Tasting Table: Baking Expert Kristina Lavallee Explains Why Separating Eggs Matters for Chiffon Cake

In this expert-driven feature from Tasting Table, Kristina Lavallee breaks down a foundational technique in chiffon cake baking: why eggs must be separated to achieve the cake’s signature airy texture.(tastingtable.com)

Kristina explains that while chiffon cakes will bake without separating whites and yolks, the final texture is dramatically impacted. Whipped egg whites create the lift and delicate crumb that define chiffon cakes, and incorporating yolks too early can collapse that vital structure.

“It’s definitely worth taking the time to whip the yolks and whites separately if you want that light, airy texture chiffon cakes are known for,” says Kristina.

Her insight reflects the technical precision and deep baking knowledge that have positioned Kristina as a nationally recognized authority in modern cake artistry.

🔗 Read the full article:https://www.tastingtable.com/1992223/step-skip-separate-eggs-chiffon-cake/