Chiffon cake is a very light cake, which is made of vegetable oil, eggs, sugar, flour, baking powder and seasoning. Unlike butter, which is a traditional fat used in cake making, it is difficult to turn air into oil, so chiffon cakes, like angel cakes and other foam cakes, achieve fluffy texture by beating the egg whites until they are stiff and folding them into the cake batter before baking. The high content of oil and eggs creates a very moist cake, because oil is liquid even at colder temperatures, and chiffon cakes will not harden or dry like traditional butter cakes. This makes them more suitable for filling or freezing raw materials that need refrigeration or freezing than many cakes, such as pastry cream or ice cream. Chiffon cakes also tend to have lower saturated fat content than butter cakes, which makes them probably healthier than cakes with more butter. However, the lack of butter means that pancakes lack the rich flavor of butter cakes, so they are usually accompanied by delicious sauces or other condiments, such as chocolate or fruit stuffing.
Chiffon cake was invented in 1927 by a California insurance salesman named Harry Baker, who also runs a small part-time cake catering enterprise. Mr. Baker used his cookbook in catering, but it was not made public until he sold it to Betty Crocker on 1948. Crocker declared chiffon cake as "the cake discovery of this century".
Completely cooled.
Bake in a preheated 165C/325F oven for 40-45 minutes. After baking is completed, the baking mold is inverted on the bottle until it is completely cooled.
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