Chiffon Please! More Or Less Egg Whites To Make A Fluffy Cake?

Baking By ericahawaii Updated 3 Oct 2015 , 1:24pm by Brookebakescake

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ericahawaii Posted 2 Oct 2015 , 10:03pm
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Magic Mouthfuls Posted 3 Oct 2015 , 4:52am
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I'm not sure about the egg whites....they are a protein and therefore their place is structure, not fluffiness. I use a super fine  'cake flour' it's low protein and really finely milled compared to normal flour.  It makes all the difference in fluffiness IMO.

In saying that, if the low protein flour makes a difference, perhaps less egg whites (less protein) would help too? 

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Brookebakescake Posted 3 Oct 2015 , 1:24pm
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But isn't the fluffiness part of the structure?

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