Hi Anna. Don't worry, you're certainly not alone! Chiffon cakes can be tricky because like angel food cake, it's meant to be baked in an ungreased pan. This is because it's so delicate that it needs to be able to grip the sides of the pan in order to rise up, otherwise it winds up rather dense and deflated. I'd recommend giving your pan and good deep cleaning, either with the Dawn Power Dissolver that we use in our test kitchen, or any of your favorite grime-fightning cleaners. Allow some soaking time in very hot water as well just to loosen up anything you can't see. After it's been cleaned and dried, you may have better success. Fingers crossed for an intact chiffon!

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