How Do You Make A Chiffon Cake?
Invented in the late 1920s, the Chiffon cake became wildly popular after the public release of the recipe in 1948 in “Better Homes and Gardens” magazine. Hundreds of variations on the recipe sprang up all over the United States, many in response to contests sponsored by General Mills.The cake owes its popularity to its simplified mixing method and its use of baking powder and vegetable oil, which insure its reliability and light, airy texture. It also uses equal quantities of eggs yolks and whites, which makes it practical and economical. It remains a favorite dessert, whether served simply with fresh fruit or made elaborate with chocolate and whipped cream. Preheat oven to 325 degrees F. Have all ingredients at room temperature. Whisk together, in a mixing bowl, the flour, baking powder, 1 1/4 cup sugar, and the salt. Add oil, water, egg yolks, vanilla and rind to dry ingredients. Whisk until mixture is smooth. Beat egg whites and cream of tartar to soft peaks in a large mixing bowl.
