This recipe was given to me by one of my sisters for me to test. She got the recipe from a friend of her friend, and that friend got it from a friend of a sister's friend....wow! that's how recipes get to go around these days. In a way that's what's cooking is all about, sharing recipes!
Anyway this recipe has been on my "recipes to try" list. I'm glad I finally got to try making it the other day, I only wish though that I had not procrastinated because I love it. I know you'll love it too!! This is more flavorful and denser than a regular chiffon cake.
This is a very simple cake and easy to make, it is in fact very similar to chiffon cake. You'll see what I mean. Compare with Chiffon Cake recipe #210, click here. Without further ado, here's the recipe.....
1/2 stick butter
1 pkg. (8oz) Cream cheese
1/2 cup fresh whole milk
Melt cream cheese and butter together with milk
in a double boiler, an improvised one okay.
Let cool and set aside.
(B) Egg Yolk Mixture
1/2 cup cake flour
3 tbsp cornstarch
1 tsp salt
6 egg yolks
1 Tbsp lemon juice
zest of 1 lemon
Beat in the egg yolks, then stir in lemon juice and lemon zest.
Combine this mixture with (A) Cream Cheese Mixture.
( mixture A + mixture B)
6 egg white
1/2 tsp cream of tartar
1/2 cup sugar
Add the cream of tartar and continue to beat until soft peaks form,
then gradually add in the sugar. Continue to whip until it resembles shaving cream.
Mixture A+Mixture B+Mixture C= the final mix
Fold the meringue (do this in 2 parts) into the
eggyolk/cream cheese mixture
and pour into a 9" springform pan.
Here's a simple formula to remember:
Mix together A and B then fold in C
It has cracks, but didn't affect the taste at all...
not bad for first time!
Cream Cheese Chiffon Cake