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AirBaked Vanilla Chiffon Cake

By 13:35:00 , , , , , , ,

What an awesome feeling as I finally get it right in baking Chiffon cake and writing to share the recipe with all of you. I have tried many times to bake the perfect chiffon but always ended up with a collapsed and/or burnt cakes.
Making chiffon cake can be very tricky because the cake's volume is achieved by whipping up the egg whites until stiff peaks form and there should not be any speck of grease or oil in the bowl (oil inhibits the foam formation in egg whites).
Today I'm proud to present my very first successful Vanilla Chiffon Cake.
A chiffon cake is a very light and airy cake made with simple ingredients. And the best part of all, chiffon cake has lesser cholesterol and fat content so you can feel less guilty enjoying it.
AirBaked Vanilla Chiffon Cake

40gm Cake Flour (can substitute with Plain Flour)
1/4 tsp Baking Powder
2 Egg Yolks
15gm Caster Sugar
1 tsp Vanilla Extract
30gm Vegetable Oil (I used canola oil)
55gm Milk

2 Egg Whites
1/8 tsp Cream of Tartar
25gm Castor Sugar


  • Sift the flour and baking powder, set aside.
  • In a mixing bowl, add in the egg yolks, sugar, vanilla extract, vegetable oil and milk. Beat with a hand whisk until combined and sugar has dissolved.
  • Add the sifted flour into the yolk mixture. Whisk until well combined and set aside.
  • In a separate mixing bowl, using a hand mixer beat the egg whites, sugar and cream of tartar for about 5 minutes until stiff peaks form.
  • Transfer 1/3 of the meringue into the yolk mixture and mix well using the hand whisk. This will lighten the mixture. 
  • Gently fold in the remaining meringue in two batches until no white streaks remain.
  • Preheat the Airfryer at 180°C.
  • Pour the batter into an UNGREASED chiffon pan (16cm), gently tap the pan on the table to release air bubbles.
  • Cover the pan with a foil and tuck the side tightly. Poke some holes on the foil.
  • AirBake at 160°C for 35 minutes. Once the time is up, remove the foil and continue to AirBake for another 5 minutes or until golden brown. (Tips: I have removed the frying basket to make space for chiffon pan - just be careful when opening the tray as it might too hot to touch)
  • Cool the cake by turning the pan upside down on a cooling rack. Let it cool completely before removing from the pan.
Adapted from The Domestic Goddess Wannabe

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  1. I love your recipes but it is not user friendly as I can't copy and paste to keep. As all became black. I wonder where you bought your mini chiffon cake mould as it is only 6 1/2 inches. Thank you.

    1. Hi Mrs Lee, I'm so sorry for the blog "copy & paste" function. All you need to do when pasting into the Words, select the Paste Option to Merged Formatting or Keep Text Only. Hope this will help with you copy & paste.
      As for the chiffon pan, I bought it from Jadi Baking at Bandar Puteri Puchong.

  2. Hello Samantha, thank you for sharing your recipe and tips. Which brand is your 16cm mold? I live in France and have found only Wilton brand (in shops or on the internet) but 17,5 CM diameter x 11 cm high.

    1. Hi Caudex, the mold is from a local brand in Malaysia. The one i have is a 16cm wide with 9.5cm high. If you planning to bake it in the Airfryer then be sure to get a pan that doesn't have a high tube otherwise it will get stuck at the top.
      Here is the link to my posting on Facebook about the chiffon pan:

  3. How do you poke holes in the baking pan when ever i try to do it it touch the batter and the top layer spoils.

  4. Hi, may i know which air fryer model you used ?

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