Chiffon Cake

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Appears in Cook's Illustrated May/June 1996

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.

SERVES12

TIME1½ hours, plus 2 hours cooling

WHY THIS RECIPE WORKS

For an improved chiffon cake recipe that was light but rich, with deep flavor, we made some adjustments to the original chiffon cake recipe, which tended to collapse or explode because the structure base of this cake—flour and eggs—is so se...

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