Q: Can I replace soybean oil with another type of oil in this recipe?
A: Yes, you can use a light-tasting oil like canola or vegetable oil as a substitute for soybean oil.
Q: Is it necessary to use low-gluten flour for this cake?
A: Yes, low-gluten flour is preferred as it gives the chiffon cake its characteristic light and fluffy texture.
Q: How do I know when the egg whites have reached the right consistency?
A: The egg whites should be beaten until they form soft peaks that slightly bend over at the tips.
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