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.
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.
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.
Add the oil and mix to combine.
Add Baileys Irish Cream and continue mixing. *SMELLS SOOOOOOOOOO GOOD*
Finally fold in the dry ingredients until just combined. Set this aside.
In a clean mixing bowl, whisk the egg whites until foamy. Add cream of tartar and continue whisking until soft peaks form.
Gradually add the sugar until stiff peaks form.
Beat 1/3 of the meringue into the egg yolk mixture to stabilize it.
Gently fold the remaining meringue into the yolk mixture in 2 batches, until no white streak remains.
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.
Bake at 170ยฐC 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.
Enjoy the cake. It is delicious!
*NOTE: Having problems with your chiffon? Chiffon Troubleshooting – See here!
- 4 egg yolks
- 80ml Baileys Irish Cream
- 53ml oil - I used canola oil
- 20g caster sugar
- 100g cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 egg whites
- 60g caster sugar
- 1/4 teaspoon cream of tartar
- Baking Time: 35 minutes
- 5 egg yolks
- 100ml Bailey's Irish Cream
- 66ml oil - I used canola oil
- 25g caster sugar
- 125g cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 5 egg whites
- 75g caster sugar
- 1/4 teaspoon cream of tartar
- Baking Time: 45 minutes
- 6 egg yolks
- 120ml Baileys Irish Cream
- 80ml oil - I used canola oil
- 30g caster sugar
- 150g cake flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 6 egg whites
- 105g caster sugar
- 1/2 teaspoon cream of tartar
- Baking Time: 55 minutes
- 7 egg yolks
- 140ml Baileys Irish Cream
- 93ml oil - I used canola oil
- 35g caster sugar
- 175g cake flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 7 egg whites
- 125g caster sugar
- 1/2 teaspoon cream of tartar
- Baking Time: 65 minutes
- In the bowl of a mixer, beat egg yolks and sugar until the mixture turns light and pale.
- Add the oil and mix to combine.
- Add Baileys Irish Cream and continue mixing.
- Finally fold in the dry ingredients until just combined. Set this aside.
- In a clean mixing bowl, whisk the egg whites until foamy. Add cream of tartar and continue whisking until soft peaks form.
- Gradually add the sugar until stiff peaks form.
- Beat 1/3 of the meringue into the egg yolk mixture to stabilize it.
- Gently fold the remaining meringue into the yolk mixture in 2 batches, until no white streak remains.
- 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.
- Bake at 170ยฐC 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.
- Note that every oven is different โ you need to experiment until you find a temperature that is best for baking chiffon cakes.
- I use 65g eggs for all my bakes.
Hi Diana,
Am wondering for the recipe for tube pan 23cm, do we need to add strawberry tea packs and hot water too?
Thanks!
Ai Hwa
Yikes!!! I didn’t erase the strawberry tea bags!! Thanks for the heads up – and no! Don’t add them at all. LOL!
Hi Diana
Is there a need to beat the yolk till ribbon stage or just pale yellow stage will do?
My chiffon cake has a wet surface. I turn it over once I remove from oven and I put it on a cooling tray.
Thanks for your advice
Hi Wendy no need ribbon stage. As long as it is pale it will do. Hope this helps~.
Hi, can I use a 20cm chiffon pan for this?
Yes.
Tks! Would love to try this soon.
hi Diana, do you use aluminium tube pan for your chiffon cakes? Can you share where you bought them? Thanks!
Hi yes, from Phoon Huat.
Thanks for sharing! Before the first bake, is there anything we need to do to ‘treat’ the pan? Heard that the aluminum will ‘come off’. Thanks again!
Hi Diana, I have tried both banana chiffon and baileys cream chiffon (from your recipe) and both have failed. Both cakes slide down the pan when overturn. On the second attempt, the cake slides down again and the top of the cake (previously bottom) sink and form some sort of grooves. Any idea what went wrong? Need help as I would want to try it again… (Not until I am successful !) would love to hear from you soon. Thanks.
Hi Patricia – you didn’t grease the pan right? That was my first thought as to what could have gone wrong. Alternatively, if the cake slip off the pan after you overturn it, the sides and the bottom are unlikely to be browned. This means you have underbaked it. Do check the oven temperature or prolong the baking time to a further 10 minutes. If the top is already sufficiently browned, tent the cake. You may need to get an oven thermometer to check what the actualy temperature of your oven is, especially if it is an older oven or it has never been serviced before. Hope this helps. Don’t give up!
I love your site and will follow happily as long as your recipes are interesting
Thank you Vilda – I will certainly try to keep the blog interesting! ๐
Hi Diana, thanks for sharing this lovely recipe. comes at the the right time for me to bake it for my fren’s birthday but need suggestions on how to dress it up pls? Is it suitable to put whipped cream and strawberries and blueberries on top pls? TIA
Hi Zoe you can add anything you like to this cake. ๐
Your chiffon recipes are my favourite, always moist and fail proof, please keep them coming! This sounds awesome, shall make it this weekend ๐
Hi! may i know where to get the baileys cream?
Any liquor shop, or supermarket or duty free shop will sell it.
Hello! Can i use kahlua instead? Thank u!
Hello Diana
Love your blog. Thanks for sharing your recipes. May I ask when you say 65gm eggs is that with shell? Thanks.
Hi Pat yes, total weight of one egg is 65g.
Wondering if I can share this cake with my kids (10 & 13 yrs old). Technically the alcohol would have evaporated, wouldn’t it?
Yes can. Once cooked the alcohol will evaporate.
if I would to add cocoa powder into this receive. do I need to omit some flour or increase liquid in the recipe.
and how much do you recommend for coca powder cos I like my chocolate with Bailey. ๐
Hi Sihua yes you can but you will have to experiment and see how much you can add/replace since the composition of the cake will change. Unfortunately I can’t give you the quantities since I have not tried substituting! Good luck!
So tempted to try this coz I’m also a chiffon lover but I do not have Baileys Irish cream .. ๐
Can I replace it with Kahlua instead?
yes you can!
Hi Diana, I tried this yesterday (25cm) and it works!! Thanks a lot.
I am wondering since you like Chiffon cake so much..have you tried flavor such as Mango Chiffon cake? or even Durian Chiffon cake? If you have..please post them on your blog!
Thanks and I am so happy today as the my cake worked last night!
Hi HK LOL, give me time ok. I have been really busy and haven’t had time to experiment much!
Hello
Just to confirm that to beat the egg yolks and sugar, the portion of sugar for this step is 105g (23cm tube pan) and to whisk egg whites with 30g of sugar?
I baked the Earl Grey chiffon cake last nite, my chiffon was under baked but taste oh-so-good!
I will try again! ๐
Hi it is 6 egg whites with 105g sugar.
Ooopppsss…I got it wrong. ๐
But will try again! ohh I tried our butter cake and marble cake. Its yummy!
Hi
I made last night but can I ask why is there a strong “bleach ” smell? I followed some of your other receipes n I don’t get this strange smell at all. My Irish bailey cream is a newly purchased bottle from airport ( not expired)
Pls adv
Btw , your receipes are yummy
Hi there shouldn’t be. Maybe you just are not used to Bailey’s?
Hi Diana, Sounds interesting – will attempt it soon. I am really curious about the taste – does it taste like a chocolate milk cake? Does the Baileys cream’s flavour come thru distinctly or subtly? TIA
Stop baking for 2 months. Started to bake again but 2 chiffonโs cake moist in the middle n cake didnโt rise , dry as before
Pls advise why ?
pls read the faq section in my blog for chiffon troubleshooting.
Hi Diana,
I just tried your Baileys Chiffon Cake for the 18cm tube pan, and it turned out great! I was checking for the 23cm and 25 cm tube pan recipe, why the baking powder for the 23cm tube pan is more than for the 25cm tube pan? (23cm pan required 3/4tsp of baking powder but for 25cm pan only requires 1/2 tsp baking powder, the same amount when we use 18cm and 21cm pan). Please advise. Thanks!
Hi Jenni thanks for the heads up – I have corrected the typo!
Thanks, Diana, for the recipe. Gonna try your other recipes ๐
Btw, for making chiffon cake, beating the egg whites until stiff peaks form is a must or we can just beat it till soft peaks form? Will it make a difference to the cake? Thanks, Diana
Hi Diana,
This is my first time writing to you but I absolutely love your chiffon cake recipes!!
The first time I tried making one (kinda failed miserably bcs my lack of technique and knowledge) was a year and a half ago and been baking more and more chiffon cakes eversince
And now a year and a half later, I started experimenting on other flavors based on your recipes…
if that’s okay, can I post the recipes I tinkered with online while crediting you and a link to your website?
Hi Monica thank you for your kind words! I am so glad the recipes are working out for you! Yes you can share as long as provide a link back to the original post! Keep baking! ๐