National Chiffon Cake Day in USA

A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. Chiffon cake was invented by an insurance agent, Harry Baker, in Los Angeles. In 1927, he came up with an unusual cake that was light and fluffy, more tender than angel food, more flavorful than sponge cake. It became the toast of Hollywood.

Unlike other types of sponge cakes that use chemical/artificial leavener such as baking soda and baking powder, chiffon cakes are leavened mostly from the meringue (stiffly beaten egg whites). They are baked in a tall pan at least four inches deep and must be cooled upside down to retain their height.

Store chiffon cake can be stored up to 5 days at room temperature. Wrap it in plastic wrap to keep it fresh and prevent it from drying out. In the freezer: Place in a storage box or wrap in cling film to keep in the freezer for up to 3 months.