chiffon cake
Said to have been created in the late 1940s by a professional baker, chiffon cake is distinguished from others of its genre by the fact that oil, rather than solid shortening, is used. It contains
LEAVENING, such as baking powder, and stiffly beaten egg whites, which contribute to its rather spongecakelike texture.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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