I’m thrilled to share a special family recipe that dates back to my mom’s high school days when she and Lola Onor Camposano would whip up delightful chiffon cakes in Tugbok, Davao City. Lola Onor was a chiffon cake master, and her recipe—airy, slightly dense, and incredibly moist—has become a beloved tradition in our family. I love endulging and savouring this cake daily, often paired with a scoop of vanilla ice cream for pure bliss.
Baking with my mom is always an adventure, especially when we tackle this cherished chiffon cake recipe together. But let’s be honest—there’s one part that always gets us giggling: the quest for the perfect meringue! Mom’s on a mission for those soft peaks, and I’m here for the fun (and occasional meringue mishaps)! 🙃 Now, let’s jump into the recipe and share the joy of baking this family favourite.
Preheat the oven at 180°C.
The cloudy meringue is done with…
1 cup egg whites
1/2 tsp cream of tartar
3/4 cup white sugar
Egg whites have to be beaten really fast with the cream of tartar. While doing so, slowly sprinkle in the white sugar. Ensure that soft peaks form before folding into the batter.
For the batter, sift altogether the dry ingredients.
• 2 cups All-Purpose flour
• 3/4 white sugar
• 1 tbsp baking powder
• 1 tsp salt
Add in to the dry ones and mix well the wet ones
• 1/2 cup vegetable oil
• 1/2 cup orange soda
• 2 tsp vanilla essence
• 8 egg yolks (usually all yolks from 1 cup egg whites)
Then, fold the meringue into the batter.
Bake for 60 minutes.
There are secret techniques in the family that I’m not sharing, but I’m going to leave it to you to discover.
Enjoy!