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Amal

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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: International
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. 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.
  2. 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.
  3. Fold Gently – Using a spatula, carefully fold the whipped egg whites into the batter in three additions, making sure not to deflate the air.
  4. 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.
  5. 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.