Description
A light and fluffy chiffon cake with a creamy yema filling and frosting.
Ingredients
Scale
- 4 egg yolks
- 1/4 cup vegetable cooking oil
- 1/2 cup evaporated milk
- 1 tsp vanilla flavor
- 1/3 cup granulated white sugar
- 1/4 tsp salt
- 1 cup cake flour
- 1 tsp baking powder
- 4 egg whites
- 1/4 tsp cream of tartar
- 1/2 cup white sugar
- 4 egg yolks
- 1 can (390g) condensed milk
- 1 can (370ml) evaporated milk
- 1 tsp lemon or vanilla flavor
- 1 tsp cornstarch
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C).
- Mix egg yolks, oil, evaporated milk, vanilla, sugar, and salt in a bowl.
- Sift cake flour and baking powder into the mixture. Stir until smooth.
- In a separate bowl, beat egg whites and cream of tartar until foamy. Gradually add sugar and beat until stiff peaks form.
- Fold the meringue into the cake batter gently.
- Pour the batter into an ungreased chiffon cake pan.
- Bake for 35-40 minutes. Invert the pan to cool the cake.
- For the yema filling, whisk egg yolks, condensed milk, evaporated milk, flavor, cornstarch, and salt in a saucepan.
- Cook on low heat, stirring constantly until thickened.
- Let the filling cool before spreading it on the cake.
Notes
- Use fresh eggs for best results.
- Do not grease the chiffon pan to help the cake rise properly.
- Cool the cake upside down to prevent it from collapsing.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 120mg
Keywords: yema chiffon cake, filipino dessert, chiffon cake recipe