Formula > Recipe: Japanese Cheese Sponge Cake

Recipe: Japanese Cheese Sponge Cake

Japanese Cheesecake Recipe with a soft, smooth texture, a light, creamy cheese flavor that melts in your mouth with Bicycle Chiffon premix flour.
Sweet cakes, sponge cakes - Duration: 60 minutes - Difficulty: Medium
Japanese Cheese Chiffon Cake Bicycle

Japanese cheesecake is a delicate blend of a soft, fluffy texture and a mild, melt-in-your-mouth cheesy flavor. With the Chiffon Xe Dap ready-mix powder, you can easily create a perfectly flavored cake that is moist, subtly fragrant, and not at all greasy. This is the perfect choice for those who love delicate, light, yet captivating cakes.

Ingredients

  • 1kg CJ Chiffon Cake Mix Bicycle
  • 1kg Chicken Eggs
  • 500g - 600g Cream Cheese
  • 200g Fresh milk
  • 200g Cooking oil
  • 50g SP/ Cake Gel / Stabilizer
  • 40g alcohol

How to make

Step 1
Combine Chiffon cake premix, eggs, and stabilizer. Mix well. Beat at low speed, gradually increasing to high speed until the mixture is thick and forms peaks (A).

Step 2
Beat the cream cheese until smooth (do not let it get lumpy) then add the milk and oil and mix well (B).

Step 3
Add mixture (B) to mixture (A), add alcohol, mix at slow speed for about 1 minute. Then mix by hand until even.

Baking
Bake at an upper heating temperature: 170 °C / Lower temperature 150 °C in a water bath (bain-marie)
Baking time: 30 – 35 minutes (depending on oven)

Japanese Chiffon Cake Bicycle

* This guide is for reference only. Depending on specific conditions, some adjustments may be necessary.

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