Main Ingredients:
Eggs: 3; Sugar: 40g; Water: 30ml; Olive Oil: 30ml; Cake Flour: 50g; Cream Cheese: 40g (Mascarpone).
Additional Ingredients:
Vanilla: 3g.
Taste: Sweet; Technique: Baking; Time: One hour; Difficulty: Easy.
Step-by-Step Cooking Instructions for Mascarpone Chiffon Cake
Separate 3 eggs (yolks and whites), 40g sugar (divided into two portions), 30ml water, 30ml olive oil, 50g cake flour (sifted), 40g cream cheese (Mascarpone), 3g vanilla.
Mix 3 egg yolks and 20g sugar, heat over water bath, stirring until sugar melts.
Add water, oil, vanilla, cream cheese (stirring well after adding each ingredient before adding the next).
Stir in cake flour until well combined.
Beat the egg whites until stiff peaks form, gradually adding 20g sugar in three portions.
Stop beating when the egg whites form stiff peaks.
Gradually fold a spoonful of egg whites into the egg yolk mixture, then fold the egg yolk mixture back into the egg whites (gently fold from bottom to top to avoid deflating).
Pour the mixture into a prepared mold, preheat the oven to 180 degrees, then reduce the temperature to 150 degrees after putting the cake in, bake for about 45-55 minutes.
After baking, invert the mold and tap it a few times from a height to release the hot air instantly and prevent the cake from being too moist.
Invert the cake to cool completely.
This self-created cake is soft, delicate, with a rich cheese flavor, and the lightness of a chiffon cake. It is perfect for making naked cakes. Stay tuned for the next recipe on how to make the hottest naked cake, even more popular than macarons.
