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Chiffon Cake Recipe Filipino Style

By Shobelyn Dayrit

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.

Prep Time 30 mins
Cook Time 45 mins
Course Dessert
Servings 12

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.
Keyword basic chiffon cake recipe, easy chiffon cake recipe