Cheddar Chiffon Cake

Cheddar Chiffon Cake


Egg Yolk Batter:

6 egg yolks

60g grated cheddar cheese

38g unsalted butter

90ml full cream milk

105g cake flour

1 tsp baking powder

¼ tsp salt


6 egg whites

135g caster sugar

¼ tsp cream of tartar

Preparation Instructions:

  1. Preheat oven at 170C.
  2. Mix grated cheddar cheese, unsalted butter and full cream milk together, double boil until just melted. Remove and set aside to cool completely.
  3. In a mixing bowl, add in egg yolk and whisk until frothy.
  4. Add in cheddar cheese mixture, whisk to combine.
  5. Add in cake flour, baking powder and salt, whisk to combine.
  6. Beat egg whites with an electric mixer until bubbles form. Add in cream of tartar. Beat until combine. Mix in 1/3 of caster sugar at a time, and beat well between additions. Continue to beat until stiff peaks form.
  7. Spoon out 1/3 of the beaten egg whites and mix into the egg yolk batter.
  8. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined.
  9. Pour batter into a 20cm chiffon cake pan. Level the surface with a spatula.
  10. Bake in preheated oven at 170C for 1 hour.
  11. Remove cake from the oven, invert the pan immediately. Allow to cool completely.




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