Chiffon cake
Chiffon Cake
Chiffon cake (/ʃɪˈfɒn/; from the French word for "rag") is a type of cake that is notable for its light, fluffy texture. It is considered a hybrid of oil cake and sponge cake.
Etymology
The term "chiffon" is derived from the French word for "rag", alluding to the light, airy texture of the cake that is reminiscent of fabric. The "cake" part of the name comes from the Old Norse word "kaka", which has been used to refer to a baked, sweet dessert since the 13th century.
Ingredients and Preparation
The main ingredients of a chiffon cake include eggs, sugar, flour, baking powder, vegetable oil, and a flavoring agent such as vanilla extract or citrus zest. The unique texture of the cake is achieved by beating the egg whites separately from the yolks and then folding them into the batter. This creates a batter that is light and airy, resulting in a cake that is similarly light and fluffy once baked.
Variations
There are many variations of chiffon cake, including lemon chiffon cake, orange chiffon cake, and pandan chiffon cake. These variations typically involve the addition of different flavoring agents to the basic chiffon cake recipe.
History
Chiffon cake was invented in the United States in the 1920s by a baker named Harry Baker. He kept the recipe secret for 20 years before selling it to General Mills, who popularized the cake through their Betty Crocker brand.
See Also
External links
- Medical encyclopedia article on Chiffon cake
- Wikipedia's article - Chiffon cake
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