Chiffon cake: airy with yolks and oil

Useful to know

Chiffon cake combines an airy texture with the richness of yolks and oil. King Arthur’s recipe whips egg whites separately before folding them into the remaining mixture. [1]

This differs from angel food cake, which uses an egg-white base without the same added fat. The source notes that chiffon remains soft when chilled, which matters when selecting a filling. Do not transfer a butter-cake method indiscriminately. Keeping air in the combined mixture is part of its particular structure.