The light airy texture comes from whipping the whites
What kinds of leaveners are used for chiffons?
Baking Powder and Mechanical whipping
Order of combination
Combine yolks and oil, stir in rest of liquids. Sift flour dry ingredients and 1/3 sugar, whip into yolk mixture Whip whites and add rest of sugar, whip to stiff peaks Fold meringue into batter Bake until it springs back, cool in pan
Describe Angel Food Method
Whip whites, tartar and salt to triple volume. Combine flour and half of sugar, reserve Add rest of sugar to whites and whip to soft peaks Sift flour and fold gently into whites with vanilla and lemon Place in ungreased pan, tap pan on table to settle air pockets Bake until golden brown and springs back Cool upside down or on rack