Chiffons are very light sponge cakes, always using the whipping method, and normally with an overload of egg white to give the cake extra natural leaven.

Some people steam bake it, some use dry heat, with the latter being more popular. Often eaten without frosting, its close cousin is the sponge cake.

Basic Chiffon


Egg Yolk Mixture (25 inch pan)

5 egg yolks

35g sugar

90ml liquid (milk, coconut milk, pandan, juices etc etc)

20g corn flour

80g plain flour

65g oil

Meringue mixture

7-8 egg whites (280g)

80g caster sugar

1/4 teaspoon cream of tartar


    Always mix the egg yolk mixture first
  1. Beat egg yolks until ribbon stage, no longer.
  2. Fold in other ingredients.
  3. Meringue
  4. Beat egg whites at Kitchen Aid #6 for 4 minutes with the sugar and cream of tar tar.
  5. Fold
  6. Fold in the meringue into the egg yolk mixture 1/3 at a time.
  7. Bake at 160C for 1 hour with or without a water bath below the cake.
  8. Once baked, remove from oven and turn it upside down.