Ultimate Soft & Fluffy Chiffon Cake – Airy Perfection in 1 Hour!

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

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• 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

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1. Preheat oven to 160°C (320°F). Do not grease the pan.
2. Separate the eggs into two large bowls.
3. Whisk yolks with milk and oil until smooth. Sift in low-gluten flour and cornstarch. Mix until combined.
4. In a clean bowl, beat egg whites with lemon juice. Gradually add sugar (in 3 additions) and beat to medium-stiff peaks.
5. Fold ⅓ of meringue into yolk batter to lighten it. Gently fold in the rest with a spatula until just incorporated.
6. Pour batter into tube pan. Tap gently to remove air bubbles.
7. Bake 40–45 minutes until golden brown and springy to touch.
8. 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?

• Vanilla Swiss Roll Cake
• Japanese Cotton Cheesecake
• Orange Chiffon Cupcakes

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

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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!

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