As a child one of my favorite treats was sponge cake from the Chinese bakery, which was a super fluffy egg cake in a large muffin wrapper, so learning how to make chiffon cake was life changing.
Chiffon is a sponge cake where the lift and fluffiness comes from both baking powder and a meringue. With the addition of oil and the egg whites this sponge cake doesn’t dry out as easily as other types of meringue based sponges.
Once you make the cake I like to serve it with ~berries and cream~ because the sponge is so sweet and fluffy. Enjoy
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