Japanese iced cheese chiffon cake

Japanese iced cheese chiffon cake


This cake has a puffy texture, high moisture content, light but not greasy taste, and a soft and refreshing texture. It is currently one of the most popular cakes.


  • egg 3
  • fine sugar 40g
  • milk 35ml
  • Corn oil 25g
  • Low gluten flour 50gs
  • cream cheese 80g
  •  a few drops of lemon juice
  • Light cream 150g
  • fine sugar 20g
  • Baileys 1g


  1. Separate the egg whites and egg yolks and put them into two clean basins respectively. The basins should be oil-free and water-free so as not to affect the beating of the egg whites.
  2. Add a little granulated sugar to the egg yolks and stir evenly by hand until the sugar is completely dissolved.
  3. Mix the milk and oil and beat well by hand too.
  4. Pour into the egg yolks and continue beating until completely combined.
  5. Sift in the cake flour. Mix well and set aside.
  6. Add a few drops of lemon juice to the egg whites and use an electric mixer to slowly beat into large bubbles.
  7. Add the remaining fine sugar to the egg whites in three batches. When the surface has obvious texture, add the last remaining sugar and continue beating.
  8. Beat until the head of the egg beater has curved corners, about 8 points.
  9. Add egg whites in three batches until foamy, mix with egg yolk batter and mix well.
  10. Pour into 6-inch mold. Drop the mold vertically to knock out any large bubbles.
  11. Preheat for 10 minutes in advance, place in the middle layer and bake at 140 degrees for 35 to 40 minutes.
  12. Prepare cream cheese and lemon juice, whipping cream, sugar and Baileys.
  13. Add lemon juice to the cream cheese and beat with an electric mixer. Beat the light cream and sugar until 6 points. Then add it to the cheese and beat it briefly a few times to mix.
  14. Let the cake cool completely, cut it twice into a cross shape and divide it into four pieces. Spread cheese sauce on the cut surface and in the middle, and then dip it in milk powder.
  15. Sift some milk powder on the surface of the cake.