This is my first attempt baking a chiffon cake without using the chiffon cake pan but instead with a normal round 7 inch pan and a parchment lined base to ensure a smooth surface for 'frosting' the cake with almond spread. And I inverted the cake with the support of 2 overturned glasses. I adapted the recipe from anncoo's Pistachio Chiffon Cake but I substituted ground pistachio with almond meal. The cake turned out well, delicious, light and soft like any other chiffon cake. Almond Chiffon Cake ~ 杏仁戚风蛋糕 ( Adapted from 'here'. ) Ingredients (A) 4 egg yolks, (70 gm) with shell 45 gm caster sugar 45 gm vegetable oil 30 gm almond meal 60 gm plain flour 2 Tbsp cornflour 1/8 tsp salt 60 gm almond spread 50 gm milk Almond spread and flaked almonds for decoration (B) 4 egg whites 40 gm caster sugar Method Line the base of a 7 inch round pan with parchment paper. You can use a pan with remov