Parmesan Chiffon Cake

Parmesan cheese chiffon cake with a fluffy, spongy inner.

4.67 from 39 votes

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.

Prep Time15

Cook Time40

Total Time55

Course: Cake

Cuisine: Baking Recipes

Keyword: Parmesan Chiffon Cake

Servings: people

Author: Bee Yinn Low

Ingredients

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

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

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