Classic Chiffon Cake Filipino Recipe

The chiffon cake Filipino recipe nowadays is more than a classic dessert. This special cake was named after the fabric that can be made of it, also called in Philippine culture.

It started as a simple need with good intentions to honor the birthday of somebody or to show love and appreciation for your family like my mom used to when she made a delicious chiffon cake for our birthdays and celebrations.

Growing up, she also used to make chiffon cake for us but changed it to the flavor of our liking and changed the taste of the white flour to the flavor we liked.

Chiffon Cake Filipino Recipe
Chiffon Cake Filipino Recipe


How To Prepare Chiffon Cake Filipino Recipe?

Preparation Time: 15mins

Cooking Time: 30mins

Serving Size: 6


  • electric mixer
  • rolling pin
  • piping bag
  • pastry cutter

Ingredients For Chiffon Cake Filipino Recipe:

  • 1 cup of white flour
  • ½ cup of rice flour
  • 1 ½ cup boiling water
  • ¼ cup egg yolk
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1 cup whipping cream
  • ¼ cup sugar
  • ¼ teaspoon vanilla extract
  • 3-4 egg whites

How To Make Chiffon Cake Filipino Recipe

Step 1: Preheat oven to 180 degrees Celsius and line a baking sheet with parchment paper.

Step 2: Sift flour into a bowl and set aside. Please make a small well in the center of the flour and pour the boiling water into it.

Stir the boiling water in a circular motion until all water is incorporated evenly. Set aside to cool down for 10 minutes.

Step 3: Mix rice flour, cornstarch, and baking powder in a large mixing bowl to create a thick batter similar to a pancake batter.

Step 4: Sift the flour mixture over the batter while slowly pouring the egg yolk in a circular motion until all of it is combined. Set aside to cool down for 10 minutes.

Step 5: Beat whipping cream and add sugar and vanilla extract until stiff peaks form.

Step 6: In a separate bowl, beat egg whites until stiff peaks form.

Step 7: Add 1/3 of egg whites into the egg yolk mixture, then fold gently. Repeat the same process until all egg whites are out of the egg yolk.

Step 8: Pour the egg white mixture into the flour mixture and gently fold in by rotating a mixing bowl to avoid lumping.

Step 9: Pour batter into a piping bag and pipe in the desired shape onto a baking sheet. Bake at 180 degrees Celsius for 30 minutes or until the edge is brown, but it will be slightly soft to touch when you touch it, so be careful while handling it while it is still hot.

Step 10: Let it cool down before lifting the cake out of the pan.

Nutrition Facts Of Chiffon Cake Filipino Recipe

  • Calories: 661 Kcal
  • Protein: 6gm
  • Carbohydrates: 91gm
  • Fat: 34gm
  • Cholesterol: 279mg
  • Sodium: 284mg
  • Potassium: 156mg
  • Fiber: 4gm

What Is Chiffon Cake?

The chiffon cake Filipino recipe is a novelty, as it resembles the airy texture of wheat-based genoise cake and the tangy flavor of citrus-based butter cakes. Also known as genoise sponge cake,

this fluffy baked dessert originated in the U.S. during the mid-20th century, reported to have been the creation of Larabar Bakery in Los Angeles.

This moist and fine textured cake may be flavored and iced with any buttercream or fondant frosting you desire.

Which Ingredient Makes Cake Soft And Fluffy?

The chiffon cake Filipino recipe uses three common ingredients and one special ingredient that gives a soft and fluffy texture. The first ingredient is flour, which is the main ingredient of cakes.

Flour is mixed with other common ingredients like eggs, sugar, butter, or oil. When these ingredients are mixed, it will make a batter or mixture in baking terms.

What Oil Is Best For Chiffon Cake?

The chiffon cake Filipino recipe requires oil to give it a nice texture, but it doesn’t mean you have to use just any cooking oil. The best choice for chiffon cake is canola oil or vegetable oil.

Please use this oil, as the other oils are already used in cooking and frying. Thus it will only make your chiffon cake Filipino flavor like the smell and taste of hot food.

Is Milk Or Water Better For Cake Mix?

The chiffon cake Filipino recipe requires water or milk to be mixed into a batter. You can use either one, but it’s better to use cold water than warm or hot water.

This will prevent the butter from melting in your cake mixture and the eggs from overcooking and becoming hard while baking.


The chiffon cake Filipino recipe is a pure classic dessert. The secret of the cake’s success is in its simplicity.

You can use any milk or water to make your chiffon cake taste the best, but you can also choose to use vegetable oil or butter to give it a little more flavor and taste.

Aside from that, you have different ways of preparing the chiffon cake Filipino recipe so that you and your family will enjoy it every time it is served for breakfast, lunch, and dinner.


Can I Bake In A Regular Cake Pan Or Bundt Pan?

Yes, you can bake this chiffon cake in any pan you want. It’s up to how you will use it and how you want to present it, so go ahead and use your imagination.

Can I Use Melted Butter Instead Of Vegetable Oil?

Yes, you can use melted butter instead of vegetable oil, but make sure the butter is well chilled. This will prevent it from making your cake greasy and oily.

Can I Use All-Purpose Flour Instead Of Cake Flour?

Yes, you can replace cake flour with all-purpose flour, but don’t over-mix the two types of flour, as it will make your cake tough.