Cheddar Cheese Chiffon Cake



Cheddar Cheese Chiffon Cake

Ingredients for Egg Yolk Mixture:
80 gm superfine flour – sifted
1/4 tsp salt
6 egg yolks
60 ml melted butter (omit the salt if using salted butter)
3 slices of cheddar cheese
20g sugar
60 ml milk

6 egg whites
1/4 tsp cream of tartar
60 gm castor sugar


1. Melt cheddar cheese, butter and 20g sugar together with double boiling method until you get a creamy texture. Add in the milk and salt and mix with a balloon whisk until smooth. Next add the yolks and whisk until well combined before adding the sifted flour and mix until well incorporated. Set aside while you prepare the meringue.

2. Using an electric mixer, whisk egg white until frothy, add in cream of tartar and whisk until slightly foamy. Add in sugar gradually and continue to whisk until soft to firm peaks formed.

3.With a handwhisk, fold in 1/3 of the meringue into egg yolk mixture. Lift and fold until well combined, then add to rest of meringue in two portions. Switch to a spatula once most of the meringue are folded in and using the scoop and fold method to mix until no streaks of yolk batter can be seen. Pour batter into a 20cm (8″) tube pan. Run a skewer around the batter to remove big bubbles and even out the surface. Place the pan into another slightly bigger leak proofed pan and bake in a very shallow water bath (add only about one cup of hot water) on the lowest rack in oven at 160 degrees C for 90 minutes or until cooked. (Temperature and time is for guidance only). Press ightly on the surface of the cake, if still squishy, bake longer.

4. Once cooked, remove from oven immediately and invert it to cool completely before unmoulding.


shrank a bit when cooled




  1. Yenny mernando said

    Thank you sis to keep sharing us the great recipe.
    Love your blog and the Facebook Bake the Talk group. Thank you


  2. Veronica said

    Thx ….yammmmy


  3. Veronica said

    Thx ….yammmmy


  4. Wendy Wong said

    Hi! Can I check if the water in the water bath has evaporated while baking, do I need to fill up again?


    • jeannietay said

      do not fill it up. you want the sides of the cake to be dry enough to hold the cake when you invert to cool.


      • Wendy Wong said

        Ok, thanks for the advice 🙂


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