methods 做法:
1. Warm up the milk using medium heat. Cut the cream cheese into smaller pieces, add into hot milk and stir till completely dissolved and the mixture turns smooth. Set aside to cool. 
1。牛奶用中火加热。奶油乳酪切小块加入热奶,搅拌至溶化,没有颗粒顺滑。待凉备用。




2. Put the egg yolks in a mixing bowl, add in 1/3 sugar, use a hand whisk to mix the sugar till it dissolve then add in the remaining sugar in 2 additions. 
2。将蛋黄倒入搅拌盆,加入1/3糖,用打蛋器搅拌至糖颗粒状消失后再将剩余的糖分两次加入拌匀。




3. Add in oil, mix well then add in the cream cheese mixture. Mix till well combined.
3。加入油搅拌均匀,再加入奶油乳酪糊搅拌均匀。




4. Sift the cake flour and salt twice before adding into the mixture and mix well till no trace of flour is seen. (Mix swiftly to avoid gluten forming which will affect the texture of cake) 
4。低筋面粉与盐过筛2次再加入混合搅拌均匀成为无粉粒的面糊。搅拌过程尽量快速, 避免面粉产生筋性影响口感)




5. Beat the egg whites till foaming stage, add in sugar 1/3 at a time beat till glossy firm peak. (at firm peak stage, the meringue is glossy, when the whisk is lifted, the peaks will hold but the tip will fall back slightly.)  
5。把蛋白打至发泡, 分三次加入糖,继续打至中性发泡。(中性发泡偏湿,拉起打蛋头,蛋白糊有个短一些的尖,会弯下来。)




6. Add the meringue into the egg yolk batter 1/3 at a time, each time gently mixed well before adding the next until everything is well combined . When done, pour the batter into the chiffon pan.
6。蛋白霜分三次加入蛋黄糊里,每次轻轻搅拌均匀后再加入。完成后倒入戚风烤模。




7. Bake in a pre-heated oven at 170 degree Celcius top/bottom heat for 50 minutes. Cake surface need not baked till brown, just insert skewer in centre and if comes out clean it is cooked through. Please adjust the temperature and timing according to your own oven. (For my oven, I baked at 160 degree Celcius for 10 minutes, lower to 150 degree Celcius bake for 10 minutes and lower to 140 degree Celcius and bake for 40 minutes. If the cake surface starts to crack too early, you may cover it with a piece of aluminium foil greased with oil to prevent the cake from cracking too much. )  



7。放入预热烤箱以170摄氏度上下火烤约50分钟。蛋糕表面不需要烤到金黄色,竹签插入中心拿出无沾粘就代表烤熟了。请依个人的烤箱调整烤温和时间。(我的烤箱以160摄氏度烤约10分钟,我调低到150摄氏度,继续烤10分钟,最后调低到140摄氏度继续烤40分钟。如果蛋糕表面太早裂,可盖上一张抹上油的锡纸以防止裂的太厉害。)



8. Remove from oven, immediately invert cake until completely cooled. (Suggest to invert cake on a cooling rack for this cake as it unmoulds easily. If invert on a wine bottle neck, the cake may fall out!) 
8。烤好马上取出烘炉,倒扣放凉直到完全冷却。(蛋糕很容易就脱模,所以建议倒扣在凉网上,如果倒扣在酒瓶,蛋糕有可能掉下来哦!)







UPDATED on 14 NOV 2015
Here's sharing 2 readers who are quick to try out this recipe and have baked it so beautifully and successfully! Both feedback that the cake is yummy and nice and tastes close to the Japanese cotton cheesecake!  
分享这两位读者这么快就照着食谱做出来的作品,她们说食谱很棒,蛋糕很好吃,质感就如日式轻乳酪蛋糕一样!






Do give this recipe a try. If you like it, share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox each time a new post is published. You can also find Baking Taitai on Pinterest FacebookInstagram and Youtube for the latest updates.


Thanks for dropping by. See you again! 

谢谢您的拜访,下次再见!

 The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result. 食谱里的烘烤温度和时间只是供参考,每一架烤炉的恒温器都不同,请自己调适。不同品牌的材料有不同的复合材料,所以最终成品有可能稍有不同。

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”
编写或翻译食谱需要时间和精力的,请不要复制或将它作为自己的食谱。如果你想分享部落格的任何食谱,请提供在这的相关链接,谢谢。"

© Copyright 2015 bakingtaitai.blogspot.sg


45 comments :

FaithHopeLove said...

Hi, your cake looks really awesome!!! I m gonna try it.... but may I know where do u buy the premium coconut oil? Tia for sharing

Cheryl - Bakingtaitai 烘焙太太 said...

Hi FaithHopeLove, thanks for your nice comment. Yes, do try it and let me know how it goes. Few of my readers are really fast and they tried immediately after I've posted the recipe this afternoon. They have done it successfully and feedback to me that they love the taste and texture! I bought my premium coconut oil from 'YES NATURAL' health shop.

Lynn Liao said...

Can I know whether you are using fan forced for this cake? Mine turned out very brown.

Mei hui Foo said...

is it possible to bake using a normal pan? :)

Theresa Low said...

Can I know what's the oven setting? I bought a basic Brandt oven there one with top and bottom heat, top button and a fan symbol.

Unknown said...

Hi Cheryl, why the cake at the centre tube is abit wet while surronding dry, did I under bake ?
please advise me
thank you
elyn

Rachel Yee said...

Looks great

Sandy Chua said...

Hi, I tried baking it tonight but it cracks. Is it the oven temperature too high that causes the crack? It still taste good though��I made Chocolate brulees with the 4 leftover egg yolks��

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Lynn, no fan forced is used.

Cheryl - Bakingtaitai 烘焙太太 said...

Yes, some of my readers have tried successfully with round pans.

Cheryl - Bakingtaitai 烘焙太太 said...

Yes, some of my readers have tried successfully with round pans.

Cheryl - Bakingtaitai 烘焙太太 said...

Top and bottom heat

Cheryl - Bakingtaitai 烘焙太太 said...

Could be inner oven temperature not even or batter not mixed properly.

Cheryl - Bakingtaitai 烘焙太太 said...

Thanks Rachel!

Cheryl - Bakingtaitai 烘焙太太 said...

Slight crack is perfectly fine for chiffon cake. Yes, you should adjust the oven temperature accordingly to prevent huge cracks. That's good use of the egg yolks, the chocolate brulee sounds delicious!

daphnequek said...

Hi Cheryl
Can I know where to buy Blue Jacket Cake flour?

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Daphne, please go to my blog's right hand column and click on the 'Blue Jacket Flour' Logo and you will find a list of retail stores where this premium flour is sold.

Stephanie Ng said...

Hi Cheryl, don't you need to use cream of tar tar?

cheftoon said...

thank you so much^^

Cheryl - Bakingtaitai 烘焙太太 said...

No, not at all.

One Place, One Dream said...

Hi Cheryl. please confirm that it is 8 eggs white for one 20-22 cm pan? I though that is a lot for chiffon, I usually use 4 eggs white will do. And from your photo, the batter was filled to brim of the pan. Is that correct? Mine is usually 2/3 and the cake will raise to the brim at end of baking, for the regular chiffon cakes.
Please confirm soon as you can. I am eager to try this out, my family love cream cheese so I think they will love this cake. Thank you very much in advance.

wendy ong said...

Can I use other oil to replace coconut oil?

Jessie Koh said...

Thank you for the recipe. I tried out the recipe using my Toshiba rice cooker to bake instead of oven since I do not have one at home. It actually climb up to the top and shrink after I inverted the remove the pot. May I know is it due to wrong beating of the egg whites that it shrink? The taste is actually not bad, I like it.

Joycelyn Kan said...

Hi,

There is a waist in my cake, and it shrunk while cooling down. Any idea what went wrong?
Thanks in advance!

Kyle and Mommy said...

Hi, I attempted but the results were not good. First, big explosive cracks even when I baked at 150c for 60mins, no cracks for first 1/2hr. Second, upon cooling, the side shrank away from the tubepan. Sad. What went wrong? The texture was dense like Japanese cheese cake compared to other lighter and fluffier chiffon. Is this normal? Thanks!

Cheryl - Bakingtaitai 烘焙太太 said...

Hi, sorry for the late reply as I just return from overseas after a month's vacation. Yes, it is 280g egg whites as stated in my recipe, the number of eggs used will depend on the weight of each egg. This recipe is good for 20cm up to even 24cm depending on the height of your chiffon pan. If you find the batter too much for your pan, you can cut down the recipe to 3/4. I have filled the batter to the brim and have no problem of spillage, the cake rise tall and nice. Many of my readers have followed this recipe exactly and did it successfully and love its taste!

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Wendy, sorry for the late reply as I just return from overseas after a month's vacation. Yes you can surely use any type of vegetable oil as stated in my ingredient list.

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Jessie, sorry for the late reply as I just return from overseas after a month's vacation. As I have not baked in a rice cooker before, I can't really advise you. As this is a chiffon cake recipe, it should be baked in a chiffon pan as to allow the cake batter to climb on the sides on the cake pan and tube to prevent shrinking or collapse.

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Joycelyn, sorry for the late reply as I just return from overseas after a month's vacation. Waist formed and cake shrinkage could be due to many reasons like undermixing or overbeating the egg yolk batter causing gluten to formed, under or overbeating of egg white, underbake etc.

Cheryl - Bakingtaitai 烘焙太太 said...

Hi, sorry for the late reply as I just return from overseas after a month's vacation. What you have mentioned of course are not normal. Many of my readers have tried this recipe successfully and love its delicate, light and melt-in-the-mouth texture! Big explosive cracks could be caused by overmixing the egg yolk batter and your oven temperature being too hot. You should use an oven thermometer to check the inner oven temperature as it may not be accurate. Upon cooling, if it shrinks, then you may have under OR over beat your egg yolk OR under OR over beat your egg whites OR underbake the cake.

Jessie Koh said...

Thanks for your reply.

OliveKatz said...

Hi, I've made your recipe several times and would like to say thanks for giving me a mode to introduce my husband to the wonderful world of chiffon cakes! I would like to know though, if you've made other versions of this recipe eg. With chestnut cream, adzuki paste etc. If yes, did you alter the proportions?

Cheryl - Bakingtaitai 烘焙太太 said...

Hi OliveKatz, thanks for nice feedback! Sorry, I've haven't tried with the ingredients you mentioned before so I can't advise you.

Diana Khoo said...

Hi, is it ok to use a normal springfoam round pan than a chiffon pan?

Cheryl - Bakingtaitai 烘焙太太 said...

Yes, some readers have tried successfully, just remember not to grease the pan.

Lim Siew Gek said...

Hi Cheryl. Thx for your lovely recipe. Wanna try it today. Just wanna know the size of pan you used to make this cake pls esp the height! Tqsm.

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Siew Gek, I've used a 8 inch pan with height 9cm.

Joelle said...

Hi!
I've tried baking today and it turns out tasting eggy instead of chessy! Help!

Cheryl - Bakingtaitai 烘焙太太 said...

Then it could be the quality of your ingredients, it should not taste eggy. Try again using fresh eggs and a good brand of cream cheese like Philadelphia and use full cream ones not low or reduced fat.

L L said...

Hi Cheryl
Thanks for the recipe! I tried baking the cake and it is different from the last 2 chiffon cake that I had baked. It did rised but the cake is not soft, very "tight" and feels more like a butter cake. Do you think I have over-beaten or something?

L L said...

Hi Cheryl
Thanks for the recipe! I tried baking the cake and it is different from the last 2 chiffon cake that I had baked. It did rised but the cake is not soft, very "tight" and feels more like a butter cake. Do you think I have over-beaten or something?

OT said...

I tried today with using a round pan and it came out ok, with a crack. I put the parchment paper on the bottom. How then should I put the cake upside down after done baking? Thank you!

Cheryl - Bakingtaitai 烘焙太太 said...

Hi OT, depending on your cake mould. For removable base, push up the base, put a wiring rack over surface of cake and flip over. For non-removable, if it's non-stick, the side of cake should leave the edge of pan and you just flip over on a wiring rack to cool. If not non-stick, you have to use a knife to go around the edge of cake then flip over to wiring rack.

Love baking said...

Hi Cheryl, I tried out this Japamese cream cheese cake recipe and the taste was good. However, the top part of my cake was dense, unlike the bottom part which was light and fluffy. Any idea why this is so? The outside also browned quickly and I turned down the oven temperature lower.

Appreciate your comments. Thanks!

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Love baking, I think you meant bottom of cake is dense right? (because your chiffon cake was inverted), most probably either you have under or over mixed the batter. As baking is Science, various factor can affect the outcome and I won't be able to tell you exactly what went wrong. If the surface of cake turned brown too quickly, you can tent with an aluminium foil, the inner temperature of your oven could be hotter than what was set, best to put an oven thermometer inside the oven to check for more accurate temperature.

Related Posts Plugin for WordPress, Blogger...