Chiffon cake with strawberries

A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. Unlike butter, the traditional fat used in cake making, it is difficult to beat air into oil, so chiffon cakes, like angel cakes and other foam cakes, achieve a fluffy texture by beating egg whites until stiff, and folding them into the cake batter before baking. The high oil and egg content creates a very moist cake, and as oil is liquid even at cooler temperatures, chiffon cakes do not tend to harden or dry out as traditional butter cakes might. This makes them much better-suited than many cakes to filling or frosting with ingredients that need to be refrigerated or frozen, such as pastry cream or ice cream. Chiffon cakes also tend to be lower in saturated fat than butter cakes, making them potentially more healthy than their butter-heavy counterparts. The lack of butter, however, means that chiffon cakes lack much of the rich flavor of butter cakes, and they are hence typically served accompanied with flavorful sauces or other accompaniments, such as chocolate or fruit fillings. it is also a delicious cake For other uses, see Cake (disambiguation). ... It has been suggested that this article or section be merged with cooking oil. ... Chicken egg (left) and quail eggs (right), the types of egg commonly used as food An egg is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. ... This article is about sugar as food and as an important and widely-traded commodity. ... For other uses, see Flour (disambiguation). ... [[Image:PIPEPEPEPEPEPEPEPEEPEPEPEPEPEPEPEPEPEPEPEPbe caused by ingredients like buttermilk, lemon, yoghurt, citrus, or honey. ... For other uses, see Butter (disambiguation). ... Angel cake is a type of cake that became popular in the U.S. in the 19th century. ... A butter cake is a cake in which one of the main ingredients is butter. ... Pastry cream, also called by its French name crème pâtissière, is a stirred custard, further thickened with starch. ... Missing image Ice cream is often served on a stick Boxes of ice cream are often found in stores in a display freezer. ... For other uses, see Chocolate (disambiguation). ... For other uses, see Fruit (disambiguation). ...

The chiffon cake was invented in 1927 by a California insurance salesman named Harry Baker, who also ran a small, part-time cake catering business. Mr. Baker used his recipe in catering, but did not disclose it to the public until he sold it to Betty Crocker in 1948. Crocker proclaimed the chiffon cake to be the "cake discovery of the century". Year 1927 (MCMXXVII) was a common year starting on Saturday (link will display full calendar) of the Gregorian calendar. ... This article is about the U.S. state. ... Betty Crocker, an invented persona and mascot, is a brand name and trademark of American food company General Mills. ... Year 1948 (MCMXLVIII) was a leap year starting on Thursday (link will display the 1948 calendar) of the Gregorian calendar. ...

Sources

Wikimedia Commons has media related to:

Chiffon cake

• CampCuisine Glossary
• "When Harry Met Betty", The Rake Magazine—an article about Harry Baker and the chiffon cake
• Chocolate Chiffon Cake Recipe from Rose's Kitchenette