Chiffon Method

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This method resembles the angel food method in that the light and airy texture is derived from whipped egg whites. Chiffon cakes are much easier to make, however, because they contain baking powder and do not depend exclusively on the air whipped into the egg whites for leavening. Also, here the whipped whites are folded into a batter containing yolks, oil, water, and flour, as opposed to the angel food cake, where part of the sugar is mixed with the flour and this is then folded into the whipped whites. Chiffon cakes using baking powder are the most common variety; some also use emulsifiers.

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