While digging in to a slice of cake is always a treat, a bite of chiffon cake is a different experience. A type of sponge cake, chiffon cake is wonderfully light and fluffy, with a pillowy texture ...

Chiffon cakes were popular in the ’50s and ’60s. There is no butter in them; oil gives the cake moistness instead. Egg whites and baking powder provide the leavening. Chiffon cakes differ from sponge ...

A favorite of golden age Hollywood, the airy confection is entrancing a new generation of bakers. Credit... Supported by By Tanya Bush Photographs by Anthony Cotsifas In 1927, an Ohio-born insurance ...

Heralded as “the first new cake in 100 years” when it was introduced, the chiffon cake — one of the darlings of midcentury cuisine — became famous for its wonderfully light and airy texture, seemingly ...

With an origin story out of Old Hollywood, chiffon cake is at once airy and rich. By Ligaya Mishan A century ago, chiffon cake did not exist. It did not grace the plates of our forebears, surreal in ...

Heralded as “the first new cake in 100 years” when it was introduced, the chiffon cake – one of the darlings of midcentury cuisine – became famous for its wonderfully light and airy texture, seemingly ...