A traditional Filipino fluffy chiffon cakes in individual moulds, perfect for snacking.

Ingredients (serves 15)

  • 1/4 cup salted butter, melted, plus more for brushing moulds
  • 1 cup cake flour
  • 1/2 tsp baking powder
  • 1/3 cup and 1/2 cup sugar
  • 6 eggs yolks and whites separated
  • 1/4 cup water
  • 1/4 tsp cream of tartar
  • 1 cup grated cheddar cheese


  1. Preheat oven to 325 degrees F.
  2. Generously brush paper molds with butter and set aside.
  3. Sift cake flour, baking powder and 1/3 cup sugar together in a bowl and set aside.
  4. Combine egg yolks, water and butter in a bowl of a standard mixer fitted with a paddle attachment. Mix at low speed until well blended. With mixer running, slowly add the dry ingredients and continue mixing for 3 minutes or until well blended. Set aside.
  5. Beat egg whites at high speed until egg whites double in volume. While beating, add cream of tartar and sugar until medium peaks form.
  6. Gently and swiftly fold in the egg yolk mixture into the egg whites. Fold in 1/2 cup of the cheddar cheese. Divide the batter evenly among the molds. Bake for 15 to 18 minutes or until toothpick inserted comes out clean.
  7. Allow to cool for 10 minutes in cooling rack. When cool, brush tops with butter, sprinkle sugar and top with grated cheese.

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