While I could appreciate a chiffon cake back then, I wasn’t a superfan. Chiffon cakes seemed a little stiff and lean. Plus, they’re fussy: there’s sifting; cake flour instead of all-purpose flour; superfine sugar instead of regular granulated; an uneven number of egg whites and egg yolks; cream of tartar; and a minimum of three bowls just for the cake layers. Oh, and chiffon cakes have a tendency to dip in the center as they cool. Gosh, where do we sign up!?
