Hi Shalini. Thanks for your question! While you could incorporate some almond flour into a chiffon cake recipe, please know that the final texture, crumb and height of your cake will likely differ from the traditional results. Chiffon cakes, which rely on the lift generated by the large amount of air whipped into the egg whites, are intended to be light and delicate. Adding the almond flour will make that batter a touch heavier. You may not see as much rise when you bake the cake and you may have a denser crumb when you slice into it.

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