Recipe from Cooking Pleasure, above is flour +butter + cheese + milk
After beating the egg white till slightly frothy, add sugar tablespoonful at a time
The egg white looks ok when i finished beating it till soft peak, but it turns slightly watery and slide around in the mixing bowl when i started mixing into the egg-cheese-flour mixture. At the end, the finished batter is very watery and leave no “bump” on top, cake is practically level on top by itself
See, some of the water batter seeps from bottom of pan. Above is finished baked cake (in about 35 minutes) flipped over vinegar bottle
Surprisingly, the texture is very nice, and the cake is moist!
With barely noticable cream cheese, just feels like a nice moist chiffon cake, recomended. Normally chiffon which i made are not memorable, but this is kinda memorable 😛