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.
Servings: 8 people
Calories: 270kcal
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
Instructions
- 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.
- 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.
- Pour cake mixture into baking pan and bake at pre-heated oven at 160°C (320°F) for 40 minutes.
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.
Nutrition
Serving: 8people | Calories: 270kcal | Carbohydrates: 21g | Protein: 12g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 113mg | Sodium: 389mg | Fiber: 1g | Sugar: 13g