Light and Fluffy Chiffon. This post may contain affiliate links. Please read my privacy policy and disclosure. I get a lot of requests for this chiffon cake recipe.

Start with room temperature egg whites, and beat with a hand mixer on low speed. Gradually add the sugar into your egg whites, while slowly increasing the speed until you get stiff peaks. How to make a light fluffy cake. You can cook Light and Fluffy Chiffon using 5 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Light and Fluffy Chiffon

It's 4 of Eggs.
You need 50 grams of Cake flour.
You need 50 ml of Milk.
Prepare 50 grams of Sugar.
It's 2 of or 3 drops Vanilla essence.

The right temperature: Temperature plays a crucial part in the overall success of your chiffon cake. Make sure your ingredients are all at room temperature, and yes, this includes the eggs. One of the most popular recipes on my blog is the Orange Chiffon Cake recipe. It received so much recognition because of its perfect airy texture and milk […] Hokkaido chiffon cupcakes are soft, fluffy and filled with delicate whipped cream.

Light and Fluffy Chiffon step by step

Separate the egg yolks from the egg whites. Preheat your oven to 160°C. Sift the cake flour..
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..
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..
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..
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..
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..

They are light as air and so delicious! (Love light airy desserts? Try Brazo de Mercedes cupcakes - it's a cottony meringue cupcake filled with delicious custard!) Very light and fluffy cheesecake, much lighter and more chiffon-like than most cheesecakes. This is my super light and fluffy taro chiffon cake recipe. You can serve it with some fresh whipped cream, otherwise, fancy it up and make it into a ice cream by adding ice cream layers and freezing it. Made with simple ingredients such as oil, eggs, sugar, flour, and flavorings, a chiffon cake is a light cake with the spongy texture.