Cream Cheese Chiffon / Final Experimental Result

[@michaellim]

Hello everyone, here is the final result of the cream cheese chiffon cake. There are still rooms for improvements, but I will stop the experimentation here. Feel free to take this recipe and improve it to the next level. I wish you all happy baking. 😊

[@abarnamurugan5073]

Can you post butter cake without cream cheese and almond flour? Plz

[@nareumonrichings8]

Michael Lim Thank you.

[@3pumpkins170]

Have you tried adding vanilla extract during your experiment?

[@bichitomax]

Looks great! How does it taste, can you feel the cream cheese?

[@RachanaCherry]

Can you please post vegan sponge cake recipe

[@thewall849]

Hi Michael, I've made this cake for my parents and they love it so much. Due to my gluten intolerant, I made one for myself with the same amount of rice and cornflour instead. The result is remarkable! It worth me to celebrate found my own cake now. Whoever asks me about this cake, I'll be glad to share your channel. Appreciate your results. This one is nearly perfect!

[@hungrypeople]

Wow this look so fluffy and yummy!! Thanks for sharing your wonder recipe!

[@jessietlh]

Thanks, I had encouraging result, tasted good. I just need to fine-tune the baking because the bottom half of my cake was perfectly fluffy but the top half was less fluffy as it contracted during cooling. Will be very happy to have your suggestion for improvement.

[@nic729ole]

Thanks for the beautiful texture of this cake. I did bake this cake as well according to your recipe. M. Lim you have done your video very well organised and easy to follow as the introduction. Thanks again 👍👍👍😊😊😊🤗

[@marials9245]

This is glorious!! Thanks for the recipe Michael

[@3pumpkins170]

Can't wait to try the recipe. Thanks for sharing! 😘

[@juandelmoral6105]

Espectacular lo haré, el mantenimiento seria después de hacerlo dejar enfriar y iría al frigorífico? Gracias por tus recetas😊

[@carolbv890]

Just made this turn out perfectly❤️. Many thanks Chef Lim👍

[@poppyk4708]

Looks beautiful, can't wait to make this. Thank you :)

[@monalisachawdhury9009]

Hello Michael, I have been waiting for that since you posted previous one. Very soon I’m going to make it. I might add some coffee as well. Just a thought. THANKS a lotttttt.

[@assasinraheel231]

Hey Michael mouth watring cheese cake I love it and many thanks for fulfil my request Blessings live happy and healthy

[@josekasacoff9708]

Thank you so much much for answering!!! Shalom

[@eloisamalouf2851]

I tried it just now for my hubby,for Fathers Day .it was yummy and i add food color to look different,I divided the batter into two .I add few drops of red food coloring using tooth pick and looks like red marble cake.thank you chef Michael Lim. 🌷🌹💞🥰💕🇵🇭

[@sabinasina6138]

Just love your way of baking, I always follow you, Thank u so much for the guidance 💚

[@EveMattox]

OMG 😱, this is what I have been waiting for sir, I’m going to try this tomorrow. Right now I am just calibrating my oven again because my oven temperature changes, it’s crazy. I am using conventional oven. Thanks sir for sharing. You did a great job 👍😊😁

[@ibuwafiq]

i make this cake today, following this recipe. this is the 1st time ever i made such fluffy n delicious cake. thank u, sir for this recipe. 👍🏻😍

[@yselafuentes6462]

😍😍😍 Maravilloso que hermoso quedó saludos Michael bendiciones. Desde Tabasco, México.

[@marianatividadcaballerooli6579]

se ve riquisimo, yo hice varios chifones tuyo en un molde de 24 de diametro, pero este tiene solo 160 gramos de harina, que molde tengo que usar? Michael espero tu respuesta. Gracias

[@جماليبأخلاقي-ك9ل]

Your cake’s view is amazing ......I think I going to try the recipe

[@SabitaPaye]

Michel muchas gracias Dios te bendiga los hice algunos salieron excelente y buenisimoy graciasy gracias

[@marianatividadcaballerooli6579]

Hola MIchael, preparé varios chifones tuyo y me salieron excelentes en molde24 pero este chifon solo tiene 160 gramos de harina, que molde tengo que usar? Espero tu respuesta. Gracias

[@minhhoangvo1523]

Thanks so much 👍❤

[@fuenchiou218]

Hi Michael another delicious cake you making ❤️

[@gabrielamondragon9733]

Súper!!!! Mil gracias. :) Suerte👍👏👏👏👋👋

[@mesenfantssontmonsoleil5969]

Thankyou its beautiful 🎂 cake🌸🌸🌸🌸

[@aesthetictoca540]

Hi chef Michael, i tried your chocolate chiffon...and it was amazing...my husband n kids love love it.. Tomorrow i will try your cheese chiffon recipe,..can't wait to try it...my family lovee cheese too😊 Thank you for the recipe...Gbu

[@trevorsmith303]

Wow, looks fantastic. I will definitely give this a try. 🥰

[@deanpsp2270]

Hello Michael, thanks for the Cream Cheese Chiffon Cake Final Recipe I have tried it and it's successful n taste really great.

[@giuseppebuccarello832]

Grazie mille molto gentile👍👋

[@evirianeperanginangin8072]

Thank you so much for the video and recipe. Will obviously try this. Just one question: the temperature guideline of 150 degree Celcius is the "inside oven temperature" or "the outside temperature button"? I have experiences where the "outside" oven temperature button is 150 degree, actual inside temperature is only 130. Would you please help to advise? Thank you, Michael.

[@michaellim]

150°C inside of the oven. Always use a oven thermometer to confirm the temperature.

[@evirianeperanginangin8072]

@@michaellim thank you so much, michael.

[@juandelmoral6105]

Hola vuelvo a preguntarte una vez enfriado el chiffon se conserva en el frigorífico? Espero tu respuesta

[@neikekhrienuosote8885]

Your recipes are just simple and awesome!!! Keep it up. Really love baking your recipes. Looking forward for more exciting and tasty cream cake recipes. ☺️

[@Rob-z-o6l]

wow! thanks chef for sharing you're the best. i will definitely try this one! guys do it and take a look how it goes.

[@myquanxu4361]

Thanks for sharing ,love all your recipes 👍👍👍👍

[@phonglanhoa8705]

Micheal please tell me which speed you use for white egg base, how many minutes do you get to reach stiff peak, and how many wattage is your egg-mixer? Thanks alot and have a nice weekend!

[@anaganagana9190]

Very delicious cake I will try it thank you you are amazing

[@juandelmoral6105]

Hola de nuevo Michael, una vez enfriado el pastel se conserva en el frigorífico hasta su total consumo? Gracias😊

[@michaellim]

Yes, you can store the chiffon cake in the fridge to extend its shelf life. To do this, wrap the cake tightly in plastic wrap or aluminum foil to prevent it from drying out or absorbing any odors from the fridge. You may also place it in an airtight container for added protection. Chiffon cake can typically be stored in the refrigerator for up to 5 days. When you're ready to serve the cake, remove it from the fridge and let it come to room temperature for about 15-20 minutes to ensure the best taste and texture.

[@bettyescookingchannel]

It looks like an excellent Cream Cheese Chiffon cake recipe.

[@tzenigliati1256]

Beautiful cake definitely going to try it!!Can you please write the size of the baking pan .Thank you.

[@michaellim]

Pan size 23cm.

[@HueTran-vk1re]

Many thanks Chef Michael Lim ! 👏👏👏

[@nunziaformicola475]

Mi piace! Sempre eccellente.

[@sharevisionzhk2518]

Yummy.. perfect look

[@tonicorona5277]

Wonderful thanks chef!

[@adrianapopovich3622]

Bravo 👏 riquísimo riquísimo 😝

[@PhilandMamaToys]

How different is the taste and texture from Japanese cotton cheesecake? It definitely looks spongier :)

[@visitacionrodriguezsanchez3098]

Thanks four sharing very interesting these rich dessert 🍮 greeting and good day for you 🌸🌿🌸🌿🌸🌿🌸

[@andreazandrew6923]

OMG thanks to u Michael because i can get this amazing recipe from u, n i will try to bake it today for my husband's he love cheese so much thanks

[@judynga3138]

Thanks Micheal ☺️

[@adrianaalencar6466]

Very good, thank you!!!!

[@lyndalee5992]

Hi Michael, Thanks for your recipe. I had tried the orange chiffon cake, turned out very well. Can l know what size is your pan for chiffon cream cheese cake? I had only 23cm pan. Should l used 170 degrees for 60min as orange chiffon cake because mine is fan force oven. Thanks very much👍

[@michaellim]

All my chiffon recipes are for pan size 23cm. If you tried previously on the orange chiffon and turned out well, you should using the same baking procedure as the orange chiffon cake. Good luck.

[@lyndalee5992]

@@michaellim 👍🙏🙏🙏thanks

[@nguoisaigon6372]

Love you ❤️❤️❤️😘

[@ferazon7422]

👍👍👍👏👏🥰🥰😋😋😋😋wow so yummy 🤤 its my fav thanks for sharing sir lim

[@visitacionrodriguezsanchez3098]

Thanks for sharing very good and greeting and these rich desserts and good day for you 🌸🏡🏡🏡🏡🏡🏡

[@qashimalik]

Yummy!

[@tren507]

I have been trying to find a cake pan like my mom used when I was growing up and you have it. Where did you get it from?

[@micaelanieves4561]

Espectacular!!!

[@bunhernawati2626]

God Bless You Michael Lim.Verry Good 👍🌻🌻🌻🇮🇩

[@soniabizigatto9579]

Adoro suas receitas. Apesar de não entender nada de inglês, mas tenho tentado fazer. Procuro tradução no dicionário português/ inglês. Obrigada

[@lauratan9577]

V disappointed don’t know what is going wrong & why my egg white (meringue)didn’t form up? I use Heinz all natural Distilled White Vinegar is it right? Is there a way to rescues?

[@sallytan9525]

Thanks M. Lim👍🏻🙏

[@dollyongg]

Hi if I'm planning to make a smaller one, how many eggs should i use?

[@mayangeloalvarez8834]

excelente receta.. pronto la voy hacer. Michael Lim gracias por compartirla

[@michaellim]

Wanda Morales, it is "fine sugar", not crystal sugar or powdered sugar. It is not complicated. You can also know just by looking at the sugar in the video.

[@nolenl1503]

Yummy 😋 thanks 😘❤️👍

[@اماحمد-ذ2ص3ع]

رووعه أحسنت شيف عاشت الايادي

[@emmysam5481]

hi, can i use spreadable cream cheese and granulated sugar?. thanks

[@Poonamsmartkitchen]

Wow delicious 😋💞💝

[@skychulla7600]

Hi chef and the cream of tartar instead of the white vinegar?

[@ekadjuwitakasih8535]

Can we use butter instead cooking oil ?

[@siewlingchang8101]

Thank u so much l love your recipe

[@applejack4382]

Thanks mr lim I try this recipe tomorrow.

[@michaellim]

Wish you success.

[@marlu9797]

Congrats excellent recipe

[@eygan8124]

Wow.whats is the size of cake pan pls...tnk u

[@ziadicuisine1707]

Good job 👌

[@fizanazari]

Hi. Can I use silicon tube for baking?

[@juangallegos5044]

muchas gracias , que tamaño es el molde que usas.

[@sombrerocordobes2256]

❤!

[@donaharrisburg5469]

Beautiful 😁

[@lyndalee5992]

Can l know what 's the difference between chiffon and sponge cake? Thanks 🙏🙏🙏

[@demosarienda7766]

Hello I just want to ask if I don’t have an oven can I steam it

[@spicylot6151]

Wow looks sponzy .😊👍

[@ChristineChang99]

I can't find any cream cheese here, I think sold out. Can I substitute to cheddar cheese?

[@emilyhf3]

Hi Michael! I have a question about the steamed pork buns recipe. Can I freeze them after they are steamed or should I steam them before steaming? Can't finish so many all in one go even though they are so good! :-)

[@emilyhf3]

I mean should I freeze them before steaming?

[@michaellim]

Freeze them after steaming. Make sure to let them cool down first before freezing the buns.

[@emilyhf3]

@@michaellim Thanks Michael! How should I reheat them? Can I steam them again? I don't have a microwave oven.

[@ramatv_official]

You are is the best..

[@sheena1310]

Great cake! Can you advise the height n width of your tube pan? Thanks chef!

[@michaellim]

Pan size 23, and as for the height is standard for every chiffon cake pan.

[@rainymimosa]

Hi Michael May I know why after I put into the chiffon pan it keeps dripping and even continue to drip after I put into the oven. Did I do something wrong?

[@michaellim]

It could be the cake batter is too runny, and possible that the removable bottom of your tube pan is uneven.

[@marCanada212]

Mukang masarap at moist

[@vincakristanti4751]

The creamcheese is still cold or just room temperature?

[@michaellim]

Room temperature.

[@janlim1860]

I admire the perfection!

[@lorameregaspi2096]

wow I.wanna try this recipe

[@TheOnlyLilo]

How long did you let cake cook in the inverted position before cutting from the mold? Can I put buttercream frosting on this cake?

[@michaellim]

when the cake is 80% cooled down, you can start unmolding it. Yes, you can frost it with butter cream.

[@TheOnlyLilo]

Michael Lim Thanks. I will be trying your recipe tomorrow. Wish me luck! 💪🏻🤞🏻

[@mekaykk]

I tried the recipe and it really needs a lot of work. There was barely cheese flavor and that's a disappointment. What can I tweak to fix this?

[@mariaanguiano7911]

felicidades 🙏🙏🤗🤗🤗👍👍👏🏼👏🏼

[@NM-pf1xq]

Hi. That looks like a great cake. As I saw it I thought fresh cream and pineapple. Thankyou

[@rahoumkhatry3758]

Nzuri saaana

[@1980snowflake]

Can i reduce the sugar in the 2 mix? By how much?

[@myshop9709]

What size of cake pan are you using? Thanks

[@saraharabi1949]

Wow ❤️

[@letiziaserenaausiliaincorv3824]

Hi Micheal! I have a chiffon cake pan with a diameter of 26 centimeters. How can I adapt your recipe? Thanks :)

[@michaellim]

For pan size 26cm, you can increase the ingredients by 50%.

[@letiziaserenaausiliaincorv3824]

@@michaellim thank you! 😊

[@ekadjuwitakasih8535]

Can we cook without lemon zest ?

[@lucydiazperez4838]

Hola michael muy rica la receta pero puedes poner en español por favor saludos desde chile