Soft & Fluffy Chiffon Cake – Light as Air, Sweet as Heaven

This Soft & Fluffy Chiffon Cake is the ultimate symbol of balance: moist yet airy, rich yet delicate. It’s a low-gluten masterpiece that’s perfect for birthdays, brunches, or elegant afternoon tea.

Blending egg whites into soft peaks is the secret to that signature rise and bounce. Pair that with cornstarch and lemon for a pillowy cake with just the right touch of freshness.

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 Ingredients

•  5 eggs, separated

•  70 ml milk

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•  65 ml vegetable oil

•  90 g low-gluten flour (cake flour recommended)

•  10 g cornstarch

•  70 g granulated sugar (divided)

•  5 ml lemon juice (for stabilizing meringue)

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•  Pinch of salt (optional for balance)

 Equipment

• Hand mixer or stand mixer

• Mixing bowls

• Chiffon or tube cake pan (un-greased)

• Spatula

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• Sifter

 Directions

1. Separate & Prepare

• Separate egg yolks and egg whites.

• Preheat oven to 150°C (300°F).

• Sift flour and cornstarch together into a bowl.

2. Make the Batter

• In one bowl, whisk together egg yolks, milk, and oil until smooth.

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• Add sifted flour mixture and mix gently until just combined.

3. Make the Meringue

• In a clean bowl, beat egg whites with lemon juice until frothy.

• Gradually add sugar and beat until stiff peaks form.

• Gently fold the meringue into the yolk batter in 3 parts using a spatula.

4. Bake

• Pour the batter into the ungreased chiffon pan.

• Gently tap the pan to remove air bubbles.

• Bake for 50–55 minutes or until cake springs back when touched.

• Invert pan immediately and cool upside down to maintain volume.

 Time & Yield

• Prep time: 15 minutes

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• Bake time: 50–55 minutes

• Cooling time: 1 hour inverted

• Yield: 1 standard 8-inch chiffon cake

 Tips & Substitutions

• Use cake flour for best results; all-purpose can work but yields denser texture.

• Don’t grease the pan — chiffon cake needs the sides to “climb”.

• Add vanilla or citrus zest for a twist in flavor.

• Don’t open the oven during the first 30 minutes — it can cause collapse.

 Storage

• Room Temp: Covered for up to 3 days.

• Fridge: Store in airtight container up to 5 days.

• Freeze: Slice and wrap individually for up to 1 month.

 FAQ

Why invert the chiffon cake while cooling?

To prevent it from collapsing and keep its airy height.

Can I use almond milk?

Yes, but expect a slightly different flavor and rise.

What if I don’t have a chiffon pan?

Use a bundt or angel food pan with a removable bottom — but never grease it.

 SEO & Keyword Strategy

This recipe performs well for:

• soft sponge cake without butter

• chiffon cake without baking powder

• airiest vanilla cake

• best light cake recipe for tea time

• gluten-conscious cake idea

These keywords are high-CPC and ideal for monetized blogs and Pinterest boards.

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 Final Thoughts

Light, fluffy, and unforgettable — this chiffon cake proves you don’t need fancy ingredients to impress. It’s a showstopper on the table and a champion in your blog’s analytics.

Need it in Spanish, French, or as a 60-sec Reel? I’m ready. Just say the word