I have heard so much about how difficult it is to bake a chiffon cake... I was pretty nervous when I was folding my egg whites into the yolks mixture, dreading the outcome whether it would collapsed on me? But thank goodness the cake turned up quite fine... Though its not perfect, shrink & caved in a bit at the top sides (before inverted), I'm pretty happy for my maiden attempt. Texture is soft & fluffy yet not dry!! The cocoa flavor is strong but not too sweet just nice for my family. =) To me a well-made chiffon is one that is soft like cotton, light as air & fluffy like clouds! I have seen so so so many different flavors of chiffon cake recipes around. Mastering this cake would open the door to the whole new world of chiffon cakes – sky's your limit.
