A chiffon cake is a very light cake made with 7-8 eggs, using both the whites and yolks, vegetable oil as the fat, baking powder/soda as the chemical leavening agent, sugar, flour, baking powder, and flavorings. It is a combination of both butter and foam type cakes.
A few examples of different types of chiffon cakes are apple, chocolate, and coconut.
When the chiffon cake comes out of the tube pan, this is what the outside looks like because some of the outside of the cake gets stuck to the inside of the pan.
This coconut chiffon cake has a yellow, soft interior.
The first step to the mixing method of a chiffon cake is to beat the egg yolks until they are thick and lemon colored. Then, add liquid, sugar, and salt to the egg yolks. Beat all of this together until it is thick. Next, gently fold the flour into the yolk mixture. Finally, beat egg whites until stiff peaks are formed and fold into the flour-yolk mixture with a rubber scrapper.
The first step to the mixing method is to beat the egg yolks until they are a thick, yellow color.
After adding liquid, sugar, and salt, gently fold flour into the yolk mixture.
Finally, beat egg whites until stiff peaks are formed and then fold that into the flour-yolk mixture.
The link above is a recipe on how to make a red velvet chiffon cake. This cake uses the same mixing method as the one described above and uses the same leavening agent, fat, and eggs that every chiffon cake should use.
This orange chiffon cake recipe is almost exactly the same as the other chiffon cake recipes that I have made in class, except for this cake was made with orange instead of just the basic chiffon cake.