Many people have told me that chiffon cake is one of the easiest type of cake to bake. I on the other hand think otherwise. For chiffon cake, you need to beat the egg yolks and whites separately. You cannot overbeat the whites else it the cake will be hard and not airy. However, you cannot under beat the whites either. The recipe always says beat the egg whites till stiff but the problem I am always facing is how stiff is consider stiff? Is it stiff enough or needs further beating? I've only made a pandan chiffon cake before using Fern's mom's recipe. Of course her mom made it better than me but I was very satisfied with the outcome of my chiffon.