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This Parmesan chiffon cake recipe is a must-try! Light, fluffy, and with just the right touch of savory Parmesan flavor, it’s a unique treat everyone will love. With my simple tips and tricks, you’ll master this delicious cake in no time.
A Savory Twist On The Classic Chiffon Cake
Growing up in Malaysia, I’ve always had a special place in my heart for chiffon cakes. Classic favorites like Pandan Chiffon Cake and Orange Chiffon Cake were often enjoyed for their light, airy texture and refreshing flavors.
With the festive season of Thanksgiving and the holidays coming up, I’m excited to share my easy Parmesan chiffon cake recipe, which puts a savory twist on the traditional chiffon cake I grew up with. This recipe brings the classic chiffon cake to a whole new level with its unique, savory Parmesan flavor.
The cake has a wonderfully light, feathery texture—almost cloud-like—with just the right amount of savory flavor from the Parmesan cheese. The subtle, cheesy aroma enhances the cake without being too overpowering. Plus, the addition of shredded Cheddar cheese on top gives it a rich, savory finish that makes every bite even more flavorful.
The texture is similar to angel cake, but unlike that, it’s moist and soft. This savory chiffon cake recipe is a must-try for any occasion! Trust me, once you try it, you’ll be hooked.
Why This Recipe Stands Out
- Light, cloud-like texture. I just love how airy and soft this cake is. It’s almost like biting into a cloud! It’s incredibly moist and delicate, making every bite so satisfying.
- Perfect balance of savory and sweet. The savory Parmesan flavor pairs wonderfully with the light sweetness of the cake, creating a delicious combination that’s simply irresistible.
- Rich cheese topping. The shredded cheese on top really takes this cake to another level. It adds a rich, savory and beautiful finish that I can’t get enough of!
- Simple and easy to make. My recipe is incredibly simple and beginner-friendly. Even those new to baking can easily whip up this delicious cake without any stress.
Ingredients You’ll Need
- Self raising flour – Helps the cake rise and gives it that light, airy texture. If you don’t have self-raising flour, you can substitute it by using 1/2 cup of all-purpose flour + 1 teaspoon of baking powder.
- Eggs – The egg white meringue is the secret to keeping it light and airy.
- Milk
- Corn oil – Helps keep the cake moist and tender without weighing it down. It keeps the texture light and fluffy, which is exactly what you want in a chiffon cake.
- Parmesan cheese powder – The star of the show! It balances out the sweetness and gives the cake a lovely cheesy taste.
- Corn flour – Gives the cake that delicate, fine texture. It helps make the crumb soft and tender, just like the perfect chiffon cake should be.
- Sugar
Optional Decorations
- Whipped cream
- Shredded parmesan and cheddar cheese – This is optional, but it takes the savory flavors to the next level. It adds richness and a nice cheesy finish. Totally worth it!
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
How To Make Parmesan Chiffon Cake
Step 1: Whisk the egg yolks and sugar by hand until pale. Add the corn oil and milk, and mix well. Then, add the flour and cheese, and combine until smooth. Set aside.
Step 2: Beat the egg whites on high speed until foamy. Slowly add the sugar and continue beating until soft peaks form. Add the corn flour and beat again until well combined. Take 1/3 of the egg white mixture and use a hand whisk to gently mix it with the egg yolk mixture until combined. Then, fold in the remaining egg white mixture, making sure everything is well combined.
Step 3: Pour the cake mixture into a baking pan and bake in a preheated oven at 160°C (320°F) for 40 minutes.
Secrets To Perfect Parmesan Chiffon Cake
- It might seem a bit unusual, but I never grease my tube pan. The cake needs to stick to the sides as it bakes to rise properly and achieve that light, airy chiffon texture. I also avoid using non-stick pans, as they just don’t give me the same results.
- When I beat the egg whites, I make sure to stop when soft peaks form. If I beat them too much, the cake can turn out dry, so I keep them soft to maintain that light, fluffy texture.
- Folding the egg whites into the egg yolk mixture is one of the most important steps. I always do it gently so I don’t deflate the airiness that’s key to getting that perfect chiffon texture.
- I try not to overmix the batter. A few gentle stirs until smooth is all it takes. Overmixing can make the cake dense, and I want it light and fluffy.
- After baking, I flip the pan upside down with the cake still in it and let it cool completely. This helps the cake hold its height and prevents it from collapsing as it cools down.
Frequently Asked Questions
If you don’t have a chiffon tube pan, you can absolutely use a regular round cake pan (7″ or 8″ works best). Just keep in mind that the height might not be the same, but the cake will still turn out delicious.
Yes, this is completely normal! Chiffon cakes are naturally prone to slight shrinkage as they cool. Inverting the pan during the cooling process helps maintain the cake’s height and prevents it from collapsing too much.
Absolutely! This cake actually gets better after sitting for a day or two as the flavors develop. I recommend making it a day ahead of your event and storing it in an airtight container at room temperature for the best taste and texture.
This cake stays moist for a few days, and I recommend storing it in an airtight container at room temperature for up to 2-3 days. If you need to keep it longer, you can refrigerate it for up to a week. Just bring it to room temperature before serving.
This recipe is only 221 calories per serving.
What To Serve With Parmesan Chiffon Cake
For a delightful afternoon tea, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Parmesan Chiffon Cake
Ingredients
- 4 egg yolks
- 1/2 cup sugar, separated (2 tablespoons into the egg yolk mixture, the remaining sugar for egg white)
- 1/4 cup corn oil
- 1/3 cup milk
- 1/2 cup self raising flour
- ¾ cup parmesan cheese powder, I use grated cheese
- 4 egg whites
- 1 tablespoon corn flour
(Optional) for decoration:
- Whipped cream , or buttercream
- Parmesan and cheddar cheese, shredded
Instructions
- Whisk the egg yolks and sugar by hand until pale. Add the corn oil and milk, and mix well. Then, add the flour and cheese, and combine until smooth. Set aside.
- Beat the egg whites on high speed until foamy. Slowly add the sugar and continue beating until soft peaks form. Add the corn flour and beat again until well combined. Take 1/3 of the egg white mixture and use a hand whisk to gently mix it with the egg yolk mixture until combined. Then, fold in the remaining egg white mixture, making sure everything is well combined.
- Pour the cake mixture into a baking pan and bake in a preheated oven at 160°C (320°F) for 40 minutes.
Notes
- It might seem a bit unusual, but I never grease my tube pan. The cake needs to stick to the sides as it bakes to rise properly and achieve that light, airy chiffon texture. I also avoid using non-stick pans, as they just don’t give me the same results.
- When I beat the egg whites, I make sure to stop when soft peaks form. If I beat them too much, the cake can turn out dry, so I keep them soft to maintain that light, fluffy texture.
- Folding the egg whites into the egg yolk mixture is one of the most important steps. I always do it gently so I don’t deflate the airiness that’s key to getting that perfect chiffon texture.
- I try not to overmix the batter. A few gentle stirs until smooth is all it takes. Overmixing can make the cake dense, and I want it light and fluffy.
- After baking, I flip the pan upside down with the cake still in it and let it cool completely. This helps the cake hold its height and prevents it from collapsing as it cools down.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! Ms Rasa,
Can i use regular flour or cake flour instead of raising flour?
Please advise.
Thank You.
Connie
I am not sure because I didn’t try. It’s best you follow the recipe as is.
what milk to be used.
Regular milk.
Hi, I want to ask, do you really only use corn flour for this recipe? no regular flour (wheat flour) at all? and why do you use the corn oil instead of other oil i.e vegetable oil? is it for healthy reason? thank you.
Hi Fany, this recipe is contributed by my contributor and the recipe is from other source so I am not sure.
ok, thank you.
hi i just stumbled upon your website, and i love your recipes!! i know this post is kinda old, hopefully someone insightful is kind enough to answer my question :) can i replace the parmesan cheese with other cheese?
I haven’t tried and not sure how it will turn out.
Just made this with cheddar cheese instead of parmesan and it turned out perfect !! Thanks for the recipe
Hi bee, I’ve tried your pandan chiffon cake one time… and nailed it… somehow with this recipe… i have tried it for 4 times… and none of them rise properly…. And I have no idea where I did wrong… any suggestion?
Thanks for your prompt reply! Wish me a successful bake :)
Hi! Just love your blog! all your bakes look so yummylicious, every one of them!
This cake beckons me : “try me! try me!” So yup need to know about the kind
of cheese used! You put : grated cheese – does this mean the processed cheddar
cheese-block type that you grated? and the toppings – is it the same cheese that
you grate and sprinkle on top or the slice type that you put on bread?? Can you
give me the recipe for the whipped cream and buttercream pls coz im a newbie
in baking and have not ventured into frosting yet! Pls pretty pls!! (puppy eyes)
Hi Zoe, thanks for your comment. Yes, grated Parmesan cheese. For the toppings, you can use processed cheese. I used this buttercream recipe: http://www.foodnetwork.com/recipes/quick-vanilla-buttercream-frosting-recipe.html
Can we use other type of oil beside corn oil? Is corn flour the same as corn starch? Thank you!
Yes I think so you can try different oil. Corn flour = cornstarch.
For the decoration:
Whipped cream or buttercream
Shredded Cheddar Cheese
Do we just put on the whipped cream/buttercream then just sprinkle shredded cheddar cheese on? So buttercream/whipped cream from box only? no need to beat or anything?
wouldnt it be watery? the pic above looks more creamy. Thanks
Whipped cream means whip up the “whipping cream” from the packet box with a little sugar till creamy or in stiff form.
Buttercream means beat butter with icing sugar.
Curious why non stick baking tin cannot be used. …I only own non stick ones….
Apparently the oil+egg whites in chiffon cakes provide their own ‘non stick-ness’, and if you use a non stick pan, it will be too slippery & the cake will collapse. Chiffon cakes are similar to soufflés in this way when baking. I think-but I’m not 100% positive!-that you can line your pans with baking paper or parchment paper & it will turn out fine. Good luck! :)
Laura is correct. You can line the non-stick pan with baking paper or parchment paper. :)