Chiffon Cake
For a cake that is moist and tender yet still has enough structure, decrease the flour, add an egg yolk, and beat only some of the egg whites.
A cookbook recipe exclusively for All-Access members from The Perfect Cake
For a cake that is moist and tender yet still has enough structure, decrease the flour, add an egg yolk, and beat only some of the egg whites.
This is a members' feature.