Fluffy Cloud Chiffon Cake – No Baking Powder Needed!

There is something truly magical about chiffon cake. It’s the kind of dessert that brings warmth and nostalgia, filling the kitchen with a delicate aroma as it bakes. The first time I tasted chiffon cake, I was amazed at how it seemed to melt on my tongue—a texture so soft and airy that it felt almost weightless.

My grandmother used to make chiffon cake for special occasions. She never used baking powder, relying only on the power of whipped egg whites to give the cake its beautiful rise. I remember standing beside her, watching in awe as she gently folded the fluffy meringue into the batter, being careful not to deflate the air. The anticipation of waiting for it to cool was almost unbearable, but the first bite was always worth it—a delicate balance of sweetness, lightness, and just the right amount of vanilla.

This Basic Chiffon Cake follows the same principles—no artificial leavening agents, just simple ingredients and a technique that has stood the test of time. The result? A cake that is light, soft, and subtly sweet, perfect for any occasion. Whether enjoyed plain, with fresh fruit, or with a dollop of whipped cream, this cake is a testament to the beauty of simplicity.

If you’ve never made chiffon cake before, this recipe is a great place to start. It’s easy to follow, and once you master the technique, you’ll find yourself coming back to it again and again.

What Makes This Chiffon Cake Special?

1. No Baking Powder Needed

This chiffon cake gets its height and fluffiness from whipped egg whites rather than baking powder, making it incredibly light and airy without any artificial leavening agents.

2. Soft, Moist, and Light as Air

The combination of whipped egg whites and just the right amount of oil gives this cake its signature cloud-like texture—soft, moist, and incredibly delicate.

3. Made with Simple Ingredients

You don’t need anything fancy—flour, eggs, sugar, milk, and oil are all you need to create this elegant cake.

4. Perfect for Any Occasion

Whether you serve it plain, dusted with powdered sugar, or paired with fresh fruit and whipped cream, this cake is versatile and always a crowd-pleaser.

5. A Classic Technique Worth Mastering

Learning how to make a chiffon cake is a great baking skill, teaching you how to properly whip egg whites and fold them into batter without deflating their airiness.

Ingredients

Directions

1. Prepare the Batter – In a bowl, whisk together milk, vegetable oil, egg yolks, 20g sugar, and vanilla extract until smooth. Sift in cake flour and salt, then mix until well combined.
2. Whip the Egg Whites – In a clean bowl, beat egg whites with lemon juice until frothy. Gradually add 50g sugar and continue beating until stiff peaks form.
3. Fold Gently – Carefully fold the egg whites into the batter in three additions, using a spatula to maintain the airy texture.
4. Bake to Perfection – Pour the batter into an ungreased chiffon cake pan. Bake in a preheated oven at 320°F (160°C) for 35–40 minutes until golden brown.
5. Cool Upside Down – Invert the pan immediately and let the cake cool completely before removing. This helps retain its structure and fluffiness.

Nutritional Information (Per Slice – Approx. 1 of 8 Servings)

Secrets to a Perfect Chiffon Cake

1. Whip the Egg Whites to Stiff Peaks

Since this recipe doesn’t use baking powder, the egg whites are the key to the cake’s rise. Whip them until they form stiff peaks—this means that when you lift the beaters, the peaks should hold their shape without collapsing.

2. Fold Gently but Thoroughly

When incorporating the whipped egg whites into the batter, use a gentle folding motion. A spatula works best—scoop from the bottom and fold over, being careful not to deflate the air. If you mix too aggressively, the cake will be dense instead of fluffy.

3. Use Cake Flour for the Best Texture

Cake flour has a lower protein content than all-purpose flour, resulting in a lighter, softer crumb. If you don’t have cake flour, you can make your own by replacing 2 tablespoons of flour per cup with cornstarch.

4. Bake in an Un-Greased Pan

Chiffon cakes need to cling to the sides of the pan as they bake to rise properly. Never grease your pan—this allows the batter to “climb” and develop its airy structure.

5. Cool the Cake Upside Down

Immediately after baking, invert the cake and let it cool upside down in the pan. This prevents it from collapsing and helps maintain its light and fluffy texture.

Ways to Enjoy This Classic Chiffon Cake

This chiffon cake is delicious on its own, but you can easily customize it to suit your preferences. Here are a few ideas to elevate your cake:

1. With a Dusting of Powdered Sugar

A light sprinkle of powdered sugar adds just the right amount of sweetness and gives the cake a simple, elegant finish.

2. Topped with Fresh Fruit

Pair the cake with fresh strawberries, blueberries, or raspberries for a refreshing, naturally sweet topping.

3. Served with Whipped Cream

A dollop of lightly sweetened whipped cream enhances the cake’s delicate flavor and adds a touch of richness.

4. With a Drizzle of Lemon Glaze

For a citrusy twist, mix powdered sugar with fresh lemon juice and drizzle it over the cake for a bright, zesty flavor.

5. As a Layer Cake

Slice the cake in half and fill it with pastry cream, lemon curd, or a light frosting to turn it into a beautiful celebration cake.

FAQs: Everything You Need to Know

Q: Can I make this cake ahead of time?

Yes! Chiffon cake stays fresh for up to 3 days at room temperature when stored in an airtight container. For longer storage, refrigerate it for up to 5 days.

Q: Can I freeze chiffon cake?

Yes! Wrap the cooled cake tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.

Q: Why did my chiffon cake collapse?

• The egg whites may not have been whipped to stiff peaks.
• The batter may have been overmixed, causing it to lose its air.
• The cake may not have been cooled upside down, leading to shrinkage.

Q: Can I use all-purpose flour instead of cake flour?

Yes, but for the best texture, replace 2 tablespoons of flour per cup with cornstarch to mimic the lower protein content of cake flour.

Q: Can I use a different type of oil?

Yes! Neutral oils like canola, vegetable, or sunflower oil work best. Avoid strongly flavored oils like olive oil, which can overpower the cake’s delicate flavor.

Q: What’s the best way to serve chiffon cake?

It’s delicious on its own, but you can serve it with fresh fruit, whipped cream, or a simple glaze for added flavor.

Why You Should Try This Recipe

Baking chiffon cake is more than just following a recipe—it’s about understanding the delicate balance of air, structure, and texture. This cake is proof that with just a few simple ingredients and the right technique, you can create something light, fluffy, and incredibly satisfying.

✔ No baking powder—just whipped egg whites for a natural rise
✔ Amazingly soft, moist, and airy
✔ Made with simple pantry ingredients
✔ Perfect for any occasion—tea time, birthdays, or a light dessert
✔ A fun and rewarding baking project

Whether you’re making it for a special gathering or simply as a treat for yourself, this Fluffy Cloud Chiffon Cake is sure to impress. The first bite is like tasting a piece of air—delicate, light, and utterly irresistible.

So grab your ingredients, whip those egg whites, and enjoy the magic of a perfectly fluffy chiffon cake!

Fluffy Cloud Chiffon Cake – No Baking Powder Needed!

Print Recipe

This Basic Chiffon Cake is incredibly light, airy, and soft—fluffy as a cloud! Made without baking powder, it relies on perfectly whipped egg whites for its delicate rise, resulting in a melt-in-your-mouth texture. A timeless classic, this cake is perfect on its own or paired with fruit, whipped cream, or a dusting of powdered sugar.

• Author: Amal
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: International

Ingredients

Scale 1x2x3x

• 50g milk
• 50g vegetable oil
• 5 eggs, separated
• 20g + 50g sugar (divided)
• 84g cake flour
• 2g salt
• 2ml lemon juice
• 1 teaspoon vanilla extract

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Instructions

• Prepare the Batter – In a bowl, whisk together milk, vegetable oil, egg yolks, 20g sugar, vanilla extract, and salt until smooth. Sift in the cake flour and mix until combined.
• Whip the Egg Whites – In a separate clean bowl, beat egg whites with lemon juice until frothy. Gradually add 50g sugar and beat until stiff peaks form.
• Fold Gently – Using a spatula, carefully fold the whipped egg whites into the batter in three additions, making sure not to deflate the air.
• Bake the Cake – Pour the batter into an ungreased chiffon cake pan and tap gently to remove air bubbles. Bake in a preheated oven at 320°F (160°C) for 35–40 minutes until golden.
• Cool Upside Down – Immediately invert the pan and let the cake cool completely before removing it from the pan to retain its structure and fluffiness.

Notes

• Ensure the egg whites are whipped to stiff peaks for the best texture and rise.
• Fold the egg whites into the batter gently to avoid deflating the airiness.
• Do not grease the cake pan—this helps the cake climb and rise properly.
• Let the cake cool completely upside down to prevent shrinking.
• Serve with fresh fruit, whipped cream, or a light dusting of powdered sugar for extra flavor.