Cheesy Chiffon Cake
5 egg yolks
100 g Castor Sugar
110 g Wheat Flour
20 gr Instant Oatmeal
15 gr cornstarch
6 grams Baking Powder
80 ml Vegetable Oil / Cooking
120 ml milk-white liquid
50-75 gr Yummy Cream Cheese - (depending on taste, like cheese / no)
(milk mixed with cream cheese, stirring until well blended, set aside)
40 ounces Cheddar Cheese, grated finely
5 egg whites
little salt
3 gr COT (optional)
50 g Castor Sugar
Method:
1st. Flour, cornstarch, baking powder, mixed sieve. Place in a bowl, mix instant oatmeal also.
2. Enter a vegetable oil / cooking, stir well.
3. Enter the egg yolks, mix well
4. Enter a mixture of liquid milk + cream cheese, mix well.
5. Place the egg white paste in a dry container, give the COT (optional), give the salt, beat until begins to expand, enter a little bit of sugar until soft peak shaken.
6. Take a little dough, egg white, flour dough dip mix and stir well. Add the remaining periodically until blended. Last enter cheddar cheese mix well.
7. Enter a chiffon pan, oven until cooked (I use 165-degree temperature approximately 15 minutes first, then lower to 155 until kurleb total 30-35 minutes - it all depends msing2 oven).
All the material exactly as who recommended a prescription, unless the use of instant oatmeal, mashed potatoes so I instead of instant. Who used the pan loaf pan. The result of soft cake, a little solid (texture like this who I like). Cake surface cracks. Heat who used 160 ˙ C. Cake was not soaring. I think the density of cake because of the influence of the use of instant mashed potatoes .
recipe by Rachmah Setyawati