Savory Chiffon Cake
Chinese Sausage, Pork Floss & Green Onion Chiffon
Introduction
Most people think of chiffon cake as a light, sweet dessert. Growing up, however, my mother made a savory version that filled our home with the most incredible aroma.
As the cake baked, the fragrance of Chinese sausage and green onions drifted through the kitchen. The sausage released its flavorful oil into the batter, while the pork floss added a delicate savory sweetness. Every slice was incredibly soft and fluffy, with a perfect balance of sweet and salty flavors.
It was one of my favorite cakes as a child and a wonderful example of how Vietnamese home baking often blends Eastern and Western influences.
Yield
One 8-inch (20 cm) chiffon cake
Ingredients
Egg Yolk Batter
5 large egg yolks
70g sugar
60ml sunflower or canola oil
120ml milk
1 tsp vanilla extract
110g cake flour, sifted
50g cornstarch
1 tsp baking powder
¼ tsp salt
Meringue
5 large egg whites
¼ tsp cream of tartar
80g caster sugar
Savory Filling
2 Chinese sausages, cooked and diced
40–50g pork floss
3 green onions, finely sliced
1 tablespoon oil (for sautéing the green onions)
Before You Start
Sauté the sliced green onions in the oil over low heat until fragrant. Let them cool completely before adding them to the batter. This simple step infuses the oil with the fresh onion flavor and distributes it evenly throughout the cake.
Cook the Chinese sausage beforehand and allow it to cool before dicing into small cubes.
Method
Preheat the oven to 325°F (160°C).
Whisk the egg yolks with the sugar until combined.
Add the oil, milk, and vanilla.
Sift together the cake flour, cornstarch, baking powder, and salt. Fold into the yolk mixture until smooth.
Beat the egg whites with the cream of tartar until foamy.
Gradually add the caster sugar and continue beating until medium peaks form.
Fold the meringue into the yolk batter in three additions.
Fold in the diced Chinese sausage, pork floss, and cooled green onions with their infused oil.
Pour into an ungreased chiffon tube pan.
Bake for 50–60 minutes, or until the top springs back when lightly touched.
Invert the pan immediately after baking and allow the cake to cool completely before unmolding.
Baking with Confidence
Fold gently to preserve the air in the meringue.
Do not grease the chiffon pan; the batter needs to cling to the sides as it rises.
Cooling the cake upside down helps prevent it from collapsing.
Dice the sausage into small pieces so it stays suspended throughout the batter instead of sinking.
Storage
Store covered at room temperature for up to 2 days.
Refrigerate for up to 5 days.
Warm individual slices for a few seconds in the microwave to refresh their softness.
