Go Back
–+ servings
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.
Print Recipe
5 from 1 vote

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.

Prep Time30 minutes
Cook Time45 minutes
Course: Dessert
Cuisine: American
Keyword: basic chiffon cake recipe, easy chiffon cake recipe
Servings: 12
Author: Shobee

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.