Milky Cream Chiffon Cake

This cake is really my recent favorite!

A fluffy chiffon cake filled with smooth cheese cream. But what makes it outstanding is the milk powder coating that melts in your mouth. You will have a strong milky taste first, followed by rich creamy dairy flavor from the filling, then the subtle sweetness of the chiffon cake.

This cake is not about perfection, it’s about combination and texture. Soft chiffon, cream cheese filling, and the milk powder coating come together that creates something simple but absolutely delicious!

🧾 Ingredients (6-inch round pan)

Chiffon Cake Base

1. 3 eggs
2. 30g milk
3. 35g vegetable oil (corn oil preferred)
4. 50g cake flour (low-gluten flour)
5. 50g sugar
6. A few drops of lemon juice

Cream Cheese Filling

1. 120g cream cheese
2. 40g whipping cream
3. 15g sugar

Coating

1. Milk powder

🥣 Tools you need

1. Hand mixer
2. 6-inch round baking pan
3. Parchment paper/Pan side liner
4. Mixing bowls
5. Whisk and Spatula
6. Cooling rack

🍳 Instructions

Make the chiffon cake base

1. Preheat the oven at 150°C, top & bottom heat.
2. Separate egg whites and yolks.
3. In a bowl, mix egg yolks with milk and corn oil until fully combined. Sift in flour and mix until smooth and lump-free.
4. Add a few drops of lemon juice to the egg whites. Beat with sugar until stiff peaks form (glossy and stable).
5. Gently fold the egg whites into the yolk mixture in 2 or 3 batches. Be careful not to deflate the batter.
6. Pour into a 6-inch round baking pan and bake at 150°C for about 50 minutes with top & bottom heat. Baking on the middle rack would be the best. 
7. When done, take the cake out from the oven, turn it upside down and place it on a cooling rack to cool completely.

Prepare the cream cheese filling

1. Whip the cream cheese, sugar, and heavy cream until a yogurt-like texture. The texture should be spreadable but stable enough to hold its shape.

Assemble

1. Cut the chiffon cake into four.
2. Slice each piece horizontally but don't cut through, then spread cream cheese filling in between.
3. Spread a thin layer of cream on the outside.
4. Finally, gently coat the outside with milk powder.

Chill and serve

1. You can eat it right away or refrigerate for 30–60 minutes. This helps the flavors settle and improves the texture.

🙋 Common Questions

1. Can I replace cream cheese with whipped cream only?

Yes, you can. If you prefer a lighter version, you can skip cream cheese and use only whipped cream. However, the flavor will be less tangy and more like a classic chiffon cake. I especially like the subtle sourness from cream cheese.

2. Why did my chiffon cake shrink after baking?

This can happen due to different reasons:

• The egg whites are under-whipped.
• The cake is removed from the oven too early, try let it sit in oven for another 15 minutes.
• The cake is not baked completely, you can adjust the temperature or the baking time depending on the performance of your oven.
• It is cooled too quickly after baking

Make sure to cool the cake upside down for best stability.

3. Can I make this cake ahead of time?

Yes. It actually tastes better after chilling for a few hours. You can prepare it 1 day in advance and store it in the fridge.

4. How long does it last in the fridge?

It can be stored in an airtight container for about 2–3 days in the refrigerator. 

5. Can I skip the milk powder coating?

Yes, but the milk powder gives it a “snowy” look and adds a mild milky flavor. Without it, the cake will taste softer and cleaner but less aromatic.

6. Why is my cream filling too runny?

This usually means:

• cream cheese is too warm
• heavy cream is under-whipped
• ratio of cream is too high

Try chilling the mixture before piping for better stability.

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