
How To Make A Light & Fluffy Chiffon Cake (Japanese-Style Chiffon Cake Recipe)
Japanese chiffon cake is like a fluffy cloud of sweetness that dances on your taste buds. A soft, airy cake with a hint of vanilla, creating a flavor symphony that's as delightful as a gentle breeze. What makes it unique is the special dance between the ingredients – a careful ballet of egg yolks, flour, and a secret ingredient: vegetable or rice oil instead of butter.
The real magic happens when we whip up a meringue from chilled egg whites and sugar. These egg whites become a fluffy cloud, creating a dreamy, cloud-like texture. It's not just mixing; it's like coaxing a work of art into existence.
Pouring the batter into the chiffon cake mold feels like you're setting the stage for a culinary masterpiece. The cake rises to impressive heights, and the aroma wafting through your kitchen is pure anticipation. Then comes the cool-down, a quirky upside-down cooling session that ensures the cake keeps its airy charm.
And the best part? You get to enjoy this delectable creation in various ways. A simple dusting of confectioners’ sugar lets the cake's essence shine. Or, you can go all out, topping it with swirls of whipped cream and fresh fruit or jam for a visual and tasty masterpiece.
Whether it's a quiet moment with a cup of tea or the grand finale of a feast, Japanese chiffon cake adds a touch of elegance to any occasion. So, next time you take a bite of this cloud-like confection, savor not just the flavor but the artistry and joy baked into every airy crumb.
Overview
Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Total servings: 10
Difficulty: Difficult
Ingredients
- 6 Egg Yolks
- 40 g White Sugar
- 60 ml Rice Oil (Vegetable Oil, Sunflower Oil, or other neutral oil can be used as a replacement)
- 55 ml Whole Milk
- 125 g All Purpose Flour
- 1 tsp Vanilla Extract
- 6 Egg Whites (keep chilled until ready to use)
- 80 g White Sugar (for the meringue)
- Confectioners’ Sugar, for dusting the cake
- Fruits (such as blueberries, strawberries, etc), for serving
Expert's Tip

Instructions
1) Gathering the Ingredients and Recipe Preparations

2 comments
Hello Paula,
This recipe is good for a 17cm chiffon cake mold, which typically yields around 10 servings. However, you can also use a 14cm or 20cm mold depending on your preferences for cake size. Enjoy baking!
Japanese Taste,
good day! thanks for this great recipe. just wanna ask how big pan is this recipe good for?
paula,