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Homemade Parmesan Chiffon Cake photo

Parmesan Chiffon Cake

This Parmesan Chiffon Cake is a light and fluffy delight that surprises with its savory twist!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 4 large egg yolks
  • 1/2 cup sugar separated (2 tablespoons for yolk mixture)
  • 1/4 cup corn oil
  • 1/3 cup milk fresh
  • 1/2 cup self-raising flour
  • 1 cup Parmesan cheese powder
  • 4 large egg whites
  • 1 tablespoon corn flour
  • to taste whipped cream or buttercream for topping
  • to taste shredded Parmesan and cheddar cheese optional, for garnish

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Spatula
  • Chiffon cake pan

Method
 

Instructions:
  1. 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.
  2. Step 2: In a mixing bowl, whisk together the egg yolks and 2 tablespoons of sugar until the mixture is pale and creamy.
  3. Step 3: Stir in the corn oil and milk to the egg yolk mixture until well combined.
  4. Step 4: Sift in the self-raising flour and Parmesan cheese powder. Mix until just combined.
  5. 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.
  6. Step 6: Gently fold the whipped egg whites into the batter in three additions.
  7. 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.
  8. Step 8: Once baked, let the cake cool in the pan for about 10 minutes. Then, invert onto a wire rack to cool completely.
  9. 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.