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A '''chiffon cake''' is a very light [[cake]] made with [[vegetable oil]], [[Egg (food)|eggs]], [[sugar]], [[flour]], [[baking powder]], and flavorings.
InsteadIts distinctive feature is that its recipe uses vegetable oil instead of the traditional cakefat ingredientthat is solid at room temperature, such as [[butter]] or paste (such as [[shortening]]). However, vegetablethis oilmakes isit used; but this ismore difficult to directly beat enough air into the batter. Therefore, chiffon cakes, like [[Angelangel food cake|angel cakes]] and other foam cakes, achieve a fluffy texture by having egg whites beaten until stiff and folded into the cake batter before baking. Its aeration properties rely on both the quality of the [[meringue]] and the chemical leaveners. Its oil-based batter is initially blended before folding into the meringue.
A chiffon cake iscombines amethods crossused betweenwith ansponge oil cakecakes and a spongeconventional cakecakes. It includes baking powder and vegetable oil, but the eggs are separated and the whites are beaten before being folded into the batter, creating the rich flavor like an oil cake, but with a lighter texture that is more like a [[sponge cake]]. They can be baked in tube pans or layered with fillings and frostings.<ref name="Epicurious">{{cite web | url=http://www.epicurious.com/archive/howtocook/primers/cakestypes | title=CAKES: RECIPES AND TIPS | publisher=Epicurious | accessdate=9 October 2015 | author=Malgieri, Nick}}</ref>
==Characteristics==
The high oil and egg content createscreate 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 cake]]s might. This makes them 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]]. The lack of butter, however, means that chiffon cakes lack much of the rich flavor of butter cakes
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==History==
The chiffonrecipe cakeis wascredited invented in 1927 byto Harry Baker (1883–1974), a [[California]] insurance salesman turned caterer. Baker kept the recipe secret for 20 years until he sold it to [[General Mills]], which spread the recipe through marketing materials in the 1940s and 1950s. Theunder the name was changed to "chiffon cake", and a set of 14 recipes and variations was released to the public in a [[Betty Crocker]] pamphlet published in 1948.<ref>{{cite book|year=2004 |title= The New Best Recipe |location= Brookline, MA |publisher= [[America's Test Kitchen]]}}</ref>
== In popular culture ==
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