Discover the magic of making a melt-in-your-mouth cake with just 4 simple ingredients! This fat-free, yeast-free chiffon cake is so light and moist, it’s hard to believe how easy it is to make.

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For the London-based pastry chef and writer Nicola Lamb, 32, it’s the silky texture of chiffon that appeals most. “There was a time when crunchy bits in cake were popular,” she says.

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Preheat the oven to 350°. In a small bowl, stir together the honey and tea; let cool. In a medium bowl, stir together the flour and baking soda.

But pandan chiffon cake is its best-known product. Last year, the bakery sold about 85,000 whole pandan chiffon cakes per month, says Henry, at 22 Singapore dollars ($17) each.

But pandan chiffon cake is its best-known product. Last year, the bakery sold about 85,000 whole pandan chiffon cakes per month, says Henry, at 22 Singapore dollars ($17) each.

If you’re worried about this cake’s difficulty rating, don’t be. You’ll just need an electric mixer to whip the egg whites. When the eggs and oil are mixed with the dry ingredients, the ...

Lemon Chiffon Cake. Kathy Specht. Originally Appeared on Epicurious. Advertisement. About Our Ads; Solve the daily Crossword. 30,899 people played the daily Crossword recently.

The story of chiffon cake begins in the United States in the 1920s, during an era of culinary experimentation. The cake’s unique texture comes from its use of vegetable oil instead of the ...