As an individual blogger with a passion for sharing unique and flavorful recipes, I am thrilled to present to you a delightful and mouthwatering treat from the Philippines – the Chiffon Cake Filipino Recipe.
In the vibrant world of Filipino cuisine, Chiffon Cake stands as a beloved dessert that delights both young and old.
With its airy and spongy texture, this cake is perfect for any occasion – from birthday celebrations to casual afternoon snacks.
As a recipe expert, I am excited to share the secrets of creating a delectable Chiffon Cake that will captivate your taste buds and transport you to the sunny shores of the Philippines.
How To Prepare Chiffon Cake Filipino Recipe?
Preparation Time: 30 minutes
Baking Time: 50-55 minutes
Total Time: Approximately 1 hour and 25 minutes
Yield: One 10-inch chiffon cake, approximately 12 servings
- 10-inch chiffon cake pan with a removable base
- Mixing bowls (at least 3)
- Rubber spatula
- Electric mixer
- Cooling rack
Nordic Ware Proform Cake Pan Angel Food, 10 Inch, Grey
- 2 1/4 cups cake flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup vegetable oil
- 1 cup cold water
- 7 large egg yolks
- 1 tablespoon vanilla extract
- 1/2 teaspoon cream of tartar
- 7 large egg whites
- 1 cup granulated sugar
Preparing the Dry Ingredients
Preheat your oven to 325°F (160°C). Position the oven rack in the lower third of the oven.
In a large mixing bowl, whisk together the cake flour, 1 1/2 cups of granulated sugar, baking powder, and salt until well combined.
Mixing the Wet Ingredients
Create a well in the center of the dry ingredients, and add the vegetable oil, cold water, egg yolks, and vanilla extract.
Use a whisk to gently mix the wet ingredients into the dry ingredients until a smooth and lump-free batter forms.
Compact Hand Mixer Electric
Combining the Batter
In a separate mixing bowl, beat the egg whites using an electric mixer on medium speed until foamy.
Add the cream of tartar and continue beating until soft peaks form.
Gradually add the remaining 1 cup of granulated sugar to the egg whites while beating on high speed until stiff peaks form.
The egg whites should be glossy and hold their shape when the beaters are lifted.
Folding the Egg Whites into the Batter
Gently fold the beaten egg whites into the batter in three separate additions using a rubber spatula.
Be careful not to deflate the egg whites. Fold until the batter and egg whites are well incorporated.
Baking the Chiffon Cake
Pour the chiffon cake batter into the ungreased 10-inch chiffon cake pan.
Use a spatula to smooth the top of the batter and tap the pan gently on the counter to remove any air bubbles.
Bake the chiffon cake in the preheated oven for 50 to 55 minutes or until the top springs back when lightly pressed and a toothpick inserted into the center comes out clean.
Once baked, remove the chiffon cake from the oven and invert the pan onto a cooling rack.
Allow the cake to cool completely in the pan, upside down. This will prevent the cake from collapsing as it cools.
Nutrition Facts Of Chiffon Cake Filipino Recipe
- Calories: 661 Kcal
- Protein: 6gm
- Carbohydrates: 91gm
- Fat: 34gm
- Cholesterol: 279mg
- Sodium: 284mg
- Potassium: 156mg
- Fiber: 4gm
What Is Chiffon Cake?
The chiffon cake Filipino recipe is a novelty, as it resembles the airy texture of wheat-based genoise cake and the tangy flavor of citrus-based butter cakes. Also known as genoise sponge cake,
this fluffy baked dessert originated in the U.S. during the mid-20th century, reported to have been the creation of Larabar Bakery in Los Angeles.
This moist and fine textured cake may be flavored and iced with any buttercream or fondant frosting you desire.
Which Ingredient Makes Cake Soft And Fluffy?
The chiffon cake Filipino recipe uses three common ingredients and one special ingredient that gives a soft and fluffy texture.
The first ingredient is flour, which is the main ingredient of cakes. Flour is mixed with other common ingredients like eggs, sugar, butter, or oil.
When these ingredients are mixed, it will make a batter or mixture in baking terms.
What Oil Is Best For Chiffon Cake?
The chiffon cake Filipino recipe requires oil to give it a nice texture, but it doesn’t mean you have to use just any cooking oil.
The best choice for chiffon cake is canola oil or vegetable oil. Please use this oil, as the other oils are already used in cooking and frying.
Thus it will only make your chiffon cake Filipino flavor like the smell and taste of hot food.
Is Milk Or Water Better For Cake Mix?
The chiffon cake Filipino recipe requires water or milk to be mixed into a batter. You can use either one, but it’s better to use cold water than warm or hot water.
This will prevent the butter from melting in your cake mixture and the eggs from overcooking and becoming hard while baking.
The chiffon cake Filipino recipe is a pure classic dessert. The secret of the cake’s success is in its simplicity.
You can use any milk or water to make your chiffon cake taste the best, but you can also choose to use vegetable oil or butter to give it a little more flavor and taste.
Aside from that, you have different ways of preparing the chiffon cake Filipino recipe so that you and your family will enjoy it every time it is served for breakfast, lunch, and dinner.
Can I Bake In A Regular Cake Pan Or Bundt Pan?
Yes, you can bake this chiffon cake in any pan you want. It’s up to how you will use it and how you want to present it, so go ahead and use your imagination.
Can I Use Melted Butter Instead Of Vegetable Oil?
Yes, you can use melted butter instead of vegetable oil, but make sure the butter is well chilled. This will prevent it from making your cake greasy and oily.
Can I Use All-Purpose Flour Instead Of Cake Flour?
Yes, you can replace cake flour with all-purpose flour, but don’t over-mix the two types of flour, as it will make your cake tough.