What defines a chiffon cake?

A chiffon cake is characterized by its light and airy texture, which is achieved through the use of oil as a fat source, rather than butter, along with beaten egg whites that are folded into the batter. This method helps create a cake that is tender and moist, while also lightweight. The key ingredients in a chiffon cake include oil, eggs, flour, and sugar, which work together to provide the unique texture and flavor that distinguishes this type of cake from others.

This airy quality is why chiffon cakes are favored in many baking scenarios, especially for layered cakes and desserts. It differs from a dense cake made primarily with butter and sugar—such a cake would not have the same lightness due to the different methods and ingredients used. Additionally, it is not rich like a cream and chocolate cake or structured like a sponge cake that contains fruit. The defining features of a chiffon cake are the use of oil and the whipped egg whites, creating that signature lightness conducive to many baking applications.