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| Chiffon Cake: Light and Airy |
Recipe adapted from Moosewood Cookbook
Sour cream in a chiffon cake is a really not right. But I’m dubbing this
recipe a chiffon cake because its fine light texture relies upon separated
eggs, like the classic chiffon. Stiffly beaten egg whites folded in lightly just before baking make the magic in a chiffon. Typically oils
are used to allow chiffon cakes to rise and be light. But despite this
cake’s sour cream and butter, it's light and airy—with added richness from
the dairy products.
