Chiffon Cake
from Betty Crocker's Picture Cookbook, 1950s edition

"Light as angel food, rich as butter cake."

An American creation of the 1920s, the chiffon cake is a cross between a foam cake and a shortened cake (butter cake). Because it uses oil instead of butter, it is extremely moist and stores well. Chiffon cake has a pleasing light texture and keeps its shape well, so it can travel to a potluck or picnic without damage. (from Cooking A to Z)

Historical note: It was in 1948 that Betty Crocker (a brand name and trademark of General Mills) introduced the Chiffon Cake and hailed it as "the cake discovery of the century!" A California insurance salesman, Harry Baker,  invented the recipe in 1927. He baked his cakes in the Los Angeles area and for Hollywood restaurants, but he never divulged the secret recipe. Harry decided that Betty Crocker should share in his special recipe and he traveled to Minneapolis to finally divulge the secret. And the Chiffon Cake was given to cooks across the nation.

Chiffon Cake was iced with a light "fluff" topping made with heavy cream and fruit. Chiffon cake took off quickly and became one of the premiere baking trends of the late '40s and early '50s.

For 10" tube pan or 13x9" oblong pan	For 9" tube pan or 9" square pan or 9x5x3"loaf pan
2 cups 1 1/2 cups 3 tsp. 1 tsp. 1/2 cup 6 3/4 cup 2 tsp. 2 tsp. 6 (3/4 cup) 1/2 tsp.	1 1/8 cups 3/4 cup 1 1/2 tsp. 1/2 tsp. 1/4 cup 3 3/8 cup 1 tsp. 1 tsp. 3 (1/2 cup) 1/4 tsp.	sifted flour sugar baking powder salt cooking (salad) oil egg yolks, unbeaten cold water vanilla or other flavoring grated lemon rind egg whites cream of tartar

Preheat oven to 325° F. Set out pans, but do NOT grease.

Sift together the dry ingredients: flour, sugar, baking powder and salt. Make a well in the center and add in order the oil, egg yolks, cold water, vanilla and lemon rind. Beat with a spoon or mixer until smooth.

In a separate bowl, add the cream of tartar to the egg whites and beat until they hold very stiff peaks. Do not underbeat. It is very important to make sure that the egg white foam is beaten until very, very stiff. The foam provides most of the structure for the cake.

Pour egg yolk mixture in a thin stream over entire surface of egg whites, gently cutting and folding in with a rubber spatula. Fold gently. . . bringing scraper across bottom of bowl, up the side and over. Turn bowl and continue just until blended.

Pour into ungreased pan. Bake until surface springs back when lightly touched with the fingertip (no imprint will remain).

Bake 10" tube at 325° for 55 minutes, then at 350° for 10 to 15 minutes
Bake 9" tube at 325° for 50 to 55 minutes
Bake oblong pan at 350° for 45 to 50 minutes
Bake loaf pan at 325° for 50 to 55 minutes
Bake square pan at 350° for 30 to 35 minutes

Invert tube pan immediately and let hang until cold. To cool other cakes, rest edges of pan on two other inverted pans, upside down.

Loosen with spatula. Turn pan over; hit edge sharply on table to loosen. The cake should drop out.

Frost and trim cake as desired. Chiffon cakes are also delicious unfrosted.

Variations:

Maple Pecan Chiffon

Follow recipe above for larger cake except omit vanilla and lemon rind. Sift only 3/4 cup white sugar with the dry ingredients. Add 3/4 cup brown sugar (no lumps) to the sifted dry ingredients. Use 2 tsp. maple flavoring. Gently fold in 1 cup very finely chopped pecans.

Butterscotch Chiffon

Follow recipe above for larger cake except omit sugar and lemon rind. Add 2 cups brown sugar to sifted ingredients. Finish with Penuche Frosting.

Pineapple Chiffon

Follow recipe above for larger cake except use pineapple juice or syrup in place of water. Add to "well" 1/2 cup well drained finely crushed pineapple.

Chocolate Chip Chiffon

Follow recipe above for larger cake except increase sugar to 1 3/4 cups and omit lemon rind. At the last, sprinkle over batter and fold in carefully with a few strokes 3 squares (3 oz.) grated chocolate. Frost with Creamy Chocolate Icing.

Spice Chiffon

Follow recipe above for larger cake except omit vanilla and lemon rind. Add to the dry ingredients 1 tsp. cinnamon, 1/2 tsp. each of nutmeg, allspice and cloves. 2 Tbsp. of caraway seeds may be added.

Orange Chiffon

Follow recipe above for larger cake except omit vanilla and lemon rind. Add 3 Tbsp. grated orange rind. All or part orange juice may be used in place of water. Finish with Orange Butter Frosting.

Bit O' Walnut Chiffon

Follow recipe above for larger cake except omit lemon rind. At the last, sprinkle over batter. . . gently folding in with a few strokes. . . 1 cup very finely chopped walnuts. (If black walnut flavor is desired, use black walnuts or 1/2 tsp. black walnut extract.) Frost top and sides with Browned Butter Icing with toasted walnut halves.

Cherry Nut Chiffon

Follow recipe above for larger cake except omit lemon rind, use only 1 tsp. vanilla. Use 1/4 cup maraschino cherry juice and 1/2 cup water. At the last, sprinkle over batter. . . and fold in with a few strokes. . . 1/2 cup each very finely chopped nuts and well drained maraschino cherries.