One of my favourite blogs to try recipes from is Do what I like. Almost every recipe that I’ve tried from there has been a winner. In my rampage for low fat cake recipes, I’ve tried her chiffon cake.
In my mind, the key to a successful chiffon is that it is still soft and moist the next day. This is a big problem with sponge cakes for me, as it becomes hard and chewy very quickly. Luckily, this one was still just as delicious the next day. I scaled her recipe to use 3 eggs in a 9″ tube pan because I didn’t want to waste too many ingredients if it failed. But it worked and rose beautifully. The taste is just right for me, not too sweet. I think that I may try to cut the sugar back just a bit more. And I may want to play around, substituting strawberry puree for orange juice.
Look at the fine texture. Small crumbs, and not many big holes.