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Vintage Chiffon Cake recipe

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Vintage Chiffon Cake recipe

The chiffon cake was created in 1927 by Harry Baker, who sold his recipe to General Mills in the 1940s.

A traditional chiffon cake is a light cake which is a cross between an oil cake and a sponge cake. The important feature of a chiffon cake is that the eggs are separated, then the whites are whipped in a separate bowl with a stabilizer before being folded into the batter. This adds volume and a lighter texture to the cake.

Chiffon cake does not require a specialty pan. I typically use a 9 inch springform mold, but that's what I have here for pans in that size. I recommend cutting a circle of parchment paper to place in the bottom of the pan since that will make it easier to remove the cake from the pan. As long as the pan you choose holds a similar volume of batter to a 9 inch springform mold, it should work. You can also do this in smaller pans such as loaf pans to make a fancy layered cake with preserves or icing between the layers.

The important feature with this cake is not to grease the chosen pan since the cake will need to cool inverted.

Now you can make a Chiffon Cake recipe at home in all its retro glory.

Chiffon Cake recipe

Ingredients

Preheat oven to 325 degrees F.

In a large mixing bowl, sift together the flour, baking powder, salt, and half the sugar. Set aside.

In a separate bowl, whisking the egg whites with the tartaric acid until foamy. Gradually add half the sugar. Continue whisking until there are stiff peaks.

In yet another bowl, mix the vanilla extract, oil, milk, and egg yolks until just combined. Gradually add the remaining sugar until just mixed.

Fold the flour mixture into the oil mixture until just mixed.

Gently fold in the egg white mixture.

Pour the mixture into the cake pan. Bake 50 minutes, then increase the temperature to 350 degrees F for the last ten minutes (or until tester is clean).

Remove the cake from the oven and invert the pan onto a rack. Let cool for 20 minutes before removing the pan.

Run a knife along the edge of the pan and remove the cake from the mold. Peel off the parchment paper. Let cool completely before serving.

Serves: 12.

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