Mascarpone chiffon cake

Overview

How to cook Mascarpone chiffon cake at home

Tags

• baking
• cake mix
• cream cheese
• egg
• olive oil
• sugar
• vanilla
• water

Ingredients

Steps

1. 1 eggs (separate egg whites) 40g sugar (divided into two equal parts) 30ml water 30ml olive oil 30ml cake flour 50g (sifted) 40g cream cheese (mascarpone) 3g vanilla

   

2. 2 Mix 3 egg yolks and 20g sugar evenly over water and heat until the sugar melts.

   

3. 3 Lower the heat and add water, oil, vanilla, cream cheese, (for each ingredient added, stir evenly before adding the next one)

   

4. 4 Mix the cake mix evenly

   

5. 5 . Even if the egg yolk paste is ready, set it aside for later use.

   

6. 6 The egg whites should be cold and beaten in the machine, and 20g of sugar should be added in three times.

   

7. 7 Beat the egg whites until they have upright peaks.

   

8. 8 Pour a spoonful of egg white into the egg yolk paste and mix evenly, then pour the egg yolk paste back into the egg white and mix evenly (be careful to stir gently in circles from bottom to top to avoid defoaming).

   

9. 9 Pour into the prepared grinder, preheat the oven to 180 degrees, put the cake in and adjust the temperature to 150 degrees, about 45-55 minutes

   

10. 10 After taking it out of the oven, turn the mold upside down and drop it at high altitude a few times. The purpose is to let the heat escape instantly and the cake will not be too moist.

    

11. 11 Turn the cake upside down and wait for it to cool.

    

12. 12 This homemade cake is soft and delicate, with a rich cheese flavor and the fluffiness of a chiffon cake. Perfect for naked cakes. In the next issue, I will show you how to make a naked cake that is hotter than macarons at the moment.