It's unusual to butter and flour the pan when making a chiffon cake, but we liked the delicate crust that resulted. Because we did it this way, the cake must be cooled, inverted, on a rack, not on a bottle (the usual procedure for chiffons), or it will fall right out of the pan!
Don't be tempted to substitute lemon juice for orange juice in the recipe, as the cake will not be as tender.
