japanese cream cheese hot cross chiffon cake ~ highly recommended 日式奶油奶酪拜拜戚风蛋糕 ~强推
Victoria Bakes
Victoria Bakes
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  • 6 inch round
  • 40 g egg yolk c. 2 large egg yolk
  • 40 ml coconut oil
  • 62 g cake flour, sifted twice
  • 100 g cream cheese, diced
  • 100 ml full cream milk
  • beat egg white till frothy and add in 1/3 portion of sugar. continue whisking on high speed
  • 蛋白以高速打至鱼眼泡后加入三分之一份量的糖。继续打发
  • whisk till stiff and shiny peaks forms, then turn to low speed and whisk for 1 min to remove air bubbles
  • 打发至湿润、硬性状,捞起时留下钩状即可。转低速搅拌一分钟以去除大气泡
  • add egg white meringue in 3 portions to egg yolk batter. fold well with spatula after each addition
  • 蛋白霜分三次加入蛋黄糊,每加入一份,以刮刀拌匀后再加入另一份



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