Chiffon Cake with a cheesy & creamy twist

The cheesy crust with almond is baked to golden brown perfection, the slight savory notes and tartness of the cheese compliments the chiffon cake so well.

INGREDIENTS:

Cake:

• 4 large eggs (65g/each with shell)

• Cake flour 70g

• Whole milk 60g

• Vegetable oil 50g

• Vanilla extract 1/2 teaspoon

• Caster sugar 70g

• Lemon juice or Cream of tartar
  

Lava Cheese Sauce:

• Unsalted butter 40

• Cream 80g

• Cheddar cheese 4 slices

• Caster sugar 40g

Melting everything together in a saucepan and sieve everything through to get rid of any clumps

INSTRUCTIONS:

1. Mix the milk and vegetable oil together until pale and creamy and there's no oil and liquid separation.

2. Sieve the cake flour into the mixture and mix until there's no visible dry powder.

3. Separate the egg whites and yolks.

4. Add yolks and vanilla extract into batter. (consistency should be like a thick fluid, if it's too clumpy / thick, add milk to dilute, this is crucial so that your meringue won't deflate later while mixing)

5. Preheat the oven to 145C/290F.

6. Add lemon juice of cream of tartar to your egg whites and start whipping with high speed.

7. Add 1/3 sugar into egg white when the big bubbles are gone.

8. Add another 1/3 when you see clean patterns forming on the egg whites.

9. Add the last 1/3 when the egg whites reach soft picks.

10. Add a small dallop of egg white into your batter and use it to loosen your battle.

11. When mixed through, add the rest of your egg white in and gently folder everything until no color streaks.

12. Line your 6inch backing pan with parchment paper and add your batter in.

13. Slam the cake tin a couple of times to get rid of big air bubbles.

14. Bake at 145C/290F for 45 mins, then adjust to 160C/320F and bake for 5 more minutes

Adding Lava Cheese Sauce:

1. Take the cake out and wake for it to cool to touch.

2. Use a toothpick to poke some holes on top of your cake.

3. Use an oil brush to brush the cheese sauce onto all sides of the cake.

Optional: add slivered almonds onto the surface of cake

4. Bake at 195C/385F for 6-8 mins until golden brown （or top heat 210C/410F, bottom heat 160C/320F）

And the cake is done! Enjoy~