baileys irish cream chiffon cake

I had lunch with two good friends last week and I remarked that I had to stop baking chiffon cakes. WHY?? They asked. Well, I was worried that my readers may think that chiffon cakes are all I know. But you don’t have to post the recipe, they said. How could I not, though, when the recipe works so darn well?

Yep, that is the conundrum – to post or not to post? 

After some thought, I decided why not? I mean, as a blogger, how many pandan cake recipes can I post? So it is inevitable that I would have to look into different flavors or any type of cake, and if chiffon cakes happen to be my favorite cake, then I shall try out different chiffon cakes recipes until I find those that I like!

So today I am sharing a recipe for a Baileys Irish Cream Chiffon Cake.

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Do you like Baileys Irish Cream? I love, love, love Baileys Irish Cream. When I was younger and when we used to go out drinking, Baileys on rocks was usually the last drink I’d have before calling it a night. 

Even though I rarely drink now that I have kids, I still enjoy a glass of Baileys now and then. It’s like alcoholic chocolate milk. YUM YUM. Hehe.

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I really love the fact that chiffon cakes are so versatile. Although once baked, all traces of the alcohol disappears, the flavor of the Baileys Irish Cream still comes through. If you are adverse to baking with alcohol, you can substitute the Baileys Irish Cream with chocolate milk.

So here are the step-by-stop pictorial instructions on how to make this cake. 

In the bowl of a mixer, beat egg yolks and sugar until the mixture turns light and pale.

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Add the oil and mix to combine.

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Add Baileys Irish Cream and continue mixing. *SMELLS SOOOOOOOOOO GOOD*

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Finally fold in the dry ingredients until just combined. Set this aside.

IMG_3138 IMG_3143In a clean mixing bowl, whisk the egg whites until foamy. Add cream of tartar and continue whisking until soft peaks form.

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Gradually add the sugar until stiff peaks form.

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Beat 1/3 of the meringue into the egg yolk mixture to stabilize it.

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Gently fold the remaining meringue into the yolk mixture in 2 batches, until no white streak remains.

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Pour the batter into an UNGREASED tube pan. Lift the pan about 10cm off the tabletop and drop it to remove the larger air bubbles. Repeat this twice more.

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Bake at 170°C for the time stated for the size of tube pan you are using. If the top of the cake gets too brown, place a piece of aluminium foil over the cake and continue baking. 

Once baked, invert the pan immediately to cool completely before unmolding.

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Enjoy the cake. It is delicious!

*NOTE: Having problems with your chiffon? Chiffon Troubleshooting – See here!

Baileys Irish Cream Chiffon Cake
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For 18cm tube pan
  1. 4 egg yolks
  2. 80ml Baileys Irish Cream
  3. 53ml oil - I used canola oil
  4. 20g caster sugar
  5. 100g cake flour
  6. 1/2 teaspoon baking powder
  7. 1/4 teaspoon salt
  8. 4 egg whites
  9. 60g caster sugar
  10. 1/4 teaspoon cream of tartar
  11. Baking Time: 35 minutes
For 21cm tube pan
  1. 5 egg yolks
  2. 100ml Bailey's Irish Cream
  3. 66ml oil - I used canola oil
  4. 25g caster sugar
  5. 125g cake flour
  6. 1/2 teaspoon baking powder
  7. 1/4 teaspoon salt
  8. 5 egg whites
  9. 75g caster sugar
  10. 1/4 teaspoon cream of tartar
  11. Baking Time: 45 minutes
For 23cm tube pan
  1. 6 egg yolks
  2. 120ml Baileys Irish Cream
  3. 80ml oil - I used canola oil
  4. 30g caster sugar
  5. 150g cake flour
  6. 3/4 teaspoon baking powder
  7. 1/2 teaspoon salt
  8. 6 egg whites
  9. 105g caster sugar
  10. 1/2 teaspoon cream of tartar
  11. Baking Time: 55 minutes
For 25cm tube pan
  1. 7 egg yolks
  2. 140ml Baileys Irish Cream
  3. 93ml oil - I used canola oil
  4. 35g caster sugar
  5. 175g cake flour
  6. 1/2 teaspoon baking powder
  7. 1/2 teaspoon salt
  8. 7 egg whites
  9. 125g caster sugar
  10. 1/2 teaspoon cream of tartar
  11. Baking Time: 65 minutes
Instructions
  1. In the bowl of a mixer, beat egg yolks and sugar until the mixture turns light and pale.
  2. Add the oil and mix to combine.
  3. Add Baileys Irish Cream and continue mixing.
  4. Finally fold in the dry ingredients until just combined. Set this aside.
  5. In a clean mixing bowl, whisk the egg whites until foamy. Add cream of tartar and continue whisking until soft peaks form.
  6. Gradually add the sugar until stiff peaks form.
  7. Beat 1/3 of the meringue into the egg yolk mixture to stabilize it.
  8. Gently fold the remaining meringue into the yolk mixture in 2 batches, until no white streak remains.
  9. Pour the batter into an UNGREASED tube pan. Lift the pan about 10cm off the tabletop and drop it to remove the larger air bubbles. Repeat this twice more.
  10. Bake at 170°C for the time stated for the size of tube pan you are using. If the top of the cake gets too brown, place a piece of aluminium foil over the cake and continue baking.
  11. Once baked, invert the pan immediately to cool completely before unmolding.
Notes
  1. Note that every oven is different – you need to experiment until you find a temperature that is best for baking chiffon cakes.
  2. I use 65g eggs for all my bakes.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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