Soft & Fluffy Chiffon Cake

A cloud-like cake that melts in your mouth!

This classic chiffon cake is known for its unbelievably soft texture, airy crumb, and subtle sweetness. It’s the perfect treat for any time of day — light enough for breakfast, elegant enough for dessert, and so versatile it pairs beautifully with tea, fruits, or whipped cream.

Ingredients

•  5 large eggs (separated into yolks and whites)

•  70 ml milk (room temperature)

•  65 ml neutral cooking oil (such as vegetable or canola)

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•  90 g low-gluten flour (cake flour works best)

•  10 g cornstarch (helps keep it extra light)

• 5 ml lemon juice (for stabilizing the egg whites)

•  70 g granulated sugar (divided into two portions)

Instructions

 Prepare the egg yolk mixture:

In a mixing bowl, whisk together the egg yolks, milk, and oil until smooth.
Sift in the low-gluten flour and cornstarch, and whisk again until lump-free and silky.

 Beat the egg whites:

In a separate, clean bowl, use an electric mixer to beat the egg whites and lemon juice until foamy.
Gradually add in the sugar (about 1 tablespoon at a time), continuing to beat until you reach stiff, glossy peaks.

 Combine the batters:

Gently fold one-third of the whipped egg whites into the yolk mixture to lighten it.
Then carefully fold in the remaining whites using a spatula. Be gentle to preserve as much air as possible — this is the key to the cake’s fluffiness.

 Bake:

Pour the batter into an ungreased chiffon or angel food cake pan (about 20 cm).
Tap the pan lightly to remove large air bubbles.

Bake in a preheated oven at 160°C (320°F) for 50–60 minutes, or until a skewer inserted comes out clean and the top springs back when touched.

 Cool upside down:

Immediately invert the pan and let the cake cool completely upside down (use a bottle or cake rack).
This prevents the cake from collapsing and keeps its tall, fluffy shape.

 Unmold and serve:

Once fully cooled, gently run a knife along the edges to release the cake. Slice and serve as is, or dust with powdered sugar, drizzle with glaze, or top with whipped cream and berries.

Tips & Variations

• Don’t grease the pan — this helps the batter cling to the sides and rise higher.

• Add vanilla extract or grated citrus zest for extra flavor.

• Try pairing with a fruit compote or citrus curd for a refreshing finish.

Storage

Store in an airtight container at room temperature for up to 3 days.
You can refrigerate it for longer freshness — just bring it to room temperature before serving to restore its soft texture.

Conclusion

This Soft & Fluffy Chiffon Cake is the epitome of light and tender. With just a few basic ingredients and the right folding technique, you’ll create a stunningly airy cake that delights every bite. Perfect for birthdays, tea time, or just because — once you try it, you’ll keep making it again and again!

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