Chiffon Cake - soft or stiff peaks? And how to get butter flavor?
I'm struggling with recipes I find on the Internet regading how to make a super soft chiffon cake. Particularly, I'm confused about whether the meringue is supposed to be at the soft peak or stiff peak stage before adding to the batter. Which will result in a softer cake?
Also, I want my chiffon cake to be buttery flavor. The recipes I have found seem call for oil to be mixed with the egg yolk batter. Should I subsitute oil with butter to get a buttery flavor? If so, will it be a 1 to 1 ratio? Is there anything else I can do to really get a noticeable butter flavor?