Butter Chiffon Cake

Ingredients:

3 egg yolks

1/2 tsp vanilla extract

1/4 tsp salt

60g sugar

80ml fresh milk

100g cake flour

1/2 tsp baking powder

40ml oil

Meringue

3 egg whites

60g sugar

1/4 tsp cream tartar

Topping

100g cream cheese

80g butter

80g icing powder

1 tsp vanilla extract

200ml whipping

or

150g salted butter

40g sugar

Directions/Instructions:

1. In a bowl, whisk egg yolk, vanilla, salt, and sugar.  Whisk till pale.
2. Then add milk and whisk to incorporate.  Sift in the cake flour and baking powder into the egg yolk mixture.  Fold gently.  Then add oil and whisk again.
3. In another bowl, beat egg whites together with the cream of tartar.  Add sugar in 3-parts and beat till stiff.
4. Fold in the egg white into the egg yolk mixture.  Pour into 7"x7"x3" square pan.  Bake at the preheated oven 160 deg C for 30-35 mins.  Remove from the oven and drop 2-3 times on the countertop and let it sit for about 10 mins.
5. Remove from the pan and let it cool completely before cutting the top to level.
6. As for the topping, beat the cream cheese, butter, and icing powder till the mixture soft.  Then pour in the whip cream and vanilla.  Continue to whip till soft/stiff whip.
7. Spread the cream cheese whipped on the top of the cake.  Cut all 4 side edges to have a smooth cut.