AIs there a big difference in texture and taste between chiffon and angel food cakes? What do you all prefer and why?

ASo no one here has ever made a chiffon cake? Does any one know what the difference is?

The difference between the two is that angel food doesn't contain any fats or leaveners, it relies solely on the egg whites for volume. Chiffon has oil, whole eggs and baking powder, it's a moister cake, a little more similar to a butter cake but still light and airy.

AThank you, Scrumdiddlycakes.:smile: