雪芳蛋糕（Chiffon cake），中国大陆和**称戚风蛋糕，此类蛋糕是混合面糊类和乳沫类两种面糊，改变乳沫蛋糕的组织和颗粒而成。雪芳蛋糕最大特色是口感松软，采用分蛋打发的技巧，使组织包有充分空气而爽口细致，同时因为以植物油取代牛油，空气也较易藏于蛋糕之内。此外，这亦使蛋糕的热量较低。然而，雪芳蛋糕没有了牛油蛋糕独有的香味。

雪芳蛋糕是于1927年由美国加州一个兼营小型蛋糕店的保险经纪Harry Baker所发明。然而，蛋糕的配方直到1948年才被公开。

戚风蛋糕只是一种音译，chiffon原指一种布料，名为乔其纱，由于戚风蛋糕口感柔软绵滑好似乔其纱一般，所以有取其名称为chiffon cake，音译为戚风蛋糕。

A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. It is a combination of both batter and foam type (sponge type) cakes.

Instead of the traditional cake ingredient butter or paste (such as shortening), vegetable oil is used; but this is difficult to beat enough air into. Therefore, chiffon cakes, like angel cakes and other foam cakes, achieve a fluffy texture by beating egg whites until stiff and folding them into the cake batter before baking. Its aeration properties rely on both the quality of the meringue and the chemical leaveners. Its oil-based batter is initially blended before folding into the meringue.