Chiffon Cake was developed in the 1930's that is between Angel Food and Pound Cake in texture.
I don't really like Angel Food, but Pound Cake just uses too much butter and eggs so I decided to try making a Chiffon Cake using this recipe from America's Test Kitchen. (you have to register to view).
Got a new pan with little legs so it could sit inverted while the cake cooled.
The first time I made it the egg whites were too stiff so they did not fold well and the
cake did not raise as well as it did this time.
Totally delish with strawberries and whipped cream.