The Chiffon Cake is decidedly my favourite cake. I favour it because it is light, cottony and low fat. I believe there are many out there who like this cake for the same reason as I do. I am quite confident in whipping up a basic chiffon - the basic pandan chiffon, orange chiffon etc do not intimidate me. However, as with most meringue based confectionery, the chiffon can become fickle and delicate when you try to disturb it.
I strive to be adventurous when I cook/bake and with the chiffon, I always have to brace myself for failures when I try something new. I've had my fair share of frustrations when I tried to introduce fresh fruits into the recipe. Chocolate, too destabilise the egg white and I remember baking 3 chocolate chiffon cakes, one after another, before I managed to get an intact, chocolate rich airy chiffon cake.