Cheddar Cheese Chiffon Cake
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • For 8 inch (20cm) chiffon pan - bake for 35-40 minutes
  • 60g milk
  • 40g cream cheese (I used 2 slices cheddar cheese )
  • 25g butter
  • 4 egg yolks
  • 60g all-purpose flour, sift together with corn flour
  • 10g corn flour
  • 4 egg whites
  • 90g sugar - ( I used 80g sugar)
  • ⅛ tsp cream of tarta
  • For 9 inch (23cm) chiffon pan - bake for about 45-50 minutes
  • 90g milk
  • 60g cream cheese (or 3 slices cheddar cheese )
  • 38g butter
  • 6 egg yolks
  • 90g all-purpose flour, sift together with corn flour
  • 15g corn flour
  • 6 egg whites
  • 120g sugar
  • ½ tsp cream of tartar
  1. Preheat oven 170˚C.
  2. Boiled milk at medium heat. Lower heat add in cheese and butter stir till melted. Leave milk mixture to cool.
  3. Add egg yolks into cooled down cheese mixture and mix until well combined. Sift in flour and mix until smooth.
  4. Beat egg whites and cream of tartar until frothy. Add sugar in batches and beat till stiff peaks.
  5. Fold ⅓ of the egg whites into cheese mixture, gently fold well with rubber spatula.
  6. Pour cheese mixture into the remaining egg whites, fold it gently with rubber spatula until blended.
  7. Pour 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.
  8. Invert cake immediately after bake, cool completely on rack before consuming.
I always used large eggs (about 70g each) for most of my bakes

Recipe by Anncoo Journal at