Chiffon Sponge Cake I

The leavening in a chiffon sponge comes from both a chemical agent, baking powder, and the air whipped into the egg whites. This can make it a more practical choice in certain situations than the genoise type of sponge, which does not use a chemical leavener. The vegetable oil contributes moisture and gives the cake a longer shelf life than one made with butter. Another plus is that chiffon cakes tolerate freezing (and thawing) without a significant loss of quality.

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