Heavenly Chiffon Cake (with Lots of Tips)
I don't like very moist steamed-pudding type textures, so I made a light and airy chiffon. I couldn't take photos of all the steps, but I always remove the mold by hand. I think that's the best way to do it.
Making a successful chiffon cake depends on the meringue. As long as the meringue is properly made, you don't need baking powder. Once you get used to making meringue, you can do it in less than 10 minutes. This cake is not that sweet, so add more sugar if you like. (Recipe by La Land)