The egg whites should be beaten well, but should not be beaten until they are in a figure 8 state that does not disappear immediately. Using the recipe of sponge cake or traditional muffin cake, the chiffon cake will shrink quickly when it is cold. Do not adjust the temperature frequently during baking. Rapid temperature changes may cause the cake to shrink when it comes out of the oven.

1. The egg whites should be beaten in place, and should not be beaten until they are in a figure 8 shape that does not disappear immediately.

2. Use the recipe of sponge cake or traditional muffin cake. The chiffon cake will shrink quickly when it is cold.

3. Do not adjust the temperature frequently during baking. Rapid temperature changes may cause the cake to shrink when it comes out of the oven.