Published May 1, 1996.
For an improved chiffon cake recipe that was light but rich, with deep flavor, we made some adjustments to the original chiffon cake recipe, which tended to collapse or explode because the structure base of this cake—flour and eggs—is so sensitive. Rather than whipping all of the egg whites for this cake, we mixed some unbeaten egg whites into the dry ingredients along with the yolks, water, and oil. This provided the structure we were seeking to hold the cake together while also giving us the perfect chiffon cake: moist, tender, and flavorful.
If the egg whites to be whipped are not at room temperature, set them in a pan placed in hot tap water and stir them until they are tepid.
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