Chiffon cake is an airy and springy cake that is incredibly easy to eat as it's so light! It involves separating eggs first, then using the egg whites to create a meringue that will be incorporated into the egg yolk and flour mixture to achieve the light and fluffy texture. Chiffon cakes are generally baked in a tube-shaped pan that is not non-stick. This allows the cake to cook evenly, and gives a surface for the cake to cling to as it rises (so that it does not sink back on itself later).
After discovering Hojicha powder (Hojicha is a roasted green tea), I am addicted to baking with it and felt it would go wonderfully as a chiffon cake. I have also added whipped cream and tapioca pearls to this cake, but that is totally optional. Chiffon cake is delightful on it's own without any toppings.