You may be tempted to skip the finishing touches. Don't.
It’s advised to cool chiffon upside down to keep the delicate crumb from collapsing. That’s what I did with Rito and Tacinelli’s cake: I inverted the pan onto a wire rack, aware that the cake would be compacted some since it had risen above that lip. Then I walked away.
When the cake was cool, I started the soaking process. What I learned was to trust Rito and Tacinelli implicitly when it comes to desserts. First, you must pour on the dairy mixture slowly, in stages. Pour a little, walk away, pour a little more, walk away again. If you make a pitcher ofOnce the dairy is all soaked in—which, fair warning, takes an hour-plus—you transfer the whole cake to the fridge for an overnight rest. Don’t try to rush this.
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