Parmesan Chiffon


IMG_9544.jpgParmesan Chiffon


4 Egg yolks
85 g plain flour
1/2 tsp baking powder
50 g Corn oil
70 g Milk
30 g Parmesan cheese (finely grated)

4 egg whites
85g sugar – can remove 20g to add into yolk batter if you wish
1/4 tsp cream of tartar

1. Hand whisk egg yolks and 20g sugar until sugar has dissolved.
2. Add in corn oil and milk, mix with hand whisk until combined.
3. Add in flour and cheese, mix again then set aside.
4. Beat egg whites over high speed till foamy. Add cream of tartar and continue to beat and gradually add the remaining 65g sugar and to beat till firm peaks.
5. Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till combine.
6. Fold the balance of egg white mixture into egg yolk mixture, combine well.
7. Pour cake mixture into baking pan and bake at pre-heated oven at 160c for 50min.





  1. Lesley said


    The 85g of sugar is actually added to yolk or egg white ? Cos the recipe has sugar added to yolk as well as egg white but only 85g falls under meringue portion…. TQ

    Liked by 1 person

    • jeannietay said

      Hi Lesley, you can add 20g into the yolk batter and 65g into the meringue. I usually just add all into meringue.


      • Lesley said

        Noted with thank .. Dear Jeannie

        I have tried to bake twice but don know why the cake is not fluppy instead it is very dense , bottom part is rough texture ..

        Thank you

        Liked by 1 person

  2. jeannietay said

    Sorry to hear that Lesley, it does takes some practise before one can achieve success. Follow the recipe and take note of all the steps. When folding the flour batter into the meringue, scoop from the bottom, lift up and fold over the top. Make sure no streaks of yolk batter is visible.


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