Fluffy Cloud Chiffon Cake – No Baking Powder Needed!
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.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: International
Ingredients
Scale
- 50g milk
- 50g vegetable oil
- 5 eggs, separated
- 20g + 50g sugar (divided)
- 84g cake flour
- 2g salt
- 2ml lemon juice
- 1 teaspoon vanilla extract
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.