This Chiffon Cake Recipe Filipino style will yield a soft, fluffy, and moist chiffon cake. It goes perfectly with light whipped topping, sweetened strawberry or your favorite ice cream.

Hey,guys! Today, I am sharing with you this Filipino Chiffon Cake recipe which I have been using for awhile now. This Chiffon recipe is very easy and simple to use. I converted the measurements in spoons and ml so that we don’t have to weigh the ingredients. Although  weighing is still the best way to go, sometimes we don’t have time to do that. SO HERE IT IS.

This is a Basic Chiffon cake recipe so you can customize it and add different flavor to it. In the previous week, I post an Easy Pandan Chiffon Cake recipe, but that was a different recipe altogether. But in the future, we will be using this basic recipe for different flavors, so watch out for those post.

I love this recipe so much because it brings back great memories when I was growing up in the Philippines. We never had an oven then, so we always buy our chiffon cake from this small bakery who made a very good chiffon cake. This recipe is the perfect copy cat on that cake.

TIPS TO MAKE A SUCCESSFUL Chiffon Cake Recipe Filipino Style:

• Use a tube pan to achieve an equally cooked chiffon
• don’t grease your tube pan
• stiff peaks. you can tell that it is a stiff peaks consistency when the egg whites/ or meringue forms a horn.

THINGS TO REMEMBER WHEN MAKING CHIFFON CAKE:

• • It is incredibly important to sift your cake flour to remove crumbs.
  • When separating the eggs, be sure that there is no hint of egg yolks.
  • When beating egg whites, highest will be in medium.
  • Fold the mixture gently ad make sure no lumps or streaks
  • Pay attention the baking time. I timed the cake for 30 minutes and check ten minutes after that. Total of 45 minutes is usually the best.

Chiffon Cake Recipe Filipino Style

This Chiffon Cake Recipe Filipino style will yield a soft, fluffy, and moist chiffon cake. It goes perfectly with light whipped topping, sweetened strawberry or your favorite ice cream.

5 from 3 votes

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Course: Dessert

Cuisine: American

Keyword: basic chiffon cake recipe, easy chiffon cake recipe

Prep Time: 30 minutes minutes

Cook Time: 45 minutes minutes

Servings: 12

Author: Shobee

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Ingredients

• 6 egg yolks
• 3 tablespoons white granulated sugar
• 80 ml coconut oil
• 100 ml coconut milk
• 10 tablespoons cake flour

MERINGUE:

• 6 egg whites
• 1/4 teaspoons cream of tartar
• 11 tablespoons granulated sugar

Instructions

NOTE THE PHOTO ABOVE IS DOUBLE THE RECIPE

• Pre heat oven at 350 F and put the wire rack at the middle of the oven. Do not grease 8 inch tube pan.
• Put egg yolks in a small bowl.
• Add in the sugar and mix.
• Add the oil and coconut milk and mix.
• Add the cake flour. Mix using a wire whisk until all of the ingredients are incorporated.
• Set aside.

FOR THE MERINGUE:

• Put egg whites in a stand mixer bowl and mix until frothy.
• Add the cream of tartar and mix. Add the sugar intermittently. 3 times and mix until stiff peaks.
• You can tell if it is stiff peaks, when meringue forms a horn when you pull the whisk upward.

PREPARING THE CHIFFON CAKE:

• When meringue is ready, scoop about a cup of meringue mixture and add it into the egg yolk mixture.
• Use a folding method in mixing. Using a spatula, scoop mixture then pull up until all of the mixture are incorporated. Do this gently, folding too hard will result in a hard chiffon cake.
• Add mixture into the rest of the meringue and mix again using the folding method.
• Transfer mixture into a NON GREASE 8 INCH tube pan and holding the middle of the tube pan, tap the pan in a flat surface to remove air bubbles.
• Bake at pre heated 350 F oven for 30-45 minutes. Start checking at 35 minutes using a toothpick test method.  I used chopstick 🙂
• Make sure the rack is in the middle of the oven.
• When chiffon cake is done, let it cool upside down for 2 to 4 hours and gently remove cake from the pan using a knife.

NOTES

• For making the meringue, make the egg whites mix the egg whites until frothy, about 1 minute mixing,  then add the cream of tartar.

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Welcome!

Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...