Chiffon cake
Chiffon cake is a soft cake made of vegetable oil, egg, sugar, flour, baking powder and so on. It was not easy to knead the butter into the oil with butter, a fat ingredient that was traditionally used to make cakes. For this reason, when making chiffon cakes, such as an angelic cake and other foam cakes, put the egg whites in order to create the fluffy texture and soak up until hardened. He puts it back into the cake dough. Chiffon cake is very moist because it contains a lot of oil and egg material. Contrary to butter cakes, chiffon cakes hardly become hard or dry because the oil is in a liquid state at relatively low temperatures. Chiffon cakes are therefore suitable for cakes that are refrigerated or frozen with ingredients such as pastry cream or ice cream. Chiffon cakes generally contain less saturated fat than butter cakes and are more beneficial to health.