what type of shortening is normally used for chiffon cakes
Chiffon cake Instead of the traditional cake ingredient butter or paste (such as shortening), vegetable oil is used; but this is difficult to beat enough air into. Therefore, chiffon cakes, like angel cakes and other foam cakes, achieve a fluffy texture by having egg whites beaten until stiff and folded into the cake batter before baking. Its aeration properties rely on both the quality of the meringue and the chemical leaveners. Its oil-based batter is initially blended before folding into the meringue.