Parmesan Chiffon Cake

User Reviews

4.7

117 reviews
Excellent
  • Prep Time

    15 mins

  • Cook Time

    15 mins

  • Total Time

    55 mins

  • Servings

    8 people

  • Calories

    221 kcal

  • Course

    Cake

  • Cuisine

    International

Parmesan Chiffon Cake

This Parmesan chiffon cake recipe is a must-try! Light, fluffy, and with just the right touch of savory Parmesan flavor, it’s a unique treat everyone will love. With my simple tips and tricks, you’ll master this delicious cake in no time.

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Ingredients

Servings
  • 4 egg yolks
  • 1/2 cup sugar separated (2 tablespoons into the egg yolk mixture, the remaining sugar for egg white)
  • 1/4 cup corn oil
  • 1/3 cup milk
  • 1/2 cup self raising flour
  • ¾ cup parmesan cheese powder I use grated cheese
  • 4 egg whites
  • 1 tablespoon corn flour

(Optional) for decoration:

  • Whipped Cream or buttercream
  • Parmesan and cheddar cheese shredded
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Instructions

  1. Whisk the egg yolks and sugar by hand until pale. Add the corn oil and milk, and mix well. Then, add the flour and cheese, and combine until smooth. Set aside.
  2. Beat the egg whites on high speed until foamy. Slowly add the sugar and continue beating until soft peaks form. Add the corn flour and beat again until well combined. Take 1/3 of the egg white mixture and use a hand whisk to gently mix it with the egg yolk mixture until combined. Then, fold in the remaining egg white mixture, making sure everything is well combined.
  3. Pour the cake mixture into a baking pan and bake in a preheated oven at 160°C (320°F) for 40 minutes.

Notes

  • Source: Nasi Lemak Lover
  • It might seem a bit unusual, but I never grease my tube pan. The cake needs to stick to the sides as it bakes to rise properly and achieve that light, airy chiffon texture. I also avoid using non-stick pans, as they just don’t give me the same results.
  • When I beat the egg whites, I make sure to stop when soft peaks form. If I beat them too much, the cake can turn out dry, so I keep them soft to maintain that light, fluffy texture.
  • Folding the egg whites into the egg yolk mixture is one of the most important steps. I always do it gently so I don’t deflate the airiness that’s key to getting that perfect chiffon texture.
  • I try not to overmix the batter. A few gentle stirs until smooth is all it takes. Overmixing can make the cake dense, and I want it light and fluffy.
  • After baking, I flip the pan upside down with the cake still in it and let it cool completely. This helps the cake hold its height and prevents it from collapsing as it cools down.

Nutrition Information

Show Details
Serving 8people Calories 221kcal (11%) Carbohydrates 20g (7%) Protein 8g (16%) Fat 12g (18%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 6g Trans Fat 0.02g Cholesterol 105mg (35%) Sodium 184mg (8%) Potassium 68mg (2%) Fiber 0.2g (1%) Sugar 13g (26%) Vitamin A 220IU (4%) Calcium 139mg (14%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 221 kcal

% Daily Value*

Serving 8people
Calories 221kcal 11%
Carbohydrates 20g 7%
Protein 8g 16%
Fat 12g 18%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 6g 30%
Trans Fat 0.02g 1%
Cholesterol 105mg 35%
Sodium 184mg 8%
Potassium 68mg 1%
Fiber 0.2g 1%
Sugar 13g 26%
Vitamin A 220IU 4%
Calcium 139mg 14%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.

Genuine Reviews

User Reviews

Overall Rating

4.7

117 reviews
Excellent

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