Chiffon batter

Chiffon batter is the mixture behind chiffon cake. A professional cooking text describes it as a batter containing flour, egg yolks, vegetable oil and water that is folded into whipped egg whites.

The yolk batter is made first and is fairly fluid. The whites are whipped separately, and the two are combined gently so the foam keeps its air. Baking powder is normally included as well, so the cake does not rely on the egg foam alone for its rise.

Oil, rather than solid fat, is what gives chiffon cake a moist, tender crumb that stays soft. The folded-in whites make it light and springy, so it sits between a rich butter cake and a dry, airy angel food cake.