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Whole Milk ·
Recipe of Sea Salt Cream Cheese Chiffon Cake
Ingredients:
For The Chiffon Cake Batter:
- 3 tbsps corn oil
- ¼ cup whole milk
- ½ cup all-purpose flour
- 3 egg yolks
- 3 egg whites
- 3 tbsps granulated sugar
For The Custard Sauce:
- 1 egg yolk
- 2 tsps cornstarch
- 1 tbsp granulated sugar
- ½ cup whole milk
For The Milk Foam:
- 3 tbsps cream cheese, softened
- 1 tsp sea salt
- 2 tbsps granulated sugar
- ½ cup whipping cream
- ½ cup whole milk
- almonds slices and powdered sugar for garnish
Instructions:
- Preheat your oven to 300°F. Prepare an ungreased 6-inch chiffon cake pan.
- In a measuring cup, whisk together the corn oil and milk until emulsified.
- Grab your stand mixer, pour the corn oil and milk mixture into the mixing bowl. Sift in the all-purpose flour and blend until the batter is smooth.
- Add the 3 egg yolks to the batter and beat with the wire whip attachment until well combined and smooth..
- In a separate mixing bowl, whip the egg whites with granulated sugar until stiff peaks form.
- Gently fold the beaten egg whites mixture into the cake batter in three additions, ensuring that there are no large streaks of egg whites remaining.
- Pour the batter into the prepared chiffon cake pan and smooth the surface with a spatula.
- Bake in the preheated oven for 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- After baking, remove the cake from the oven and immediately invert the pan onto a wire rack. Allow the cake to cool completely while inverted to prevent it from collapsing.
- For the custard sauce, combine the egg yolk, cornstarch, granulated sugar, and milk in your SENSARTE Nonstick Sauce Pan. Cook over low heat until it thickens, then set aside to cool.
- In your stand mixer, beat together the softened cream cheese, sea salt, granulated sugar, whipping cream, and milk until the mixture is light and fluffy to create the milk foam.
- Incorporate the cooled custard sauce into the milk foam, mixing until thoroughly combined.
- Hollow out the center of the chiffon cake and spread the milk foam evenly over the top.
- Garnish with almond slices and a dusting of powdered sugar. Slice, serve, and indulge in the delicious Sea Salt Cream Cheese Chiffon Cake!
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