FILIPINO CHIFFON CAKE RECIPE

Equipment

• Loaf Pan
• Stand Mixer
• Hand Mixer

Ingredients 

Cake Batter

• 1¼ cup cake flour
• 1 tsp baking powder
• 1 tsp salt
• 6 pieces egg yolks from large eggs room temperature
• ½ cup granulated sugar
• 1 tbsp water
• ¼ cup canola oil can also use vegetable oil
• 1 tsp vanilla extract
• ½ cup unsalted butter melted and allowed to cool
• ¼ cup milk room temperature

Meringue

• 6 pieces egg whites from large eggs room temperature
• ¼ cup granulated sugar
• ½ tsp cream of tartar

Toppings

• unsalted butter softened
• granulated sugar
• grated cheese

Instructions 

1. Preheat oven to 325F. Line a 9×5 inch loaf pan with parchment paper with a slight overhang. Set aside.
2. In a large bowl using a handheld electric mixer or using a stand mixer with the whisk attachment, whisk egg whites with cream of tartar on low-medium speed until foamy.
3. Gradually add sugar – about a teaspoon at a time – and continue to whisk until you reach stiff peaks.
4. In another bowl, using an electric mixer or by hand, whisk egg yolks until smooth and thick.
5. Add sugar and continue to whisk until well blended.
6. Add water, oil, vanilla extract, melted butter and milk. Whisk until combined.
7. Sift flour, baking powder and salt directly onto your egg yolk mixture and stir until incorporated.
8. Gently fold meringue into cake batter in thirds, making sure each addition is well blended and no more streaks of egg whites remain.
9. Transfer cake batter into prepared pan and bake for 30-40 minutes or until the top of the cake springs back when gently pressed and a toothpick inserted in the centre comes out with minimal dry crumbs.
10. Take out from the oven and allow to cool in the pan for a few minutes. While the cake is still warm, brush the top with butter and sprinkle with sugar and cheese. Enjoy!