- 250g philadelphia cream cheese block, double boiled to melt it
- 80g cake flour, sifted
- 80g sugar
- Juice from half a lemon
- 60ml melted butter
- Exactly the same as the chiffon cake preparation.
- I just added the melted cream cheese together with the beaten yolks+butter+sugar+flour+lemon juice.
- I forgot to add water! Haha. But works well.
Seeing double? Of coz not. Another easy peasy rice cooker cake with a twist!
Using back my same chiffon cake steps.
Crust not as nice as yesterday’s but the interior is very fluffy!All these are trial and error. Do try ur version and share!
The catch is the meringue (whipped whites). No need tartar to stabilise as shown in the other pic. Once soft peaks achieved, ur cake is halfway to success! It helps in the fluffiness. And I did time today. It’s indeed ard 50min. Those without CAKE function, you may have to try and adjust as diff cookers diff heat.