I have baked once the Cheese Chiffon with cooked dough method shared in Fong Lim’s blog “Maple Grace Garden” and was so pleased with the taste. As mentioned in my previous post on Pandan Chiffon, I love chiffon and bake it very often and have baked many different flavours before. However, I told myself, yes, I would definitely be baking this again (^^) True enough, some time later after the original cheese chiffon, I modified the recipe and baked some Hokkaido Chiffon Cupcakes with Cream Cheese Filling and Malteser Topping. Will try to separately post and share the recipe for the cupcakes too.
Seeing that I have some cheese slices at home, it struck me to bake this chiffon again (^-^) However, I modified it to make it into a Chocolate Cheese Chiffon. Thought this would make my kids even happier and liking it more.
* Fong Lim’s blog is one that I follow closely. Have tried many of her recipes before and all turned out great! You should drop by her blog too! Here’s the link to the original Cheese Chiffon (Cooked Dough Method) shared in her blog.
* Below is my modified version for the chocolate flavor. Also I used my all-time fav, 17-cm chiffon tube pan to bake the cake, instead of the 20cm pan she used.
Evaporated milk 90g (you can use fresh milk too)
Unsalted butter 60g
Cheese slices 30g (About 1 1/2 pieces)
Parmesan powder 10g (you can substitute with 2 more pieces of cheese slices)
Caster sugar 20g
salt 1/4 tsp
Ingredients B (Egg yolk batter):
Cake flour 80g (sifted)
Cocoa powder 20g (sifted)
Egg yolks 5
Ingredients C (Egg white meringue):
Egg whites 5
Caster sugar 60g
1) Put ingredients A in a heat proof bowl and cook it over simmering hot water on a low fire. Stir to mix. Remove from stove when the ingredients began to melt. Continue to stir till dissolved and well-mixed.
2) Without having to wait for the mixture to cool down, add in the sifted flour. Stir quickly to mix in.
3) Add in the egg yolks in 3 additions. Stir well. Cover with a damp cloth and leave aside.
4) In a clean mixer, whisk egg whites till foamy. Add in the sugar. Beat till firm peak. (Personally I always prefer to beat my whites for chiffons till ONLY firm peak and not stiff peak which I find will be drying)
5) Fold in 1/3 of the egg yolk batter into the meringue. Continue with the rest of the egg yolk batter in 2 other additions. Fold in gently and well but take note not to overfold.
6) Pour into the tube pan and give it a few knocks on the kitchen top to release the air. Bake in preheated oven of 160 degC for 50min (I prefer to bake at 150 degC at 50-60min).
7) Remove the cake from the oven and immediately invert to cool. Leave to cool completely before unmoulding.
Personal notes: Majority of my chiffons is still with the traditional recipe and not the cooked dough method (CDM). Have been asked many times which method do I prefer. Hmm … each method is good in its own way. CDM yields a denser texture but a more ruffled skin and rustic browning (you can see from my photos. However it could be just me! Hehe.). It uses butter instead of oil, and so taste-wise is different too. If I want to do my chiffon faster, I would choose the traditional method though (^-^) cos no cooking involved, no waiting for the butter to be softened. We do enjoy both types of chiffon though.
I can happily pack these Chocolate Cheese Chiffon for my girls to bring to school for snack for tomorrow. Their little brother has already chomped down a slice just now (^-^)