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I get a lot of requests for this chiffon cake recipe. Chiffon cakes are making a come back right now, maybe reason being, it has lesser cholesterol and fat content and people feel less guilty eating it.
Most of the time chiffon cakes are baked in a tube pan. I, however, don't have a tube pan and bake this cake in just any kind of pan. I have used this cake recipe to make just about any special occasion cake from one layer sheet cake to a five tier wedding cake.
Making a chiffon cake can be a little bit tricky. Because the cake's volume is achieved by whipping up the eggwhites until stiff peaks form, it is vital that there is no eggyolk or speck of or grease in the bowl. Oil inhibits the foam formation in eggwhites. Adding sugar and cream of tartar also helps in creating more volume and stability.
After the cake has been taken out of the oven, run a knife or metal spatula around the cake and immediately take it out of the pan. Do not let if cool down in the pan or the steam that has been trapped inside will deflate the cake.
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