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 comments

Leave a Reply to Hildred Cancel reply

Your email address will not be published. Required fields are marked *