Chiffon cake origin:
It was invented by an insurance agent named Harry Baker in California in 1927. It was not until 1948 that Baker sold the cake shop that the recipe was Make it public. Therefore, cakes that are more suitable for refrigeration are known to more people.
The preparation method of chiffon cake is similar to that of split-egg and stirred sponge cake (the so-called split-egg stirrer refers to the method of beating the egg whites and egg yolks separately and then mixing them). Based on the egg-splitting stir-type sponge cake, adjust the proportion of raw materials, and add baking powder and tartar powder respectively when stirring the egg yolks and egg whites.
Chiffon cake features
Chiffon cake has a puffy texture, high moisture content, light and not greasy taste, and a moist and tender texture. It is one of the most popular cakes.
Although the chiffon cake is very soft, it is elastic and does not feel soft. It is delicious when topped with various sauces. In addition, chiffon cake can also be made into various cake rolls, Boston pie, etc.