My Goals and Discoveries
Whipped egg whites make chiffon cake fluffy, but there’s also baking powder to guarantee lift.
A high ratio of eggs gives chiffon cake a bouncy resilience, and vegetable oil keeps it moist and tender. “Training” the cake into shape with a damp towel prevents it from drying out, so it doesn’t crack.
A log, not a branch
We roll the cake from the short side, not the long side, which makes it easier to control. It also produces a chubbier log and a more graceful spiral.
Filling that stays put
Cream cheese is a stealth ingredient: It lends body and tempers sweetness, without making the filling taste cheesy.