How to Make Cream Cheese Chiffon Cake

This is a very soft creamy Cream Cheese Chiffon Cake. Its moist texture with cheese flavor will make you fall in love at first bite. Learn how to make it right!

I love chiffon cake and I have made so many with different flavors. This time I will share the one with cream cheese. The texture is so soft and moist inside.

As always, the technique for chiffon cake is always the same. You just need to handle the cream cheese and other liquid ingredients first.

If you love chiffon cake so much, you can try my other recipes with pandan extract, chocolate, or pumpkin. Once you understand the basic technique of making a chiffon cake, you will want to try with other flavors.

Recipe Ingredients

Ingredient Notes

Cream Cheese – use any of your favorite brand. I love dense type of cream cheese. Let it stay in room temperature for fifteen minutes so that you can handle it easier.

Cheddar Cheese – Incorporating cheddar cheese into the batter makes this cake perfect. If you prefer cube size cheese, you can cut them into dice. I prefer shredded cheese, so my cake texture can come out soft.

Milk – Milk will help moisten the cake texture.

How to Make:

1. Put the cream cheese in room temperature before using (15 minutes before).
2. Prepare a sauce pan. Put in cream cheese, milk, and butter. Put the sauce pan on low heat. Let the butter and cream cheese melt. (image 1, 2, 3)
3. Sieve the mixture to have smooth texture (image 4). Set aside to let it cool.
4. Put in egg yolk into the cream cheese batter (image 5). Whisk it well (image 6).

1. Sieve flour into the batter (image 7). Start whisking until you can see a smooth texture (image 8). Set aside.
2. In another bowl, put in egg white. Beat with a hand mixer with low speed (image 9).
3. Pour in sugar in 3 parts while still mixing. Put in salt and lemon juice.
4. Turn the speed up. Beat the egg white until soft peak (image 10).
5. Put one-fourth of the meringue into the egg yolk batter (image 11).
6. Whisk well. Pour the batter into the meringue if the bowl is bigger. Whisk until you no longer see any white traces of the meringue (image 12).
7. The batter should be pale yellow, thick, and very smooth.

1. Pour the batter into a baking pan (image 13). This recipe calls for 2 loaves.
2. Put in the preheated oven at 356°F.
3. Bake for about 20 minutes, take the cake out and use a knife to slit the middle part (image 14). (This is optional)
4. Continue baking for another 40 minutes or until a skewer inserted into the cake comes out dry.
5. Take out the baking pan from the oven. Immediately turn the pan upside down with the help of another baking pan (image 15). Let it cool in upside down position.
6. Slice the cake to your preference. Enjoy your cream cheese chiffon cake!

FAQs

What should I do if my cream cheese mixture has some lumps?

Can I use other baking pan not specifically chiffon baking pan?

What can I use other than cream cheese?

You can use mascarpone, sour cream, but the flavor may be a little bit different from cream cheese.

Storage

This cake is better kept in the chiller. It can stay fresh up to 5 days in the chiller or 3 days in cool room temperature. And please always keep it in a plastic wrap or closed container to avoid getting dry.

Cream Cheese Chiffon Cake

This is a very soft creamy cream cheese chiffon cake. Its moist texture with cheese flavor will make you fall in love at first bite. Learn how to make it right!

5 from 1 vote

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Course: Cake, Dessert

Cuisine: International

Keyword: cheese chiffon cake, chiffon cake, cream cheese chiffon cake

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Servings: 20 slices

Calories: 138kcal

Author: Claudia

Ingredients

Egg Yolk Batter

• 140 cc milk
• 120 gr cream cheese
• 65 gr butter
• 155 gr flour
• 8 egg yolk
• 1/2 tsp vanilla extract
• 1/2 tsp salt

Egg White

• 8 egg white
• 1/4 tsp salt
• 165 gr sugar
• 1/2 tsp lemon juice

Instructions

• Put the cream cheese in room temperature before using (15 minutes before).
• Prepare a sauce pan. Put in cream cheese, milk, and butter. Put the sauce pan on low heat. Let the butter and cream cheese melt.
• Sieve the mixture to have smooth texture. Set aside to let it cool.
• Put in egg yolk into the cream cheese batter. Whisk it well.
• Sieve flour into the batter. Start whisking until you can see a smooth texture. Set aside.
• In another bowl, put in egg white. Beat with a hand mixer with low speed.
• Pour in sugar in 3 parts while still mixing. Put in salt and lemon juice.
• Turn the speed up. Beat the egg white until soft peak.
• Put one-fourth of the meringue into the egg yolk batter.
• Whisk well. Pour the batter into the meringue if the bowl is bigger. Whisk until you no longer see any white traces of the meringue.
• The batter should be pale yellow, thick, and very smooth.
• Pour the batter into a baking pan. This recipe calls for 2 loaves.
• Put in the preheated oven at 356°F.
• Bake for about 20 minutes, take the cake out and use a knife to slit the middle part. (This is optional)
• Continue baking for another 40 minutes or until a skewer inserted into the cake comes out dry.
• Take out the baking pan from the oven. Immediately turn the pan upside down with the help of another baking pan. Let it cool in upside down position.
• Slice the cake to your preference. Enjoy your cream cheese chiffon cake!

Video

Notes

• Always remember to turn the baking pan upside down. It is a MUST for chiffon cake!
• If you use a chiffon baking pan with legs, you can easily turn the cake upside down after baking.
• Take the cake out from the baking pan only after it has cooled down.

Nutrition

Serving: 1g | Calories: 138kcal | Carbohydrates: 15g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 153mg | Potassium: 55mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 277IU | Vitamin C: 0.05mg | Calcium: 27mg | Iron: 1mg