Cheese chiffon 起司戚风蛋糕

Recipe from 一定要学会的经典烘焙 (吴娟宁 page 40)
Set A
90g fresh milk
60g butter
30g cream cheese
10g parmesans cheese
20g sugar
1/4 tsp salt
100g cake flour
80g egg yolks

Set B
175g egg whites
60g sugar
10g lemon juice

Method
1) bring cream cheese to room temp
2) double boil set (A) milk. butter, cream cheese, salt, parmesans cheese till well combine
3) add flour
4) add egg yolk to form a batter
5) Prepare Set (B), whisk white, sugar and lemon juice till stiff peak
6) take 1/3 of (5) and blend with(4)
7) pour (6) into the rest of the white and blend
8) pour batter into 8' baking pan and baked at 180c for 25-30 mins till golden brown
9) invert pan when baked and unmould after total cool.
10) best serve after fridge for at least 2 hrs
* I used 6 eggs (90g yolk, 195g whites)
* I reduce sugar by 10gm