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