This was my second attempt to improve on the texture of the chiffon as I like the chiffon cake texture to be softer and more moist. I finally did it and what I did to improve the chiffon texture was to use the combined volume of 125 mls. of orange cum lemon juice and 50 g of corn oil instead of the original volume and weight in the ingredients. I also added a tsp of both lemon and orange paste to give the chiffon a more intense color of orangy lemon.
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