Ever since I started baking, chiffon has been my favorite cake to make, eat, and, especially, say. Light like an angel food cake but enriched with egg yolks and fat added, this moist dessert is delicate and light but with a little more substance and less sweetness. And while adding solid ingredients to chiffon would weigh it down, the cake is very receptive to alcohol. It's the perfect vessel to impart a spirit's more subtle flavors without the usual alcoholic wallop. I fell in love with the idea after tasting Alice Medrich's chiffon cake imbued with vin santo, but recently I've been favoring the smoky touch of mezcal, my favorite tipple.