A light, airy chiffon cake with a rich, creamy filling, topped with melted cheese and savory pork floss. Baked in the air fryer until golden brown, this fluffy cake is perfect for breakfast, brunch, or an afternoon snack.
Prep Time
30 minutes
Cook Time
25 minutes
Total Time
2 hours (including cooling)
Servings
6–8
Ingredients
Egg Batter
5 large eggs, separated
60 g whole milk
50 g vegetable oil
70 g cake flour
50 g granulated sugar (divided)
1 tsp lemon juice or white vinegar
Pinch of salt
Filling
80 g mayonnaise
50 g cream cheese, softened
1 tbsp sweetened condensed milk (optional, for a milder flavor)
Topping
60 g pork floss
60 g shredded mozzarella cheese
Chopped parsley (optional)
Instructions
Step 1 – Prepare the Batter
Separate the egg whites and yolks into two clean bowls.
In the bowl with the egg yolks, whisk together the milk and vegetable oil until smooth.
Sift in the cake flour and mix until no dry flour remains.
Add the egg yolks and whisk until the batter is silky and lump-free.
Step 2 – Make the Meringue
Add the lemon juice to the egg whites.
Gradually beat in the sugar over three additions until the meringue reaches medium-stiff peaks. The peaks should hold their shape while the tips gently curl.
Step 3 – Fold the Batter
Fold one-third of the meringue into the yolk mixture to lighten it.
Gently fold in the remaining meringue until the batter is smooth and evenly combined. Avoid overmixing to preserve the air in the batter.
Step 4 – Fill the Pan
Line a round, heatproof cake pan with parchment paper if needed.
Pour the batter into the pan and gently tap it on the counter a few times to release large air bubbles.
Step 5 – Air Fry
Preheat the air fryer to 150°C (300°F).
Cover the pan loosely with aluminum foil to prevent the surface from browning too quickly.
Air fry for 20 minutes.
Remove the foil and continue cooking for 5–8 minutes, or until the cake is set and lightly golden. A toothpick inserted into the center should come out clean.
Step 6 – Cool
Remove the cake from the air fryer and allow it to cool completely before slicing.
Step 7 – Add the Filling
Whisk together the mayonnaise, cream cheese, and condensed milk until smooth.
Slice the cake horizontally or pipe the filling into the center, depending on your preferred presentation.
Step 8 – Decorate
Spread a thin layer of the creamy filling over the top.
Sprinkle generously with pork floss.
Finish with shredded mozzarella cheese.
Step 9 – Melt the Topping
Return the cake to the air fryer at 170°C (340°F) for 2–3 minutes, just until the cheese melts and becomes lightly golden.
Step 10 – Serve
Allow the cake to rest for a few minutes before slicing.
Serve warm to enjoy the creamy filling and fluffy chiffon texture.
Chef's Tips
Use room-temperature eggs for the lightest chiffon texture.
Fold the meringue gently to keep the batter airy.
Covering the pan with foil during the first stage helps prevent the top from over-browning.
Let the cake cool before adding the filling to keep it smooth and stable.
Estimated Nutrition (Per Serving)
Calories: 340
Protein: 12 g
Carbohydrates: 24 g
Fat: 22 g
Fiber: 1 g
Sugar: 10 g
