Parmesan Chiffon Cake

Parmesan Chiffon Cake

**for 20cm chiffon pan


4 egg yolks

20g sugar

50g corn oil

70g milk

70g self raising flour

70g Parmesan cheese powder (I use grated cheese)


4 egg whites

70g sugar

1tbsp corn flour


  1. Hand whisk egg yolks and sugar till pale.
  2. Add in corn oil and milk, mix well.
  3. Add in flour and cheese, combine well, set aside.
  4. Beat egg whites over high speed till foamy.
  5. Slowly add in sugar, continue beat, add in corn flour, beat till soft peak form.
  6. Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till combine.
  7. Fold the balance of egg white mixture into egg yolk mixture, combine well.
  8. Pour cake mixture into baking pan and bake at pre-heated oven at 160c for 40min.