If you’re on the hunt for a unique and savory dessert that will surprise and delight your guests, look no further than this incredibly light and fluffy Parmesan Chiffon Cake. Imagine a cake that marries the airy texture of chiffon with the rich and nutty flavor of Parmesan cheese. This cake is perfect for special occasions or just a cozy afternoon tea. With a hint of cheese and a delicate crumb, it’s sure to become a new favorite. Let’s dive into the world of Parmesan Chiffon Cake!
Top Reasons to Make Parmesan Chiffon Cake
There are countless reasons to whip up this delightful cake. Here are just a few:
- Unique Flavor: The addition of Parmesan cheese gives this cake a savory twist that is both unexpected and delicious.
- Light and Airy Texture: The chiffon method ensures a cake that is moist and fluffy, perfect for pairing with whipped cream or buttercream.
- Simple Ingredients: With just a handful of ingredients, this cake is easy to make and requires minimal prep time.
- Versatile Serve: Serve it plain, topped with whipped cream, or dressed up with shredded Parmesan and cheddar cheese for an extra flavor boost.
What You’ll Gather
- 4 egg yolks: These help create a rich base for the cake.
- 1/2 cup sugar, separated: 2 tablespoons for the yolk mixture, and the remaining sugar for the egg whites.
- 1/4 cup corn oil: This adds moisture and richness.
- 1/3 cup milk: Fresh milk brings additional moisture.
- 1/2 cup self-raising flour: For the perfect lift and texture.
- 1 cup Parmesan cheese powder: For that unforgettable cheesy flavor.
- 4 egg whites: Whipped to create volume in the cake.
- 1 tablespoon corn flour: This helps stabilize the egg whites.
- Whipped cream or buttercream: For a luscious topping.
- Shredded Parmesan and cheddar cheese: Optional, for garnish.
Gear Checklist
- Mixing bowls: You’ll need a couple for combining ingredients.
- Electric mixer: Essential for whipping egg whites to stiff peaks.
- Measuring cups and spoons: Accurate measurements are key for baking success.
- Spatula: A silicone spatula works best for folding ingredients without deflating the batter.
- Cake pan: A round chiffon cake pan is ideal for this recipe.
Mastering Parmesan Chiffon Cake: How-To
Step 1: Prepare Your Oven and Pan
Preheat your oven to 325°F (160°C). Grease and flour your chiffon cake pan, ensuring it’s ready to go for the batter.
Step 2: Whisk the Egg Yolks
In a mixing bowl, whisk together the egg yolks and 2 tablespoons of sugar until the mixture is pale and creamy. This will help create a light texture.
Step 3: Add Wet Ingredients
Stir in the corn oil and milk to the egg yolk mixture until well combined.
Step 4: Incorporate Dry Ingredients
Sift in the self-raising flour and Parmesan cheese powder. Mix until just combined, being careful not to overmix.
Step 5: Whip the Egg Whites
In a clean mixing bowl, beat the egg whites until frothy. Gradually add the remaining sugar and continue beating until stiff peaks form. This is crucial for achieving that signature lightness in your chiffon cake.
Step 6: Fold Egg Whites into Batter
Gently fold the whipped egg whites into the batter in three additions. Use a spatula to carefully combine, ensuring you don’t deflate the egg whites.
Step 7: Bake
Pour the batter into the prepared chiffon cake pan and smooth the top. Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, invert the pan onto a wire rack to cool completely. This prevents the cake from collapsing.
Step 9: Serve
Once cooled, you can serve the cake as is, or dress it up with whipped cream or buttercream. For added flavor, sprinkle with shredded Parmesan and cheddar cheese before serving.
Substitutions by Category
- Flour: If you don’t have self-raising flour, you can use all-purpose flour with 1 teaspoon of baking powder added.
- Oils: Any neutral oil can be used in place of corn oil, such as canola or vegetable oil.
- Cheese: If Parmesan cheese powder is unavailable, grated Parmesan can work, but the texture may differ slightly.
- Milk: You can substitute with any plant-based milk if desired, though it may alter the flavor slightly.
Notes from the Test Kitchen
When preparing your Parmesan Chiffon Cake, remember to use room temperature ingredients for the best results. This helps them combine more easily and evenly. If you want an extra cheesy flavor, don’t hesitate to add more Parmesan cheese to the batter or as a topping.
Make Ahead Like a Pro
This cake can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. If you want to make it even further in advance, consider freezing the unfrosted cake. Wrap it tightly in plastic wrap and foil, and it will stay good for about a month. Thaw it in the refrigerator overnight before serving.
Handy Q&A
Can I use regular flour instead of self-raising flour?
Yes, you can substitute regular flour by adding 1 teaspoon of baking powder for every cup of flour used in the recipe.
What can I serve with Parmesan Chiffon Cake?
This cake pairs beautifully with a dollop of whipped cream, Creamy Parmesan Spinach Chicken Meatballs, or even a light fruit compote.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs attached, the cake is done.
Can I add other flavors to this cake?
Absolutely! Consider adding herbs like rosemary or thyme for an extra savory twist or even a hint of garlic powder for an adventurous flavor.
Let’s Eat
Now that you’ve mastered this Parmesan Chiffon Cake, it’s time to gather your loved ones and enjoy a slice (or two!). The beautiful texture and savory flavor are sure to impress anyone who takes a bite. This cake is more than just dessert; it’s a delightful experience that showcases the versatility of cheese in baking. So, preheat that oven, gather your ingredients, and embark on this culinary adventure. You won’t regret it! Happy baking!
Parmesan Chiffon Cake
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 325°F (160°C). Grease and flour your chiffon cake pan, ensuring it’s ready to go for the batter.
- Step 2: In a mixing bowl, whisk together the egg yolks and 2 tablespoons of sugar until the mixture is pale and creamy.
- Step 3: Stir in the corn oil and milk to the egg yolk mixture until well combined.
- Step 4: Sift in the self-raising flour and Parmesan cheese powder. Mix until just combined.
- Step 5: In a clean mixing bowl, beat the egg whites until frothy. Gradually add the remaining sugar and continue beating until stiff peaks form.
- Step 6: Gently fold the whipped egg whites into the batter in three additions.
- Step 7: Pour the batter into the prepared chiffon cake pan and bake for about 30-35 minutes, or until a toothpick comes out clean.
- Step 8: Once baked, let the cake cool in the pan for about 10 minutes. Then, invert onto a wire rack to cool completely.
- Step 9: Serve the cake as is, or dress it up with whipped cream or buttercream and sprinkle with shredded Parmesan and cheddar cheese.
Notes
- Use room temperature ingredients for the best results.
- Feel free to add more Parmesan cheese for extra flavor.
- This cake can be stored in an airtight container for up to 3 days.
