Name: Japanese Chiffon Cake
Prep time: 20 min
Cook time: 80 min
Total time: 45 min
Yield: 8 servings
Cuisine: Japanese
Ingredients: 70 grams butter; 3 tablespoons cornflour; 0.75 cup liquid cream; 250 g block cream cheese; 5 large eggs; 4.5 tablespoons flour; 0.5 cup caster sugar

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Japanese Chiffon Cake Recipe — Recipes Zone

Method

10 steps · 45 min

01
Prepare Oven and Pan
Preheat your oven to 180 °C. Line the bottom of a springform pan with baking paper, then grease the entire pan well with butter or cooking oil.
Get a pot of water boiling on the stove for the water bath, then turn the heat to low to keep it simmering.
02
Melt Cream Cheese
Place the block of cream cheese in a heatproof bowl. Set this bowl over the pot of simmering water, creating a double boiler. Gently melt the cream cheese, stirring constantly until smooth. Once melted, stir in the 3/4 cup liquid cream and 70g butter until fully combined.
03
Remove from Heat
Continue to mix well until everything is smooth, then carefully remove the bowl from the heat.
04
Whisk in Flours
Add the 4 1/2 tablespoons plain flour and 3 tablespoons cornflour to the cheese mixture. Whisk thoroughly until the mixture is smooth and lump-free.
05
Add Egg Yolks
Allow the cheese mixture to cool down slightly, then whisk in the egg yolks one at a time until fully incorporated.
06
Whip Egg Whites
In a separate clean bowl, whisk the 5 egg whites with 1/2 cup caster sugar until the mixture is firm and holds stiff peaks. You're looking for a meringue that's glossy and doesn't flop when you lift the whisk.
07
Fold in Meringue
Gently add the whipped egg whites to the cheese mixture, a little at a time. Fold them in carefully with a spatula, working to preserve as much of the air as possible. You want a light, airy batter.
08
Prepare for Water Bath
Pour the batter into the prepared springform pan. Wrap the outside of the pan tightly with aluminum foil to prevent any water from seeping in. Place the cheesecake pan into a larger roasting pan.
09
Add Water Bath
Pour cold water into the larger roasting pan, making sure it comes about halfway up the sides of the cheesecake pan.
10
Bake and Cool
Place the roasting pan with the cheesecake into the preheated oven. Bake for 10-15 minutes, or until the top of the cake is a light golden brown.
Reduce the oven temperature to 125 °C and continue to bake for another 60-70 minutes. The cake should feel set but still have a slight jiggle in the center.
When the cake is done, turn off the oven and let it cool inside for 5 minutes with the door slightly ajar. Remove the cake from the oven and let it cool completely on the counter, covered with a dry, clean cloth. This cake is best served chilled, though some prefer it freshly cooled after baking.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	357kcal	18%
Fat	29g	41%
Carbohydrate	21g	8%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens3 present · 0 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Eggs	Contains
Milk

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Japanese Chiffon Cake Recipe

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Method

Prepare Oven and Pan

Melt Cream Cheese

Remove from Heat

Whisk in Flours

Add Egg Yolks

Whip Egg Whites

Fold in Meringue

Prepare for Water Bath

Add Water Bath

Bake and Cool

Nutrition

Allergens

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