Japanese Cheese Chiffon

This recipe was posted by Jenny Cheung.  The extra egg white in this really works well.

I scaled it down:

4 egg Whites

22g sugar


3 egg yolks

30g sugar

34ml oil

86ml milk

67g SR flour

pinch of salt

86g full fat cream cheese


Note, cream cheese and milk to be heated gently until cheese is melted. let it cool before adding to the yolk mixture.


3 thoughts on “Japanese Cheese Chiffon”

  1. Howdy just wanted to give you a brief heads up and let you know a few of the pictures aren’t loading properly. I’m not sure why but I think its a linking issue. I’ve tried it in two different browsers and both show the same results.


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