A very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavoring. It is unique in that it uses vegetable oil rather than traditional fats such as butter or shortening that are solid at room temperature.
Chiffon cake combines the methods of sponge cake and traditional cake. It can be baked in a tube pan, or layered with filling and frosting. In the original recipe, the cake tin is not lined or greased, which allows the cake batter to stick to the sides of the pan, allowing the cake to rise better, and also provides support to keep the bubbles stable while the cake cools upside down.
