Recently, I’ve been experimenting with lemons. I love everything lemon. There’s something about that tangy, puckering taste that leaves me wanting for more, especially in baked goods.
This Lemon Cream Cheese Chiffon Cake is not your traditional chiffon cake. Chiffon cake usually errs towards the light and airy side but in this version, the addition of cream cheese lends a moist mouth feel to the cake. Think of it as a hybrid version of Chiffon and Castella cake.
In the video below, I used 3 eggs that each weighs about 60 g (with shell). The chiffon cake came out a little shorter than I’ve expected. I mean it still tastes great and all but it could definitely be taller. Therefore, I experimented with another one using 3 XL-sized eggs (65 g each) and yes, the height was more impressive.
However, I did go through some trouble finding XL-sized eggs. If you encounter the same, please go ahead and use 4 x 55 g / 60 g eggs.
3 large (65g each) eggs – yolks and whites separated (use 4 if your eggs are 55 or 60 g each)
70 g cream cheese – softened at room temperature
30 g caster sugar (for cream cheese)
60 g caster sugar (for whites)
40 ml vegetable oil (I’m using sunflower)
Zest from 2 large lemons
4 tbsp fresh lemon juice
15 ml milk
75 g cake flour
½ tsp baking powder
Pinch of salt
Makes a 7”or 17 cm cake
Preheat oven at 345°F/175°C.
Whisk cream cheese and sugar together until combined.
Add in egg yolks and continue to mix for another 1 min.
Combine the oil, milk, lemon zest and lemon juice to the mixture and give it a final mix.
Sift the flour, baking powder and salt into the egg mixture.
Whisk until all the dry ingredients disappear and lump-free. Set aside.
In another large clean bowl, add in egg whites. Using an electric beater, whisk the egg whites over low speed until foamy.
Add in 1 batch of the sugar and whisk over medium speed for about 30 seconds before adding in the 2nd batch of sugar. Continue to whisk over medium speed for another 30 seconds.
Add in the last batch of the sugar and turn up the speed. Cream the egg whites until stiff peaks just formed. You should to be able to see streaks forming in the egg whites and when you lift the beaters, the meringue should be able to hold up by itself.
Mix one generous portion of the meringue into the egg mixture with a whisk in gently but swift motion.
Pour the yolk mixture into the rest of meringue. Fold gently until everything is well combined.
The texture should be light and fluffy.
Pour into a 7-inch/17 cm chiffon tin and bake for 30 – 35 mins.
Remove the cake from the oven and immediately drop the cake tin on the counter twice. This will prevent the cake from deflating.
Turn the tin upside down and allow to cool completely before removing from the cake.
Dust with powdered sugar and serve.
The cake keeps well at room temperature for up to 5 days.