[She nods understandingly. Alright, she can work with this. This being Noctis.]
Hopefully they're the same thing where you're from as they are where I'm from, but the key to chiffon cakes is that they use vegetable oil, not butter - and you've got to beat egg whites until they're stiff and foamy so the cake is light and fluffy. And that last part can be kind of frustrating.
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[She nods understandingly. Alright, she can work with this. This being Noctis.]
Hopefully they're the same thing where you're from as they are where I'm from, but the key to chiffon cakes is that they use vegetable oil, not butter - and you've got to beat egg whites until they're stiff and foamy so the cake is light and fluffy. And that last part can be kind of frustrating.