Chiffon cake

Chiffon cake

Chiffon cake with chocolate
Type	Cake
Place of origin	United States
Created by	Harry Baker
Main ingredients	Flour, vegetable oil, eggs, sugar
Media: Chiffon cake

A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. Being made with vegetable oil, instead of a traditional solid fat such as butter or shortening.

Chiffon cakes (as well as angel food, sponge, and other foam cakes) achieve a fluffy texture by having egg whites beaten separately until stiff and then folded into the cake batter before baking. Its aeration properties rely on both the quality of the meringue and the chemical leaveners such as baking powder.

Chiffon cake can be baked in a tube pan or layered with fillings and icings.^[1]

In the original recipe, the cake tin is not lined or greased, which enables the cake batter to stick to side of the pan, giving the cake better leverage to rise, as well as support in the cooling process when the cake is turned upside down to keep air bubbles stable.