Mastering Chiffon Cake Texture

Chiffon cake is a unique sponge that relies entirely on whipped egg whites for its rise, creating an exceptionally light and airy texture. Unlike traditional cakes, chiffon uses oil rather than butter, resulting in a tender crumb that stays moist for days. The technique requires carefully folding egg whites into the batter without deflating them. When made correctly, chiffon cake has a delicate, cloud-like consistency that's perfect for tray bakes. The structure is strong enough to support fillings yet soft enough to melt in your mouth. This Japanese-influenced technique has become popular in Southeast Asian baking.