Chiffon cake

Chiffon cake is a type of cake that is known for its light, airy texture and high rise. The cake is made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. It is a combination of both butter cake and sponge cake.

History

The chiffon cake was invented in 1927 by Harry Baker, a Los Angeles insurance salesman turned caterer. Baker kept the recipe secret for 20 years until he sold it to General Mills in 1947. The recipe was then made public in a Betty Crocker pamphlet published in 1948.

Preparation

The preparation of a chiffon cake involves the careful separation of egg whites and yolks, and the whipping of the egg whites to a stiff peak. The oil and egg yolks are mixed together, along with the dry ingredients. The whipped egg whites are then folded into this mixture. The batter is baked in a tube pan, which allows the batter to climb up the sides, giving the chiffon cake its characteristic high rise.

Varieties

There are many varieties of chiffon cake, including lemon, orange, and chocolate. The flavorings are added to the batter before baking. Some recipes also include a glaze or icing that is drizzled over the top of the cake after it has cooled.

See also

• Angel food cake
• Pound cake
• Genoise
• List of cakes

References

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