What is the ideal cooking temperature for a chiffon cake?

The ideal cooking temperature for a chiffon cake is 160°C. This temperature allows the cake to bake evenly and rise properly due to its unique batter, which includes both oil and beaten egg whites. Chiffon cakes require a moderate temperature to ensure that they develop a light, airy texture while also allowing the structure to set without becoming too dry.

At 160°C, the heat penetrates the cake gently, helping it to expand and maintain moisture, which is crucial for the characteristic texture of a chiffon cake. Baking at too high a temperature can lead to the cake rising too quickly, resulting in cracks or a dense structure, while too low a temperature would hinder the cake from rising adequately.