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Japanese Chiffon Cake Recipe

Light and Fluffy Chiffon Cake: Easy Recipe for Perfect Japanese-Style Dessert

Learn how to make a light and fluffy vanilla chiffon cake with this simple, easy-to-follow recipe! Perfect for any occasion, this Japanese-style chiffon cake is soft, airy, and won’t shrink or deflate. Packed with expert tips and tricks, this dessert is ideal for holidays, birthdays, or as a make-ahead treat.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine Japanese
Servings 12
Calories 233 kcal

Ingredients
  

Dry Ingredients:

  • 1 ½ cups cake flour
  • 1 ⅓ cups sugar divided
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp cream of tartar

Wet Ingredients:

  • 6 large eggs separated into yolks and whites
  • ⅓ cup vegetable oil
  • ¼ cup water
  • 1 tsp vanilla extract or vanilla bean paste for extra flavor

Instructions
 

  • Prep Your Pan
  • Start by preheating your oven to 355°F (180°C). Use an ungreased aluminum chiffon cake pan—this is crucial for helping the cake rise properly.
  • Mix the Yolks
  • In a large bowl, whisk together the egg yolks, vegetable oil, water, vanilla, salt, and half of the sugar. Once combined, sift in the cake flour and baking powder. Mix gently until smooth.
    In a large bowl, whisk together the egg yolks, vegetable oil, water, vanilla, salt, and half of the sugar
  • Whip the Egg Whites
  • In a separate bowl, beat the egg whites and cream of tartar on medium-high speed. Gradually add the remaining sugar in three batches, beating until you achieve firm peaks. Pro tip: The peaks should hold their shape but have a slight curl at the tip.
    In a separate bowl, beat the egg whites and cream of tartar on medium-high speed
  • Fold It All Together
  • Gently fold the whipped egg whites into the yolk mixture in two batches. Be careful not to overmix—this keeps the batter light and airy.
    Gently fold the whipped egg whites into the yolk mixture in two batches
  • Bake to Perfection
  • Pour the batter into your chiffon pan, filling it about ¾ full. Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean.
    Pour the batter into your chiffon pan, filling it about ¾ full
  • Cool Upside Down
  • Here’s the trick to preventing your cake from sinking: As soon as it’s out of the oven, invert the pan and let it cool completely. This helps the cake maintain its height and fluffiness.
    Japanese Chiffon Cake Recipe

Notes

  • Use an ungreased aluminum chiffon cake pan without a non-stick coating for the best results.
  • Cool the cake upside down immediately after baking to prevent shrinking or deflating.
  • Store in an airtight container in the fridge for up to 2 days or freeze for up to 2 months.
Keyword Fluffy Sponge Cake, Japanese Chiffon Cake, Light and Fluffy Chiffon Cake