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. Further, chiffon cakes tolerate freezing (and thawing) without significant loss of quality.

The popularity of the chiffon