The Chiffon Mixing Method

Chiffon cakes are among my favorites. While this mixing method does take a little more effort than other mixing methods, the final result is worth it. Chiffon cakes are different from other foam cakes because they include a decent amount of fat, whereas most foam cakes contain little or no fat. This creates a cake that is very light and fluffy, while still being moist and rich.

The Chiffon Method calls for mixing the ingredients in three parts—dry ingredients, wet ingredients, and egg foam—and then combining them all together. It is extremely important to take extra care when folding the egg whites into the batter. Take your time and be patient in order to preserve as much air in the whites as possible.