Chiffon cakes are not only tall, light, and airy but they are also incredibly rich and tender. The height comes from the whipped egg whites, and the moist crumb is the result of a few egg yolks and vegetable oil. The key to a successful chiffon cake is perfectly whipped egg whites. When beating them, watch as they transform from a pale yellow to delicate white, and become smooth and shiny. When you lift the beater from the bowl they form peaks that yield with gravity. Once you have these beautifully whipped egg whites, make sure they retain air as you incorporate them into the rest of the chiffon cake batter. Chiffon cakes are traditionally baked in a tube pan with removable bottom. It is important to use an un-greased tube pan. Make sure that there is no trace of grease in the pan, or your cake wont rise. Once baked, the cake should stick to the sides of the pan. When you invert the pan and allow the cake to cool, it wont fall out of the pan. When ready to ice and serve the cake, simply run a knife along the outside edge of the pan and it will release itself beautifully.
