Light and Fluffy Chiffon

Light and Fluffy Chiffon

This is perfect for those of you worrying about the vegetable oil in chiffon cake. You can bake a perfect chiffon without oil.

Ingredients: 17 cm diameter chiffon cake

Cake flour
50 g
50 ml
50 g
Vanilla essence
2 or 3 drops


1. Separate the egg yolks from the egg whites. Preheat your oven to 160°C. Sift the cake flour.
2. Put the egg yolks and half of the sugar in a bowl, and mix it well with a hand mixer until it becomes whitish. Once it has turned whitish, add the milk and mix it all together.
3. Add the sifted cake flour little by little, switch from the hand mixer to a whisk to keep it from clumping, and mix it well. Add in the vanilla essence.
4. Now make the meringue. Add the egg whites to the remaining sugar, and whip them until stiff peaks form or until the bowl can be held upside without the meringue moving.
5. Add 1/3 of the meringue to the egg yolk batter bowl and whisk it in firmly. Then add half of the remaining meringue and fold it in with a spatula until it reaches a consistency where it can be cut with the spatula, and finally add the remaining meringue and mix until it reaches the same consistency. (All together, add the meringue 3 times) Make sure to mix it well.
6. Pour the batter into the cake mould from a height. Run a chopstick through the batter once to get rid of any air trapped inside and bake the cake at 160°C for 30 to 35 minutes. Once the cake has finished baking, turn the pan upside down and let it cool completely before removing the cake from the mould. Please remove it slowly and with caution.

Story Behind this Recipe

I love chiffon cake, but I was bothered by the oil in it. So, I swapped milk for non oil soy milk in my friend's recipe for chiffon cake, and through trial and error, I was able to bake a delicious cake with these measurements. Even though it has no oil, it's still light and fluffy. Please give it a try.