When I try a new chiffon recipe, I like to scale it down to a 3 egg recipe and use my 7 inch aluminium push pan tin from Lakeland. I also prefer to use large eggs. Below are recipes I have tried and scaled down along with comments. Although I have added the baking powder I do not add any as I use self raising flour. Some recipes also use cream of tartar to stabilise the egg whites but again I omit this as I have found it unnecessary.
