This soft and fluffy chiffon cake is everything a light sponge should be: tall, tender, and airy like a cloud. With its subtle sweetness and delicate crumb, it’s the perfect base for whipped cream, berries, or simply enjoyed as-is. This was one of the first cakes I learned to bake with my aunt — the moment it rose in the oven, I was hooked for life. 💛
💌 Love light, elegant desserts?
Why You’ll Love This Chiffon Cake
This chiffon cake uses a simple mix of pantry staples — flour, eggs, and oil — and creates a stunning, tall cake with the silkiest texture. It’s neutral enough for tea time and beautiful enough for layered celebration cakes.
Taste & Texture: Pillowy-soft, light, barely sweet — like an angel food cake with more richness
Smell: Vanilla-sweet, slightly citrusy from the lemon
Perfect For: Birthdays, Mother’s Day, or any day you want something soft and elegant
Ingredients List
- 5 large eggs, separated
- 70 ml milk
- 65 ml cooking oil (neutral, like canola or grapeseed)
- 90 g low-gluten flour (or cake flour)
- 10 g corn starch
- 70 g granulated sugar (divided)
- 5 ml lemon juice (about 1 tsp)
Optional Add-ins:
- Add ½ tsp vanilla extract or citrus zest
- Swap milk for orange juice for a fruity twist
Necessary Tools for Preparation
- 8-inch ungreased tube pan (or angel food cake pan)
- Electric hand mixer or stand mixer
- Mixing bowls
- Sifter
- Rubber spatula
- Cooling rack
Step-by-Step Instructions
- Preheat oven to 160°C (320°F). Do not grease the pan.
- Separate the eggs into two large bowls.
- Whisk yolks with milk and oil until smooth. Sift in low-gluten flour and cornstarch. Mix until combined.
- In a clean bowl, beat egg whites with lemon juice. Gradually add sugar (in 3 additions) and beat to medium-stiff peaks.
- Fold ⅓ of meringue into yolk batter to lighten it. Gently fold in the rest with a spatula until just incorporated.
- Pour batter into tube pan. Tap gently to remove air bubbles.
- Bake 40–45 minutes until golden brown and springy to touch.
- Invert pan to cool upside down for 1–2 hours before unmolding.
Tips for Perfecting the soft and fluffy chiffon cake Recipe
- Use a tube pan — chiffon cakes need to cling to the sides to rise
- Do not grease the pan — it will deflate if it slips
- Beat meringue to medium-stiff, not dry stiff
- Invert immediately after baking to prevent collapse
What to Serve With It
This cake is a dream paired with:
- Fresh strawberries and whipped cream
- Lemon curd or berry compote
- Green tea or jasmine tea
Love soft and spongy cakes?
Storage Instructions
- Room Temp: Store in an airtight container for up to 2 days
- Fridge: Keeps well for 4–5 days — bring to room temp before serving
- Freezer: Wrap slices and freeze for up to 1 month
General Information
This cake is naturally dairy-free if you use a plant-based milk. It’s oil-based (not butter), making it lighter than butter cakes but richer than angel food. A true classic of East Asian and European baking traditions.
FAQ
Can I use all-purpose flour?
Use cake flour or low-gluten for best softness. If subbing, remove 1 tbsp per cup of all-purpose flour and replace with cornstarch.
Why invert the pan?
It keeps the structure tall and fluffy — gravity helps prevent collapse.
Can I make it in a loaf pan?
Yes, but results vary. Stick to a tube pan for that perfect rise.
Conclusion
This chiffon cake is a slice of airy bliss. With its soft crumb and elegant structure, it’s one of those cakes that never fails to impress — and leaves you reaching for one more slice. 🍰💨 If you make it, don’t forget to share it with me on Pinterest!
Print
Ultimate Soft & Fluffy Chiffon Cake – Airy Perfection in Just 1 Hour!
- Total Time: 1 hour
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
A light and airy chiffon cake with soft texture and delicate flavor. This foolproof recipe uses egg whites and oil for perfect height and fluffiness.
Ingredients
5 eggs (separated), 70ml milk, 65ml oil, 90g low-gluten flour, 10g cornstarch, 70g sugar (divided), 5ml lemon juice
Instructions
Preheat oven to 160°C. Separate eggs. Whisk yolks with milk and oil. Add sifted flour and cornstarch. In a clean bowl, beat whites with lemon juice, gradually adding sugar to medium-stiff peaks. Fold meringue into yolk mix. Pour into tube pan. Bake 40–45 mins. Invert and cool before removing.
Notes
Use cake flour for best texture. Don’t grease pan. Invert while cooling to keep the cake tall.
- Prep Time: 15
- Cook Time: 45
- Category: Cake
- Method: Baking
- Cuisine: Asian / European
