Fluffy Chinese Chiffon Cake
A impossibly light and airy sponge cake with that signature cotton-soft texture. This classic recipe relies on perfectly whipped egg whites for its lofty rise—perfect for birthdays or a refined afternoon treat.
Story
This Chinese-style chiffon cake achieves its dramatic height through the magic of whipped egg whites folded gently into the batter. The ungreased tube pan lets the batter cling and climb as it rises, creating that characteristic airy crumb. Inverting the cake while cooling is the secret to maintaining its fluffy structure.
Ingredients
Instructions
Set up and separate eggs
Heat your oven to 325°F (165°C). Leave your tube pan ungreased—the batter needs to cling to the sides as it rises. Separate your eggs while they're cold, then let the whites sit at room temperature for easier whipping.
Make the yolk base
In a large bowl, whisk the egg yolks with 30g sugar until pale and slightly thickened. Slowly stream in the vegetable oil and milk, mixing until smooth. Sift in the cake flour and fold gently until just combined—watch not to overmix.
Whip egg whites to stiff peaks
Beat the room-temperature egg whites with cream of tartar until foamy. Add the remaining 50g sugar gradually while continuing to beat. Stop when you achieve stiff, glossy peaks that hold their shape confidently.
Fold batters together
Add about one-third of the whipped whites to the yolk mixture and fold gently to lighten the batter. Pour this back into the remaining whites and fold carefully until just combined—stop as soon as white streaks disappear.
Bake and invert to cool
Pour the batter into the ungreased tube pan and give it a gentle tap to release air bubbles. Bake 50-55 minutes until the top springs back when lightly touched. Flip the pan immediately onto a bottle neck and let cool completely upside down—this prevents the cake from collapsing.
Unmold and serve
Once fully cooled, run a thin knife around the center tube and outer edge to release the cake. Flip onto a serving plate and cut into slices. The cake stays fresh at room temperature for 2-3 days.