Chiffon cake is the progeny of pound cake (rich and tender) and angel food cake (light and airy). It seemed less intimidating than angel food cake (because it includes baking powder), and more likely to taste delicious (I think angel food cake can end up a little cottony). It’s dairy-free, and perfect for topping with fruit. I’ve been wanting to bake one for awhile.
The chiffon cake turned out well- rich but airy. My only complaint was that it tasted a little oily, like pumpkin bread sometimes does. Next time, I might try emulsifying the eggs and oil in a blender.