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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.

Chiffon Cake Recipe Filipino Style


  • Author: Shobelyn Dayrit
  • Prep Time: 30
  • Cook Time: 45
  • Total Time: 1 hour 15 minutes
  • Yield: 12 1x

Description

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.


Scale

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.

  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: basic chiffon cake recipe, easy chiffon cake recipe,