6. Cooling

1. Invert the pan immediately and cool the cake upside down to prevent collapse.
2. Once cooled, run a knife around the edges to release the cake.

7. Optional Glaze

1. Mix powdered sugar with lemon juice or milk for a glaze.
2. Drizzle over the cake and garnish with fresh berries.

Recipe Variations

• Citrus Chiffon: Add 2 tbsp lemon or orange zest for a tangy twist.
• Chocolate Chiffon: Substitute 1/4 cup of flour with unsweetened cocoa powder.
• Matcha Chiffon: Add 2 tbsp of matcha powder for an earthy flavor.