Supported by By Tanya Bush Photographs by Anthony Cotsifas In 1927, an Ohio-born insurance salesman named Harry Baker, having ...

A chiffon cake recipe is also generally made in a tube pan, so it cooks evenly. As for the main differences between the three cakes, a sponge cake doesn’t rise quite as tall; an angel food cake ...

Chiffon cake is American, a relation of angel food cake. Both are light but chiffon is slightly richer because it contains ...

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 ...

I found this recipe for Pecan Pie Chiffon Cake. Chiffon cakes are generally light and fluffy so I thought this would be a ...

This confetti cake recipe is exactly that ... Bring on the Southern charm with three layers of fluffy butter chiffon cake topped with a nutty, boozy, custardy filling made from finely chopped ...

That’s what you get with this recipe from Bon Appétit’s July 1991 issue. And, to me, there is no better cake for spring. If you’re worried about this cake’s difficulty rating, don’t be.

This cake is an especially light and moist take on the honey cake that is traditionally eaten for Rosh Hashanah, the Jewish New Year. The tea in the batter and the lemon in the glaze add flavor ...