Parmesan Chiffon Cake
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
8 people
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Calories
221 kcal
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Course
Cake
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Cuisine
International
Parmesan Chiffon Cake
Description
Parmesan Chiffon Cake combines the savory depth of parmesan cheese with a light, delicate cake structure that comes from careful folding of whipped egg whites into the batter. The egg yolks are mixed with sugar, oil, and milk along with the flour and parmesan cheese powder to create the base. Whipped egg whites are folded in gently to trap air and provide lift during baking.
The cake is baked at a moderate temperature in an ungreased tube pan to allow the batter to cling and rise, resulting in a tall, airy cake. This technique prevents collapse and retains a soft crumb throughout. The balance of savory cheese and the chiffon texture creates a unique cake that could be served for tea or as a light dessert.
After baking, the cake is cooled upside-down in its pan to maintain height and prevent shrinking, a typical chiffon cake technique. Avoiding overmixing the batter and stopping the egg whites at soft peaks are key details to preserve the cake's delicate texture and prevent dryness or density.
Ingredients
- 4 egg yolk
- 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 white
- 1 tablespoon cornflour
(Optional) for decoration:
- Whipped Cream or buttercream
- Parmesan Cheese shredded
- cheddar cheese shredded
Instructions
- 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.
- 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.
- Pour the cake mixture into a baking pan and bake in a preheated oven at 160°C (320°F) for 40 minutes.
Notes
- Do not grease the tube pan to help the cake rise properly and maintain its height.
- Stop beating egg whites at soft peaks to keep the cake light and prevent dryness.
- Gently fold egg whites into the yolk mixture to retain airiness crucial for chiffon texture.
- After baking, invert the pan to cool completely to prevent the cake from collapsing.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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