Light, fluffy, and moist, chiffon cake is classically made with separated eggs and uses oil as the fat. The secret to this cake is to divide the eggs, whip the whites, and fold them into the batter to lighten it. A true chiffon cake is made with only oil, but the flavor of butter just can’t be beat, so this version combines the two. This recipe scales well to produce multi-tiered cakes: to make a 6-inch tier, halve the recipe and bake it in two 6-inch pans. To make a 10-inch tier, scale the recipe up to 1-1/2 times the batter, and bake it in two 10-inch pans.
此食谱摘自很棒的蛋糕装饰。阅读我们的审查。
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