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.
- 6 egg yolks
- 3 tablespoons white granulated sugar
- 80 ml coconut oil
- 100 ml coconut milk
- 10 tablespoons cake flour
- 6 egg whites
- 1/4 teaspoons cream of tartar
- 11 tablespoons granulated sugar
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.
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.
For making the meringue, make the egg whites mix the egg whites until frothy, about 1 minute mixing, then add the cream of tartar.