White vinegar is a water-soluble transparent acid. It can neutralize the basicity of egg white, to stabilize egg white and get more volume when whipping. So it can be used as a substitute of Tartar powder in the production of Chiffon cake. Egg white can form steady bubbles under pH 4.6~4.8, which was applied to prepare Chiffon cake. In this paper, the effects of vinegar amount on physicochemical properties and sensory quality of the as-prepared Chiffon cake were studied The best amount of white vinegar was determined as 6.0%.