The baking fever is back! All the upcoming birthdays are keeping my hands busier than ever. Today’s post is dedicated to my beloved Daddy because it’s his birthday. It’s his Birthday! He loves cakes, chocolates and desserts. Basically anything sweet. Like Father like daughter!
Because he loves cheesecake, I decided to do a cheese chiffon cake that is not too sweet. I paired this cake with a luscious yuzu passionfruit buttercream frosting and peaches. We used to drink a lot of the yuzu peel fresh juice so I thought it was a perfect time to include yuzu as part of the baking experiment. I decided to add some passionfruit lime preserve from GSH for a tangy twist. ( Thanks to my so thoughtful friend who bought me this mini jar of goodness). It’s really good by the way. It goes well with toast but for me I rather eat it from a spoon.
So this cheese chiffon recipe was meant to be baked in one tin but in order to cut back the baking time, I decided to separate the batter into 3 similar tins and of course it works. So next time do give it a try.
To assemble the cake, place one layer of your cake on your cake board, frost an even layer of yuzu passion buttercream on top, Repeat this one more time with cake and buttercream followed by your last layer of cake.
If you want a little ooohhh and wows to your cake, you can color your frosting different shades to get that ombre sunset yellow. I use wilton’s edible gel in gold, lemon yellow and sunset orange. Top them with some peaches as décor and pipe the border of the cake.
Cheese Chiffon Cake ( Adapted from Baking Taitai) 6″ circle pan
40g egg yolks
35g castor sugar
80g cake flour
1/8 tsp salt
100g Philadelphia cream cheese
140g egg whites
25g castor sugar
1) Warm up the milk and add cream cheese and stir until mixture is smooth. Set aside to cool
2) Place the yolks in another medium bowl and add in 1/3 the sugar. Use a whisk to mix the sugar until it dissolves then add in remaining sugar
3) Add in oil and mix well
4) Add cream cheese and mix till combined
5) Sift cake flour and salt twice before adding to cream cheese mixture. Do not overmix
6) In another bowl, beat the egg whites until foamy, then add in 1/3 sugar at a time and beat until glossy firm peak.
7) Add egg white batter 1/3 at a time to the egg yolk mixture and gently fold till combined. Pour into three 6′ circle pans and bake for 15 min at preheated oven of 170deg celcius.
8) Remove from oven and cool completely.
Yuzu Passionfruit Buttercream
120ml whole milk
3 tbsp yuzu syrup
1 tbsp passionfruit conserve (from GSH Conserve)- Use this to get a little tangy taste to the buttercream
1/4 egg yolk
227g unsalted butter, room temperature
1/8 teaspoon kosher salt, or more to taste
1) In a medium pot, bring the milk to a simmer.
2) Whisk together the sugar, cornstarch, eggs and yolks in a medium bowl.
3) Whisk about a half cup of the hot milk into the egg mixture. Continue whisking in hot milk until the egg mixture is fluid and warm. Now, return the tempered egg/milk mixture back into the pot of hot milk, whisking all the while. Turn the heat to medium and whisk until the mixture begins to thicken and bubble sluggishly. From that point, continue whisking and cooking for a full minute more; use a timer or you run the risk of not fully cooking out the cornstarch. When the minute is up, pour the custard into a large mixing bowl.
4) Press a layer of plastic wrap against its surface and refrigerate until cool or overnight.
5) Whip butter until smooth and creamy then begin adding in the butter, one tablespoon at a time. Add the salt and continue to whip until the mixture is creamy and homogenous.
6) Drizzle yuzu syrup and passionfruit conserve and mix until well combined.
7) Use immediately or refrigerate until needed. When ready to use, whip until creamy before proceeding.
Do comment in the post below or tag me on Instagram: @sherbakes if you attempt your very own. Would love to share your joy in baking adventures