Chiffon Cake

August/September 2010

Why this recipe works:

Chiffon cake should have the airy height of angel food cake with the richness of pound cake. For our chiffon cake recipe, we eliminated the unnecessary step of sifting the dry ingredients. We also perfected the method for beating our eggs to avoid little pockets of cooked egg whites.

From our TV Show Watch This Recipe

It was billed as the "cake discovery of the century" In the late 1940's. Can chiffon cake still stand up to the hype?

Season 4: Retro Desserts

Serves 10 to 12

Separate the eggs when they’re cold; it’s easier. You will need a tube pan with a removable bottom for this recipe. Our favorite, the Chicago Metallic Professional Nonstick Angel Food Cake Pan, has both a removable bottom and “feet” to support the pan while the cake cools. If your pan is footless, invert the cake onto the neck of a wine bottle to cool.

Ingredients

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Chiffon Cake

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