Chiffon describes foods with a light, fluffy, airy texture, typically achieved by folding whipped egg whites or stabilised gelatin into a base. Chiffon cakes use beaten whites and oil for a tender, lofty crumb; chiffon pies and mousses set with a foam structure that melts on the tongue. The technique depends on stable aeration: whites whipped to the right stage, folded gently to keep the bubbles intact, and set by baking or chilling. The result feels indulgent while containing less fat than butter-based equivalents. It is a classic patisserie method for turning simple mixtures into ethereal desserts.