A chiffon cake has the qualities of both the batter-type and foam-type cakes. The addition of cooking oil makes it spongy and moist, and it is the most popular variety in Taiwan today.
戚風蛋糕則兼具麵糊類與乳沫類的優點，它加有沙拉油，所以膨鬆且具有濕度，目前鮮奶油蛋糕都屬於此類，紅葉的蛋糕也不例外，但它烘焙出的蛋糕比一般戚風蛋糕還要鬆軟。