The chiffon cake uses vegetable oil
While making a chiffon cake, you use 4-6 eggs but you seperate the yolks from the whites
Whip the egg whites with cream of tartar until stiff peaks are formed, then add in sugar in 2-3 batches.
Fold in the egg whites and other egg yolk batter gently to mix the two together, being careful not to mix too hard and break the stiff peaks
Pour the cake batter into a cake pan and bake until it is done. Once done, let the cake cool upside down and then enjoy!
This recipe is similar to our chiffon cakes because she uses the same ingredients as us.