Parmesan Chiffon Cake
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 time
- 15 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- Whipped cream (or buttercream)
- Parmesan and cheddar cheese (shredded)
Instructions
- 1
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.
- 2
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.
- 3
Pour the cake mixture into a baking pan and bake in a preheated oven at 160°C (320°F) for 40 minutes.