I am sure many of you have missed my baking contributor CP Choong, who famously created massive social media frenzy with her amazing Nutella Cheesecake (shared over 350,000 times on Facebook and going!) and Brownie Butter Cake (pinned almost 200,000 times).
She took a break from baking for a few months and now she is back.
She is an amazing baker who can whip up all kinds of cheesecake and with the festive season of Thanksgiving and the holidays coming up, I asked her to share a few cheesecake recipes with us.
Let’s start with this amazing Parmesan Chiffon Cake, a recipe she tried from Nasi Lemak Lover (an amazing food blogger and baker from Malaysia, do check out her blog).
This Parmesan chiffon cake has a very light, feathery sponge cake texture with just a subtle cheesy flavor and aroma from Parmesan cheese.
The taste of the Parmesan cheese is just right, not overly cheesy.
To jazz up the presentation of the cake, CP coated butter cream all over the top of the Parmesan cheesecake and then sprinkled with shredded Cheddar cheese.
The savory cheese topping makes the whole cake more dimensional in taste, combining savory and sweet together.
Look at the pictures, isn’t it beautiful?
You can also be creative and play around with toppings: fruit compote, jam or preserves, etc.
If you don’t have the chiffon cake tube pan, you can use normal round pan (not too big, recommended 7″ or 8″) to maintain the height.
If you haven’t tried Asian-style Chiffon cake, you should totally try this Parmesan chiffon cake recipe as it’s one of the most delightful cakes ever.
The texture is similar to Angel cake but it’s not dry, but very moist.
It’s truly amazing.
Happy baking!
How Many Calories per Serving?
This recipe is only 270 calories per serving.
5 Secrets to 20 Min Dinners
Get tricks for quick & easy meals!
Parmesan Chiffon Cake
Parmesan chiffon cake – light and airy chiffon cake with a tint of Parmesan cheese, and topped with shredded Parmesan. Amazing recipe that you have to try.
Ingredients
- 4 egg yolks
- 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
- 1/2 cup sugar separated (2 tablespoons into the egg yolk mixture, the remaining sugar for egg white)
(Optional) for decoration:
- Whipped cream or buttercream
- Shredded Cheddar Cheese
Directions
-
1
Hand whisk egg yolks and sugar till pale. Add in corn oil and milk, mix well. Add in flour and cheese, combine well, set aside.
-
2
Beat egg whites over high speed till foamy. Slowly add in sugar, continue beat, add in corn flour, beat till soft peak form. Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till combine. Fold the balance of egg white mixture into egg yolk mixture, combine well.
-
3
Pour cake mixture into baking pan and bake at pre-heated oven at 160°C (320°F) for 40 minutes.
Recipe Notes
1. Do not grease the tube pan, do not use non-stick baking pan. 2. Invert the cake together with the cake pan after removed from the oven and let cool completely. 3. You may omit the shredded cheddar cheese and whipped cream for decoration and change to whatever that suit your liking, ie, dusted icing sugar, fruit compote, caramel sauce etc.
sophia
I’m so looking forward to trying this! I was curious how you would recommend storing it, and if you’ve had experience with the cake a day after baking? Thanks so much!
Rasa Malaysia
Just store in the fridge and cover with wraps.
Lyn
Hi there just wondering if we can substitute the self raising flour to cake flour? Would the texture be softer?
Rasa Malaysia
Yes you can use cake flour but you will need baking powder.
Jessica
What’s the corn oil for? Can I sub it with butter? Thanks
Poppy
Made this twice now, and both worked. Second time I made 2 recipes so the cake bigger. And I used plain flour rather than self raising. Super yumm!!! Everyone and my guest love it. Thanks Bee xx
Melissa
Very good texture..! Been trying to bake a “firm” sponge/chiffon for a while. This recipe worked well. Used cheddar cheese instead of Parmesan . I’m happy & successful . Baked the cake for my worker’s belated birthday ! Thanks
Melissa
Very good texture..! Been trying to bake a “firm” sponge/chiffon for a while. This recipe worked well. Used cheddar cheese instead of Parmesan . I’m happy & successful . Baked the cake for my worker’s belated birthday ! Thanks
Audrey
Tried this recipe. The result is not as good as other chiffon recipes. Parmesan makes the cake more tough, porous (big holes) and the skin is also not soft. To be honest, disappointing. Parmesan is good for cooking but not good for cakes and cookies.
Rasa Malaysia
It’s different for sure. Thanks for trying!
mallenie Perumal
bad result for me too :(
Rasa Malaysia
If your cake is flat, it means you didn’t beat the eye whites to soft peak. That’s the only reason chiffon cake failed.
Poppy
Made this twice now, and both worked. Second time I made 2 recipes so the cake bigger. And I used plain flour rather than self raising. Super yumm!!! Everyone and my guest love it. Thanks Bee xx
Rasa Malaysia
Thanks Poppy. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/