Rasa Malaysia · by Bee Yinn Low★ 4.7 (39)
Parmesan Chiffon Cake
NUTRITION · PER SERVING55M COOK
CAL 17%·PRO 30%
CARBS 23G26% OF CAL
0G FIBER9G OTHER14G TOTAL SUGAR
FAT 22G57% OF CAL
9G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light and fluffy chiffon cake with umami notes from Parmesan cheese and subtle corn flavor. Unexpected and savory-sweet. A unique cake for adventurous dessert lovers.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on Rasa Malaysia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 egg yolks
- ½ cup sugar (separated (2 tablespoons into the egg yolk mixture, the remaining sugar for egg white))
- ¼ cup corn oil
- ⅓ cup milk
- ½ cup self raising flour
- ¾ cup parmesan cheese powder (I use grated cheese)
- 4 egg whites
- 1 tablespoon corn flour
- Whipped cream (or buttercream)
- Parmesan and cheddar cheese (shredded)
At a glance
PER SERVING · TIME 55M
CAL 17%·PRO 30%
CARBS 23G26% OF CAL
0G FIBER9G OTHER14G TOTAL SUGAR
FAT 22G57% OF CAL
9G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 586mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 102mg
- Calcium
- 380mg
- Iron
- 0.82mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 586MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.