From Cook's Country
Chiffon cake should have the airy height of angel food cake with the richness of pound cake. For our chiffon cake recipe, we eliminated the unnecessary step of sifting the dry ingredients. We also perfected the method for beating our eggs to avoid little pockets of cooked egg whites.
Serves 10 to 12
Separate the eggs when they’re cold; it’s easier. You will need a tube pan with a removable bottom for this recipe. Our favorite, the Chicago Metallic Professional Nonstick Angel Food Cake Pan, has both a removable bottom and “feet” to support the pan while the cake cools. If your pan is footless, invert the cake onto the neck of a wine bottle to cool.
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