Cheddar Chiffon Cake [Don't You Like Light and Fluffy Cake?]

Cheese Chiffon 
Saw many chiffon cakes baked by friends lately could not resist but to bake one myself. Thanks Sherlyn for reminding me of this cake, it was on my baking list for long but never remember it whenever I wanted to bake a chiffon. The cake was so light, fluffy, and moist. I just loved the cheesy taste but T asked for creamy type of cheesecake.

Cheese Chiffon

The recipe is adapted from Alex Goh's "Fantastic Cheesecakes", original recipe used cream cheese and cake flour. I used a 9-inch chiffon pan so the cake was a bit short. If you wish, you can bake with 6 eggs using 9-inch pan to get a tall cake.

Ingredients (makes 8-inch tube pan):
60g milk
40g cheddar cheese (2 slices)
25g butter

4 egg yolks

60g all-purpose flour, sift together with corn flour
10g corn flour

4 egg whites
90g sugar
1/8 tsp cream of tartar

  1. Preheat oven 170˚C.
  2. Cook (A) over double-boiler until well blended and thickens. Remove from double-boiler and let it cool down. I boiled milk on stove, heat off then add in cheese and butter whisk till melted - pic 1.
  3. Add (B) into cooled down cheese mixture and mix until well combined - pic 2.
  4. Fold in (C) and mix until smooth - pic 3.
  5. Beat egg whites until frothy, add cream of tartar - pic 4, and beat till soft peaks - pic 5. Add sugar in batches and beat till stiff peaks - pic 6.
  6. Fold 1/3 of the egg whites into cheese mixture, gently mix with a whisk or rubber spatula until just blended - pic 7.
  7. Pour cheese mixture (step 6) into the rest of egg whites, fold it gently with rubber spatula until blended - pic 8.
  8. Transfer batter into a 8-inch chiffon cake pan, bang the pan on a hard surface to release air bubbles and bake for 35 - 40 minutes.
  9. Invert cake immediately after bake, cool completely on rack. Remove cake from the cake pan using press method (clip appended below).

Cheese Chiffon

Comments :

22 comments to “Cheddar Chiffon Cake [Don't You Like Light and Fluffy Cake?]”
Jessica said...

This is gorgeous! What a great cake to serve at dessert, as a side, or anytime. I love cheesy cakes!

mividaenundulce said...

With cheddar's very interesting.
Just a question, B is the eggs yolks and C the flours?

Lydia said...

Yes, you are right I just updated my post.
Thanks alot!

Min said...

This looks yummy! Feel like baking this tonight, but I don't have cheddar cheese at home now, too bad :(

sean said...


cynthia said...

It looks great!! I am going to try it out now. Just 1 question, can we line the pan with baking paper?

Lydia said...

For chiffon cakes, do not grease or line chiffon pan with baking paper.

Cynthia said...

Thanks Lydia. It's still baking.. smells fantastic...

Zo @ Two Spoons said...

Oh my...looks delicious, and a savory cake is just what I need! Cheers

Shumaila said...

That looks so good!!

Cynthia said...

Hi Lydia, my chiffon did not fluff up. The texture is kind of wet, like pudding. What did I done wrong?

Lydia said...

Hi Cynthia,

Sorry to hear that. Do you have a photo of the cake you baked?

What type of pan do you use? Did you inverted (upside down) the cake for cooling? What about egg whites, beaten till stiff peaks? Over mixed?

Reason(s) can be one or combination of any of the above. Btw, did you make any adjustment to the recipe?

autovit said...

Oh my God this looks so good and i`m sure that it is delicious too. I think it is not a very difficult recipe so i will give it a try, thanks a lot for sharing.

Veronica @ Minty’sKitchen said...

Hi Lydia

Thanks for showing how to unmould the chiffon cake. I always did a bad job of unmoulding the cake. You made it look so simple.

Mae Cheah said...

Hello if i increase to 6 eggs, how should I adjust the other ingredients?

Lydia said...

Mae Cheah,
+2 eggs = +50%
6 eggs will be 150% or 1.5 times of the original recipe.
Multiple all ingredients by 1.5.

rabbitcancook said...

Hi Lydia,
I tried this recipe and they turn out well. Plan to posted this in my blog and of course with the link back to yours. Please let me know what you think, thanks.

Lydia said...


And, rabbit eats cheesecake too. :D
Sure, you can link it to your blog if you wish. I only against photos and recipes stealing.

JPPreaux said...

What is the difference between a chiffon cake and an angel cake please ?

Lydia said...

Chiffon cake used whole eggs, and angel cake used only egg white.

Anonymous said...

Can you take out the cheese and make it just a Chiffon cake?

Lydia said...

Please use another chiffon recipe on my blog (blackcurrant or earl grey chiffon).

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