Cheese Chiffon Cake

Craving a cheesy treat? You have to try this Cheese Chiffon Cake that is  topped with creamy frosting and loaded with a generous amount of shredded cheddar cheese.

I notice that it is not a western thing to add cheese toppings to baked desserts. Topping with cheese is usually reserved for savory baked goods. Cheese scones, for one.

However,  in Asia, cheese is an essential finishing touch to a number of sweet baked bread. Take, for example, the all-time favorite ensaymada.

Our latest, pan de siosa and Ube Morning Buns are more examples of cheesy baked treats.  I can really go on for more, but you get the idea, we love to top lots of our desserts with cheese. And here is one more, you see. Cheese Chiffon Cake.

Cheese Chiffon Cake

• Soft and moist chiffon cake base that is also infused with cheddar cheese.
• Lighty frosted with vanilla buttercream on top.
• Finished with a generous topping of shredded white cheddar cheese.

The union of soft cake, the sweet frosting and the salty creamy cheese is perfect in every bite. If you have not tried a type of cheesy baked treat, you may feel this combination is weird but I tell you, it is unexplainably delicious.

There is something about milky, and creamy cheese that gives depth to the flavor of bread or cake. It is like an added touch of indulgence.

Cheese Chiffon Cake: Process

The chiffon cake itself is infused lightly with cheddar cheese. The solid cheese is melted together with milk and oil over medium heat until you have a nice milky and cheesy liquid. Strain the mixture through a strainer to discard any residue.

The melted cheese mixture after straining.

Next, stir together egg yolk and sugar until light in color. Add the vanilla extract and the cooled milk mixture. Add the flour, baking powder and salt and stir until the batter is smooth.

Finally, beaten egg whites or meringue is folded into the yolk batter to make the final chiffon cake batter. Chiffon cakes get their airy, soft texture from the beaten egg whites.

For that reason, it is important to beat the egg whites to firm peaks. When you lift up your beater, it should leave a little tipped shape of meringue that holds its shape. When you fold the beaten egg whites to the rest of the batter, you should do so gently with the use of a rubber spatula.

We bake the cake in a tube pan. I just love the looks of a chiffon cake with that hole in the middle. It looks simple yet stunning to me.

Bake the cake at 35-40 minutes at 350 F. Some cracks may appear at the surface and that is fine. To cool the cake, place it upside down on top of an overturned mug. This prevents the cake from collapsing on its own height as it cools.

Unmold the cake (tips for unmolding on the recipe card!). Make the frosting and cover the top of the cake, then top it with lots of grated cheese!

The result, an ultimately soft, moist and cheesy chiffon cake that you, cheese lover, will surely love!

Recipe Notes

• Separate the eggs while they are still cold then allow them to sit at room temperature for at least 30 minutes.
• As the milk, cheese, and oil mixture melt on the stove, some residue will be left and not melt completely. To discard this, strain the liquid through a strainer.
• Do not grease the tube pan so that the cake can reach a beautiful height and not slip in the sides.
• I do not recommend using Velveeta cheese for this recipe. Eden cheese and Cheezy are Filipino processed cheese found in Asian groceries. If you cannot find them, use a cheese brand called Best Buy. They have a white cheddar variety that is not too sharp and melts nicely.

More Recipes For You to Try:

• Vanilla Chiffon Cake
• Chiffon Cake with Pineapple Glaze
• Chocolate Chiffon Cake with Orange Chocolate Glaze
• Choco-Yema Cupcakes
• The Best Mamon Recipe
• Ube Chiffon Cake with Whipped Icing
• Chiffon Cake with Mocha Glaze
• Yema Rolls
• Sweet Cheese Rolls

Continue to Content

Cheese Chiffon Cake

Yield: 10 servings

Prep Time: 30 minutes

Cook Time: 40 minutes

Additional Time: 40 minutes 30 seconds

Total Time: 1 hour 50 minutes 30 seconds

Craving a cheesy treat? You have to try this Cheese Chiffon Cake with a creamy frosting and a generous topping of shredded cheddar cheese.

Print

Ingredients

• 6 egg yolks ( from large eggs)
• 1/2 cup of sugar
• 75 grams processed cheddar cheese ( Eden or Cheezy)
• 1 cup milk
• 1/2 cup canola oil
• 1 tsp vanilla extract
• 1 and 3/4 cup all-purpose flour
• 1/2 tbsp baking powder
• 1 tsp salt
• 6 egg whites (from large eggs)
• 1/4 tsp cream of tartar
• 1/2 cup sugar

Frosting and Topping

• 1/2 cup softened butter
• 1/2 cup milk powder
• 2 tbsp milk
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup shredded processed cheddar cheese 

Instructions

1. Preheat oven to 350 F. Melt the cheddar cheese with the milk and vegetable oil in a medium saucepan over medium heat. Some residue will be left from the mixture and not melt completely. Strain the mixture through a strainer and discard the impurities. Let the cheese-milk mixture cool.
2. In a large mixing bowl, whisk together the yolks and sugar until pale in color. Add the vanilla extract and the cooled cheese mixture and mix well. Combine all-purpose flour and baking powder and sift over the yolk mixture. Stir the batter well until smooth.
3. In the bowl of a stand mixer (or use a hand-held mixer), beat the egg whites until foamy. Add the cream of tartar. Gradually add in the sugar as you continue to beat until the egg whites form firm peaks. Fold the egg whites to the yolk batter in three additions, gently combining until the batter is uniform in color.
4. Pour the batter into an ungreased 10-inch tube pan. Bake at 350 minutes for 35-40 minutes, or until the cake springs back to the touch and a skewer inserted at the center of the cake comes out clean. Cool the cake upside down on top of an overturned mug.
5. To release the cake, loosen the sides with a knife or a metal spatula. Push the cake down and away from the center to loosen it more. Gently remove the loose bottom of the pan. Run a knife or spatula at the bottom of the cake to loosen it. Gently lift the cake and transfer the cake upside down on a cake serving plate.

Make the Frosting

1. In a mixing bowl, whip the butter with an electric mixer until light and fluffy. Add the icing sugar, milk powder, milk and vanilla extract and beat until smooth. You may add a little more milk (one tsp at a time) to thin down the buttercream to your desired consistency.
2. Spread the buttercream on top of the cake and top with the shredded cheese.

Notes

• Separate the eggs while they are still cold then allow them to sit at room temperature for at least 30 minutes.
• As the milk, cheese, and oil mixture melt on the stove, some residue will be left and not melt completely. To discard this, strain the liquid through a strainer.
• Do not grease the tube pan so that the cake can reach a beautiful height and not slip in the sides.
• I do not recommend using Velveeta cheese for this recipe. Eden cheese and Cheezy are Filipino processed cheese found in Asian groceries. If you cannot find them, use a cheese brand called Best Buy. They have a white cheddar variety that is not too sharp and melts nicely.

Recommended Products

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Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 456Total Fat: 30gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 158mgSodium: 565mgCarbohydrates: 36gFiber: 0gSugar: 28gProtein: 11g