Chiffon cake is a very light and airy cake that’s made with oil, eggs, sugar, flour, baking powder, and flavorings. Its unique texture is achieved by beating the egg whites separately from the yolks and folding them gently into the batter, creating a foam that makes the cake especially soft and fluffy.
Unlike traditional butter cakes, the oil in chiffon cakes makes them more moist and tender. Chiffon cakes are often baked in a tube pan, which helps the cake rise higher by providing more surface area for the batter to cling to as it bakes.
This type of cake was invented in the 1920s by Harry Baker, a California insurance salesman turned baker. He kept the recipe a secret for over two decades before selling it to General Mills, who then released it to the public in the late 1940s, promoting it as the first new cake in 100 years. Chiffon cakes can be flavored in many ways (like lemon, orange, or chocolate) and are popular for their light texture, making them a favorite choice for layered cakes and various desserts where a lighter cake is desired.
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