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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.
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!
Frequently Asked Questions
This recipe is only 221 calories per serving.
What To Serve With Parmesan Chiffon Cake
For a delightful afternoon tea, I recommend the following recipes:
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Parmesan Chiffon Cake
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
- Cheddar Cheese, shredded
Instructions
- Hand whisk the egg yolks and sugar until pale. Add the corn oil and milk, and mix well. Then, add the flour and cheese, combining until smooth. Set aside.
- Beat the egg whites on high speed until foamy. Slowly add the sugar, continue beating, and then add the corn flour, beating until soft peaks form. Take 1/3 of the egg white mixture and use a hand whisk to mix it with the egg yolk mixture until combined. Fold the remaining egg white mixture into the egg yolk mixture, combining well.
- Pour the cake mixture into a baking pan and bake in a preheated oven at 160°C (320°F) for 40 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! Ms Rasa,
Can i use regular flour or cake flour instead of raising flour?
Please advise.
Thank You.
Connie
I am not sure because I didn’t try. It’s best you follow the recipe as is.
what milk to be used.
Regular milk.
Hi, I want to ask, do you really only use corn flour for this recipe? no regular flour (wheat flour) at all? and why do you use the corn oil instead of other oil i.e vegetable oil? is it for healthy reason? thank you.
Hi Fany, this recipe is contributed by my contributor and the recipe is from other source so I am not sure.
ok, thank you.
hi i just stumbled upon your website, and i love your recipes!! i know this post is kinda old, hopefully someone insightful is kind enough to answer my question :) can i replace the parmesan cheese with other cheese?
I haven’t tried and not sure how it will turn out.
Just made this with cheddar cheese instead of parmesan and it turned out perfect !! Thanks for the recipe
Hi bee, I’ve tried your pandan chiffon cake one time… and nailed it… somehow with this recipe… i have tried it for 4 times… and none of them rise properly…. And I have no idea where I did wrong… any suggestion?
Thanks for your prompt reply! Wish me a successful bake :)
Hi! Just love your blog! all your bakes look so yummylicious, every one of them!
This cake beckons me : “try me! try me!” So yup need to know about the kind
of cheese used! You put : grated cheese – does this mean the processed cheddar
cheese-block type that you grated? and the toppings – is it the same cheese that
you grate and sprinkle on top or the slice type that you put on bread?? Can you
give me the recipe for the whipped cream and buttercream pls coz im a newbie
in baking and have not ventured into frosting yet! Pls pretty pls!! (puppy eyes)
Hi Zoe, thanks for your comment. Yes, grated Parmesan cheese. For the toppings, you can use processed cheese. I used this buttercream recipe: http://www.foodnetwork.com/recipes/quick-vanilla-buttercream-frosting-recipe.html
Can we use other type of oil beside corn oil? Is corn flour the same as corn starch? Thank you!
Yes I think so you can try different oil. Corn flour = cornstarch.
For the decoration:
Whipped cream or buttercream
Shredded Cheddar Cheese
Do we just put on the whipped cream/buttercream then just sprinkle shredded cheddar cheese on? So buttercream/whipped cream from box only? no need to beat or anything?
wouldnt it be watery? the pic above looks more creamy. Thanks
Whipped cream means whip up the “whipping cream” from the packet box with a little sugar till creamy or in stiff form.
Buttercream means beat butter with icing sugar.
Curious why non stick baking tin cannot be used. …I only own non stick ones….
Apparently the oil+egg whites in chiffon cakes provide their own ‘non stick-ness’, and if you use a non stick pan, it will be too slippery & the cake will collapse. Chiffon cakes are similar to soufflés in this way when baking. I think-but I’m not 100% positive!-that you can line your pans with baking paper or parchment paper & it will turn out fine. Good luck! :)
Laura is correct. You can line the non-stick pan with baking paper or parchment paper. :)