Light and airy chiffon cakes are one of my favorite desserts to make.  Baking a chiffon cake may seem daunting to some, but it’s totally worth it once you master the basics of this favorite Japanese pastry. Here are some tips and techniques for making the perfect chiffon cake.  Troubleshooting included!

What’s Chiffon Cake"
It is pronounced as SHE-fon cake.  Made with simple ingredients such as oil, eggs, sugar, flour, and flavorings, a chiffon cake is a light cake with spongy texture. Unlike other types of sponge cakes that use chemical/artificial leavener such as baking soda and baking powder, chiffon cakes are leavened mostly from the meringue (stiffly beaten egg whites). They are baked in a tall pan with at least four inches deep and must be cooled upside down to retain their height. Is Chiffon Cake The Same as Angel Food Cake"
You might be more familiar with Angel Food Cake as they are commonly sold in grocery stores.  The only difference between these two cakes is that Angel Food Cake uses no egg yolks and no fat, but chiffon cake includes them.

What Makes a Perfect Chiffon Cake and How to Achieve It"
Here are the characteristics of a perfect chiffon cake:

It rises tall and straight to the top of the chiffon cake pan without caving into itself.
No big holes or air pockets all around
The texture of the sponge is light, fine, airy, fluffy, and bouncy.
The sponge is very moist, and usually not overly sweet (especially if you are making a...