Chiffon cake (qī fēng dàn gāo) is a light, moist, and airy sponge cake originally developed in the United States and adopted into Chinese baking culture. The name is a phonetic transliteration of the English word 'chiffon' — referring to its delicate, fabric-like texture — combined with the native Chinese terms 蛋 (dàn, 'egg') and 糕 (gāo, 'cake' or 'pastry'). Though 戚 (qī) and 风 (fēng) individually mean 'relative' and 'wind', here they function purely as sound-based characters and carry no semantic meaning.

This cake is especially popular in Chinese bakeries and home kitchens for celebrations, afternoon tea, or as a gift. It’s known for its tender crumb and subtle sweetness, often flavored with vanilla, citrus, or matcha. Unlike denser traditional cakes, chiffon relies on whipped egg whites for lift, making it a favorite among health-conscious bakers due to its lower fat content compared to butter cakes.