Chiffon Cake Filipino Recipe: 5 Best Serving Ideas

Chiffon Cake Filipino Recipe is a type of cake in the Philippines. It comprises a fluffy, egg white-based batter with vinegar, baking powder and vanilla extract containing no butter. The batter is mixed with vegetable oil, raising it high like an angel food cake.

The chiffon cake Filipino recipe is easy to make and only requires a few ingredients: eggs, all-purpose flour, sugar and milk, baking powder, and vanilla extract. Vinegar or lemon juice may be used instead of milk for extra flavor.

How To Make Chiffon Cake Filipino Recipe?

Preparation Time: 20-30 minutes

Cooking Time: 25 minutes

Servings: 6-8 persons


  • Five eggs separated
  • 1/2 cup sugar
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 2 tbsps. lemon juice or vinegar plus 1 cup of milk
  • 6 tbsps. vegetable oil


Step 1: Blend egg yolks, 1/2 cup sugar, and salt in a bowl. Then beat the egg whites until stiff peaks.

Step 2: In a separate bowl, blend egg yolks, flour, and vanilla extract with a mixer until smooth. Add one tbsps vegetable oil to this mixture slowly while continuing to mix.

Chiffon Cake Filipino Recipe
Chiffon Cake Filipino Recipe

Step 3: Slowly blend egg whites with vinegar or lemon juice and 1 cup of milk in another bowl. Continue beating the egg whites until they are stiff peaks stage.

Step 4: Pour the egg whites mixture into the flour mixture while stirring until they are well blended.

Step 5: Slowly pour 2 tbsps. Of vegetable oil to the batter along with the egg whites.

Step 6: Bake the cake in a preheated oven at 175-180 degrees centigrade for 25 minutes or until a toothpick inserted into the center comes clean. serve

Nutrition Fact Of Chiffon Cake Filipino Recipe

  • Calories: 378
  • Protein: 6.06 g
  • Carbohydrate: 62.97 g
  • Fat: 14.15 g
  • Fiber: 0 g
  • Cholesterol: 315 mg
  • Sodium: 805 mg
  • Sugar: 48 g

5 Best Serving Ideas For Chiffon Cake Filipino Recipe

1. Enjoy the chiffon cake Filipino recipe with a glass of your favorite milk or fruit juice.

2. Serve it with whipped cream or pudding for extra creamy goodness.

3. Stack it on top of other cakes like these high-protein cupcakes, this lemon cheesecake, or even this creamy Italian cake.

4. It’s also great for a simple dessert like this chiffon cake with mango jam.

5. Serve it as a dessert for your children, like this bibingka or cake.

What Is The Difference Between A Sponge Cake And Chiffon Cake?

A sponge cake is made of egg whites and sugar. However, the ingredients are somewhat different in a chiffon cake recipe. Egg whites are used in place of eggs, flour, and milk to make the chiffon batter.

How Do You Keep A Chiffon Cake Moist?

Since the chiffon cake Filipino recipe is made of egg whites, you can use whipped cream to keep it moist, like this strawberry shortcake cupcake. It’s also great with a glass of milk or fruit juice.

Can I Use Milk Instead Of Water In Chiffon Cake?

You can use either water or milk in the chiffon cake Filipino recipe. The difference between the two is the flavor.

Milk will give you an extra creaminess to your chiffon cake Filipino recipe. You can also use vinegar or lemon juice instead of milk to add flavor to your chiffon cake. I love using vinegar in my chiffon cake Filipino recipe because it helps soften the batter and tastes lighter than lemon juice.

Why Is My Chiffon Not Fluffy?

Two main reasons your chiffon cake Filipino recipe won’t be fluffy are too much oil and not enough mixing. You should use the right amount of oil. Too much may cause your batter to be less fluffy.

Mix the batter well using a hand, stand, or blender. In my experience, pouring the egg white mixture into the flour mixture while stirring is the best technique for making fluffy chiffon cake like this mini chiffon cake.

Chocolate Chiffon Cake Recipe Panlasang Pinoy Is It Healthy?

The chocolate Chiffon cake recipe Panlasang Pinoy may be healthy if you use the right ingredients in your recipe. You can use less oil than the regular recipe to add flavor to your chiffon cake Filipino recipe. I prefer lemon juice to milk for my chiffon cake Filipino recipe because it makes the batter lighter and creamier.


chiffon cake Filipino recipe can easily be made at home. It’s easy to make and can be stored for more than four days if refrigerated properly.

It may also be frozen for up to three months if wrapped properly. Thank you for reading this article about the chiffon cake Filipino recipe!  

Leave a Comment