Chiffon method

Chiffon cakes are egg foam cakes. The baker first makes a batter from the dry ingredients, egg yolks, oil, water and flavorings. In another bowl, the egg whites are whipped separately to soft peaks. The whites are then folded into the batter.

A leavener is added in chiffon cakes, unlike angel food cake, where the air whipped into the egg whites is the primary leavener. The result is a tall, light, tender cake that stays moist because of the oil.

Chiffon and angel food cakes are cooled completely in their pans, inverted but not touching the tabletop, with room for air circulation. This prevents the cake from falling in on itself. Once cool, a knife loosens the cake from the pan.