Air-Fryer Chiffon Cake

Air-Fryer Chiffon Cake


Eggs 2

Vegetable oil 20g

Milk 30g

Cake flour 35g

Sugar 30g

Lemon juice 2g

Vanilla extract 2g

Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.


Mix milk and vegetable oil, add in cake flour, and mix well. Separate the eggs, mix egg yolks with batter, set aside. In another bowl, use a hand mixer, beat egg white, sugar, vanilla extract and lemon juice until it forms stiff peaks. Add whipped egg white into the batter, fold it in. Pour the batter into a 6-inch cake mold, and cover it with tin foil. Send into the air-fryer, 160(320) for 30 minutes.

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