Good ol’ golden chiffon never fails me, even if she almost did. I almost underbaked this one too, but realizing this before I was on the road, I was able to pop it into the oven for 15 more minutes. This cake is spongy, not too sweet, and just delightful with a dollop of whipped cream and fresh fruit.
This recipe is from my high school gourmet foods teacher, Mrs. Tabish. It was actually next to the german hot milk cake that we made for class. As you can see the recipe has been used many times and is well loved by my family.