Craving a cheesy treat? You have to try this Cheese Chiffon Cake that is topped with creamy frosting and loaded with a generous amount of shredded cheddar cheese.
I notice that it is not a western thing to add cheese toppings to baked desserts. Topping with cheese is usually reserved for savory baked goods. Cheese scones, for one.
However, in Asia, cheese is an essential finishing touch to a number of sweet baked bread. Take, for example, the all-time favorite ensaymada.
Our latest, pan de siosa and Ube Morning Buns are more examples of cheesy baked treats. I can really go on for more, but you get the idea, we love to top lots of our desserts with cheese. And here is one more, you see. Cheese Chiffon Cake.
Cheese Chiffon Cake
- Soft and moist chiffon cake base that is also infused with cheddar cheese.
- Lighty frosted with vanilla buttercream on top.
- Finished with a generous topping of shredded white cheddar cheese.
The union of soft cake, the sweet frosting and the salty creamy cheese is perfect in every bite. If you have not tried a type of cheesy baked treat, you may feel this combination is weird but I tell you, it is unexplainably delicious.
There is something about milky, and creamy cheese that gives depth to the flavor of bread or cake. It is like an added touch of indulgence.
Cheese Chiffon Cake: Process
The chiffon cake itself is infused lightly with cheddar cheese. The solid cheese is melted together with milk and oil over medium heat until you have a nice milky and cheesy liquid. Strain the mixture through a strainer to discard any residue.
Next, stir together egg yolk and sugar until light in color. Add the vanilla extract and the cooled milk mixture. Add the flour, baking powder and salt and stir until the batter is smooth.
Finally, beaten egg whites or meringue is folded into the yolk batter to make the final chiffon cake batter. Chiffon cakes get their airy, soft texture from the beaten egg whites.
For that reason, it is important to beat the egg whites to firm peaks. When you lift up your beater, it should leave a little tipped shape of meringue that holds its shape. When you fold the beaten egg whites to the rest of the batter, you should do so gently with the use of a rubber spatula.
We bake the cake in a tube pan. I just love the looks of a chiffon cake with that hole in the middle. It looks simple yet stunning to me.
Bake the cake at 35-40 minutes at 350 F. Some cracks may appear at the surface and that is fine. To cool the cake, place it upside down on top of an overturned mug. This prevents the cake from collapsing on its own height as it cools.
Unmold the cake (tips for unmolding on the recipe card!). Make the frosting and cover the top of the cake, then top it with lots of grated cheese!
The result, an ultimately soft, moist and cheesy chiffon cake that you, cheese lover, will surely love!
- Separate the eggs while they are still cold then allow them to sit at room temperature for at least 30 minutes.
- As the milk, cheese, and oil mixture melt on the stove, some residue will be left and not melt completely. To discard this, strain the liquid through a strainer.
- Do not grease the tube pan so that the cake can reach a beautiful height and not slip in the sides.
- I do not recommend using Velveeta cheese for this recipe. Eden cheese and Cheezy are Filipino processed cheese found in Asian groceries. If you cannot find them, use a cheese brand called Best Buy. They have a white cheddar variety that is not too sharp and melts nicely.
More Recipes For You to Try:
- Vanilla Chiffon Cake
- Chiffon Cake with Pineapple Glaze
- Chocolate Chiffon Cake with Orange Chocolate Glaze
- Choco-Yema Cupcakes
- The Best Mamon Recipe
- Ube Chiffon Cake with Whipped Icing
- Chiffon Cake with Mocha Glaze
- Yema Rolls
- Sweet Cheese Rolls