Hi all,  I’m actually visiting my sister in new York and want to make the chiffon cake from rose’s heavenly cakes. But I left my book at home. I know all the ingredients but forgot one thing, the extra egg white, am I suppose to put in in the batter or leave it in the egg whites to whip up?  If anyone can answer me this question I’d be much obliged. Thanks

Which chiffon are you making?  I’ll assume the orange or coffee and say that standard chiffon procedure is to whip all the whites separately.  If it’s the chocolate, though, you don’t whip any of the whites separately.

Hi Julie. I was making the orange glow and thanks. I think I was getting the two confused cause I remember there was a chiffon cake you use the unwhipped egg whites for structure. Thanks for the info.