Parmesan Chiffon Cake

Parmesan Chiffon Cake


Egg Yolk Batter:

5 egg yolks

88g grated parmesan cheese

25g caster sugar

63ml canola oil

88ml full cream milk

88g cake flour

1 tsp baking powder

¼ tsp salt


5 egg whites

88g caster sugar

¼ tsp cream of tartar

Preparation Instructions:

  1. Preheat oven at 170C.
  2. In a mixing bowl, add in egg yolks and caster sugar. Whisk until frothy.
  3. Add in canola oil and full cream milk. Whisk to combine.
  4. Add in grated parmesan cheese. Whisk to combine.
  5. Add in cake flour, baking powder and salt. Whisk to combine. Set aside.
  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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