How To Make A Light & Fluffy Chiffon Cake (Japanese-Style Chiffon Cake Recipe)-Japanese Taste

How To Make A Light & Fluffy Chiffon Cake (Japanese-Style Chiffon Cake Recipe)

by Mana Sobral

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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.


Prep time: 25 mins

Cook time: 30 mins

Total time: 55 mins

Total servings: 10

Difficulty: Difficult

  • 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

How To Make A Light & Fluffy Chiffon Cake (Japanese-Style Chiffon Cake Recipe)

When making chiffon cake, using the right mold is critical. This cake mold is meticulously crafted with unique features, which sets it apart from the competition. Matsunaga takes baking to the next level by employing automatic spatula squeezing and precision machinery, ensuring flawlessly curled chiffon cakes with no gaps. We used a 17cm cake chiffon cake mold for our recipe, but you can also find this chiffon cake mold in 14cm and 20cm size options. Create tasty chiffon cakes for years to come thanks to Matsunaga's professional chiffon cake mold. 


1) Gathering the Ingredients and Recipe Preparations

Gather the ingredients together and preheat the oven to 350F. Sift the flour with a strainer.

2) Mixing the Wet Ingredients

Mix oil, milk, and vanilla extract in the same bowl.

3) Whisking the Egg Yolks & Sugar

Place the egg yolks and sugar into a large bowl. Mix with a whisk until it turns a pale or cream color.

Gently pour the mixture of rice oil, milk, and vanilla extract into the egg yolk mixture bit by bit to ensure everything is nicely blended. Mix well until the oil and batter are fully combined.

4) Combining the Wet & Dry Ingredients

Add the flour to the egg yolk mixture and mix until the powdery feel is gone. The batter will become thick. Set it aside.

5) Mixing the Egg Whites & Making the Meringue

Place egg whites in a medium bowl and add half of the sugar (from the 80 grams set aside). Mix with a hand mixer. Then, add the remaining sugar and mix again. Stop whisking when stiff peaks form in the egg whites.

6) Combining the Meringue & Chiffon Cake Batter

Combine 1/3 of the meringue with the cake batter. Mix the meringue well into the cake batter using a whisk. Add the remaining 2/3 of the meringue. Gently incorporate any large lumps using a whisk. Switch to a rubber spatula and loosely fold in the remaining meringue.

7) Transferring the Batter to a Chiffon Cake Mold & Baking

Pour the batter into the chiffon cake pan. Do not grease the pan. Mix the batter a few times with a chopstick to remove air bubbles. Gently tap it on the counter a few times. Place the chiffon cake in the preheated oven and bake for 30-35 minutes (depending on the oven).

After taking the cake out of the oven, flip it upside down while it’s still in the pan. Hang it on a wine bottle or something similar, and patiently let it cool completely. 

Tip: Removing the cake from the pan before it’s fully cooked can cause the cake to shrink.

8) Cooling & Serving The Cake

Once the cake is cool, use your hands to gently free it from the center and around the edges. Grab a knife and carefully remove the cake from the pan. Repeat the same process at the bottom of the cake. Flip the cake so that the bottom is facing upward. 

Slice it as you like and feel free to top it with confectioners’ sugar, whipped cream, fresh fruits, or whatever makes it your perfect treat. Enjoy!

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