Poppy Seed & Cream Cheese Chiffon Cake
- 200 grams Cream cheese
- 4 Egg yolks
- 60 grams Cake flour
- 2 tbsp Milk
- 20 grams Granulated sugar
- 15 grams Poppy seeds
- 4 Egg whites
- 50 grams Granulated sugar (fine)
- 1/2 tsp Lemon juice
- 1/4 tsp or Cream of tartar
- Chill the egg white to be used for the meringue.
- Bring the cream cheese to room temperature.
- Sift the flour.
- Preheat the oven to 180C.
- Cream the cream cheese to soften.
- Add the granulated sugar and mix.
- Add the beaten egg yolk in 4 batches and mix it in each time.
- Gradually pour in the milk and mix.
- Add the sifted flour and mix it in.
- Don't overmix.
- Lightly stir in the poppy seeds.
- Use a hand mixer to beat the egg whites.
- Add the lemon juice (or cream of tartar) and a little bit of fine granulated sugar.
- Whip on high speed for 4 minutes.
- Add half of the remaining granulated sugar and whip for 1 minute.
- Add the rest of the sugar and whip for another minute.
- Make sure it doesn't become lifeless and flavorless.
- Add 1/3 of the meringue to the bowl with the egg yolk and use a whisk to stir it in gently.
- Return the mixture to the meringue bowl and use a rubber spatula to stir it quickly about 40 times.
- Pour into the cake pan and bake for 40 minutes at 180C.
- After it has baked, turn it upside down immediately and leave it like that to cool.
- Once cooled, use a chiffon knife to gently remove from the cake pan.
cream cheese, egg yolks, flour, milk, sugar, seeds, egg whites, sugar, lemon juice, cream of tartar
Taken from cookpad.com/us/recipes/170656-poppy-seed-cream-cheese-chiffon-cake (may not work)