The Chiffon Cake
July 2nd 2007 03:23
I have my cravings for a good old fluffy slice of chiffon cake now and then. As I was shopping for a slice or two at the bakery (I was too lazy to make my own, I'm not that domesticated ya know!), I realised how the chiffon cake is much more complexed and substantiated than it is normally given credit for - "Beneath its surface lies complexity."
According to Wikipedia, 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 didn't 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."
Before chiffon, there had been but two types of cake. Foam cakes, like the Angel Food Cake, contain no shortening and rely on eggs for leavening. While the butter cakes rise with baking powder. Chiffon combines the two, relying on both eggs and baking powder, and, the clincher, adds Harry Baker’s secret ingredient: vegetable oil. The result delivers on every one of Betty Crocker’s promises: Chiffon is simple, virtually foolproof. Light, moist, rich. And above all, “glamorous.”
So, yesterday I gleefully went on a chiffon cake "shopping spree" and bought various flavours available of the humble chiffon cake - coffee, pandan (leaf used widely in asian cooking), chocolate, orange, lemon, strawberry etc. The variations were endless!
A Margarita Chiffon Cake...
I found this at 101cookbooks.com, which uses a generous amount of lime, a dose of Triple Sec, and of course tequila! Cool 
A Fresh Lime Chiffon Cake...
An Orange Chiffon Cake...
A Raspberry Chiffon Cake...
A Strawberry Chiffon Cake...
Mmm, the simple yet elegant and sophisticated chiffon cake is here to stay. From humble beginnings to sensational creations. Try making one of your own or head on over to your nearest bakery to pick up a slice today!
According to Wikipedia, 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 didn't 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."
Before chiffon, there had been but two types of cake. Foam cakes, like the Angel Food Cake, contain no shortening and rely on eggs for leavening. While the butter cakes rise with baking powder. Chiffon combines the two, relying on both eggs and baking powder, and, the clincher, adds Harry Baker’s secret ingredient: vegetable oil. The result delivers on every one of Betty Crocker’s promises: Chiffon is simple, virtually foolproof. Light, moist, rich. And above all, “glamorous.”
So, yesterday I gleefully went on a chiffon cake "shopping spree" and bought various flavours available of the humble chiffon cake - coffee, pandan (leaf used widely in asian cooking), chocolate, orange, lemon, strawberry etc. The variations were endless!
A Margarita Chiffon Cake...
A Fresh Lime Chiffon Cake...
An Orange Chiffon Cake...
A Raspberry Chiffon Cake...
A Strawberry Chiffon Cake...
Mmm, the simple yet elegant and sophisticated chiffon cake is here to stay. From humble beginnings to sensational creations. Try making one of your own or head on over to your nearest bakery to pick up a slice today!
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