Air Fryer Chiffon Cake: Soft, Fluffy, and Irresistible!

Perfect chiffon cake without an oven! All you need is an air fryer. I’ve tested this recipe countless times, and it’s successful every time! Follow the steps and you'll be sure to succeed!

Why I recommend this recipe?

This Air Fryer Chiffon Cake is a fluffy dessert made in the air fryer.

Made with eggs, flour, and other ingredients, the air fryer’s circulating hot air gives the cake a crispy exterior and soft, moist interior. Compared to the oven version, it’s lower in fat and healthier, and the process is simpler—perfect for beginners.

By following the right temperature and cooking time, you can easily make a delicious cake.

Ingredients Needed

Low-gluten flour: The main flour for making chiffon cake. Low-gluten flour has a lower protein content, which makes the cake texture lighter and fluffier.

Milk: Adds moisture to the cake, keeping it soft and moist.

Eggs: The yolks add richness and smoothness to the batter, while whipped egg whites help give the cake its airy structure.

White sugar: Adds sweetness to the cake and helps stabilize the egg whites when beaten.

Cornstarch: Added to the whipped egg whites to improve their stability, preventing the cake from collapsing during baking.

Corn oil: Adds softness and moisture to the cake, and helps it rise.

Lemon juice: A few drops added to the egg whites helps neutralize the alkalinity and stabilizes the meringue, also removing any eggy smell.

Shredded pork (肉松): Used for decoration and adds a savory flavor to the cake.

Cheese slices: Adds a rich, creamy flavor to the cake.

Salad dressing: Piped on top for extra flavor and decoration.

Essential Tools

Mixing bowls: At least 2 bowls, one for mixing milk and corn oil, and another for whipping the egg whites. Make sure they are free of water and oil to ensure proper whipping. It’s best to use stainless steel or glass bowls, which are sturdy and easy to clean.

Whisk: Either a hand whisk or an electric mixer can be used. An electric mixer is more efficient and will quickly whip the egg whites to the desired state. When whipping egg whites, use the highest speed to achieve firm peaks.

6-inch cake pan: For holding the cake batter. It’s recommended to use a removable bottom pan for easier cake release after baking. Before adding the batter, line the bottom and sides of the pan with parchment paper to prevent sticking.

Air fryer: The main baking tool for this recipe, ensuring even heat distribution and giving the cake the ideal color and texture.

Aluminum foil: Use foil at the beginning of the baking process to prevent the cake’s surface from browning too early, ensuring the cake bakes through evenly.

Spatula: For mixing the batter and folding the whipped egg whites into the yolk mixture. A silicone spatula is soft and won’t damage the container, allowing you to scrape all the batter from the sides and bottom of the bowl for thorough mixing.

Common Mistakes to Avoid 

Incorrect whipping speed and time  

When whipping egg whites, start with high speed to quickly create bubbles, but then switch to medium-low speed to refine the bubbles and make them more delicate and uniform. If you continue whipping at high speed, the egg whites can become over-whipped, with coarse, large bubbles, resulting in an uneven cake texture.  

Additionally, insufficient whipping time, where the egg whites do not form stiff peaks, can cause the cake to collapse during baking.

Not preheating the air fryer  

Always preheat the air fryer before baking. If the cake is placed in a cold air fryer, it won’t heat up quickly enough to expand, resulting in a smaller cake with a dense texture. Preheat for about 5-10 minutes to ensure the air fryer reaches the set temperature.

Removing the aluminum foil too early or too late  

Using aluminum foil in the early stages of baking prevents the cake from browning too quickly. However, if you remove the foil too early, the cake’s surface will burn. If you remove it too late, the surface may remain too light and not look as appealing. After 30 minutes at 150°C, remove the foil and continue baking at 170°C for 15 more minutes.

Removing the cake from the pan before it has cooled completely  

After baking, always invert the cake to cool before removing it from the pan. If you remove it too soon, the internal structure may not have set, leading to deformation or collapse. Cooling time is typically 1-2 hours, depending on the cake's size and thickness.