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Topic: Chiffon cake

	Foam Cakes Recipe - Joyofbaking.com
		These cakes have a high proportion of eggs to flour and are leavened solely (except chiffon cakes) by the air beaten into whole eggs or egg whites.
		A basic sponge cake is made by beating the egg yolks and sugar until thick and lemon colored (when beaters are raised the mixture will form a ribbon as it falls back into the bowl) and then stiffly beaten egg whites (with a little sugar) are folded in.
		Chiffon Cakes were developed in the 1920's as an easy variation to the angel food cake but didn't appear in print until the 1940's.
	www.joyofbaking.com /FoamCakes.html (1464 words)

	Chiffon cake - Wikipedia, the free encyclopedia
		A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings.
		Unlike butter, the traditional fat used in cake making, it is difficult to beat air into oil, so chiffon cakes, like angel cakes and other foam cakes, achieve a fluffy texture by beating egg whites until stiff, and folding them into the cake batter before baking.
		Crocker proclaimed the chiffon cake to be the "cake discovery of the century."
	en.wikipedia.org /wiki/Chiffon_cake (277 words)

	Orange Chiffon Cake Recipe & Photo - Joyofbaking.com
		t first glance you could mistakenly think this chiffon cake was an angel food cake, for both have that tall circular shape and characteristic hole in the center which comes from baking the cake in a tube pan.
		Chiffon cakes, however, also resemble butter cakes in that they contain both baking powder and a fat, albeit in liquid form.
		Be sure to invert the cake immediately upon removing it from the oven as this keeps the cake from shrinking and losing its volume.
	www.joyofbaking.com /OrangeChiffonCake.html (1031 words)

	cakes_chiffongenoise
		Chiffon and angel food cakes are baked in tube pans so the inner tube provides support for the center of this rather delicate batter as it rises, then sets.
		When the cake is done and removed from the oven, it is turned upside down to cool so the spongy texture of the cake stretches, creating the open texture that's characteristic of chiffon cakes.
		In 1948 Betty Crocker introduced the Chiffon Cake and hailed it as "the cake discovery of the century!" Up to this point cakes were either the light sponge cake or a heavier butter or shortening cake.
	www.baking911.com /cakes/chiffongenoise.htm (1750 words)

	Chiffon Cake (Site not responding. Last check: 2007-10-01)
		Chiffon cake can be made plain and fancy in just about any flavor you could think of: lemon, orange, chocolate, peppermint, banana, or with bits of chocolate or nuts.
		Chiffon cakes may be baked either in tube (angel food) pans, or in 9-inch round cake pans.
		This filling can be used for a fluffy chiffon pie (simply spoon it into a prebaked pie shell) as well as the filling for a chiffon cake.
	www.kingarthurflour.com /recipes/getrecipe.php?id=R1542 (1398 words)

	World On A Plate: Orange Chiffon Cake- IMBB #16
		In 1948 Betty Crocker introduced the chiffon cake to America where it was hailed as "the cake discovery of the century!" Up to this point in cake history there were either light sponge cakes or the heavier butter or shortening cake.
		Chiffon cakes were a wonder to all home bakers as they mysteriously combined the richness of the butter cake with the light spring of an angel food or sponge cakes resulting in a more moist cake.
		Chiffon cake owes its unique texture to the use of vegetable oil instead of butter which has an effect on the oil on the foam structure of the beaten egg whites used in this cake.
	www.worldonaplate.org /world_on_a_plate/2005/06/orange_chiffon_.html (882 words)

	Star-Bulletin - By Request
		The Guava Chiffon Cake is a fusion dessert that's been around longer, probably, than the word "fusion" has been a trendy part of the culinary vocabulary.
		A classic European cake fused with a tropical fruit, guava chiffon is an airy treat with a jelly-like filling that well represents local desserts.
		Cake may be cut in half lengthwise and frosted as two layers, using the filling and frosting below.
	starbulletin.com /2000/01/12/features/request.html (533 words)

	Apricot Lemon Chiffon Cake Recipe
		Place the cake mix, egg yolks, nector, oil, lemon juice and lemon peel in a large mixing bowl, and with the same beaters used to beat the egg whites (no need to clean them), blend with an electric mixer for 1 minute.
		Bake the cake until it is golden brown and springs back when lightly pressed, 48-52 minutes.
		Run a long, sharp knife around the edge of the cake, and invert it onto a rack, then invert it again onto a serving platter.
	www.mealsmatter.org /recipes-meals/recipe/8474 (307 words)

	bakingsheet: Cooking School: Chiffon Cake
		Chiffon cake is a foam cake, similar in appearance to an angel food cake, but more similar in construction to a sponge cake.
		Chiffon cake lore states that in 1927, a Los Angeles baker, Harry Baker, invented the original chiffon cake.
		Chiffon cakes were introduced to the American public by Betty Crocker (aka General Mills) in 1948.
	bakingsheet.blogspot.com /2005/09/cooking-school-chiffon-cake.html (1036 words)

	Banana Chiffon Cake
		As soon as the cake is removed from oven, quickly invert the pan and let it cool.
		When the cake is completely cool, run a knife around the sides of the tube pan to remove the cake.
		Run knife at the bottom of cake to remove cake from the tube portion of the pan.
	jodelibakery.netfirms.com /cakes/banana_chiffon/banana_chiffon.htm (227 words)

	Cake Types
		Cakes that do not contain fat, such as sponge, angel food and chiffon cakes, are often referred to as foam cakes.
		Both foam and butter cakes lend themselves to limitless variations, depending on the flavorings added to the basic ingredients, the shapes of the pans used in baking, and fillings, icings and decorations used.
		Chiffon Cakes can be typically baked in a tube pan, as with Sponge Cakes.
	www.baking911.com /cakes/types.htm (1487 words)

	Recipe for Orange Chiffon Cake
		After the cake has cooled for 1 hour, it will be slightly warm and ready to be assembled.
		To depan, loosen the cake from the sides by inserting a metal icing spatula between the cake and the pan and gently working around the entire cake.
		The cake will be soft, but the warmth of it will soften the glaze and allow you to spread it easily.
	www.fabulousfoods.com /recipes/dessert/cakes/orgchiffon.html (685 words)

	Chiffon Cake with Lemon Icing from The Joy of Cooking
		Simple and classic, chiffon cake with lemon icing has been an American favorite ever since it was created for the Brown Derby Restaurant by insurance salesman Henry Baker in the late '20s.
		To unmold, slide a thin knife around the cake to detach it from the pan, pressing the knife against the pan to avoid tearing the cake.
		Slide the knife under the cake to detach it from the bottom.
	www.leitesculinaria.com /recipes/cookbook/chiffon.html (386 words)

	Lemon Chiffon Cake (Site not responding. Last check: 2007-10-01)
		7 egg yolks (with all-purpose flour) or 5 egg yolks (with cake flour)
		Let hang about 2 hours or until cake is completely cool.
		cake with knife or long, metal spatula; remove from pan.
	www.backofthebox.com /recipes/cakes/lemon-chiffon-cake.html (196 words)

	Crazy Chiffon Cakes: Creative Ways to Style Ordinary Chiffon Cake - Associated Content
		Because chiffon cake is remarkably sturdy and firm, you can use the top as a holding ground for a variety of decorations.
		Chiffon cake is like a canvass to a painting; so with a little creativity and budget, you just might be your kitchen's Michelangelo.
		Chiffon cake is like a canvass to a painting; so with a little creativity and budget.
	www.associatedcontent.com /article/262076/crazy_chiffon_cakes_creative_ways_to.html (683 words)

	Dark Chocolate Chiffon Cake Recipe
		Place the cake mix, egg yolks, water, oil coffee powder, and vanilla extract in a large mixing bowl, and with the same beaters used to beat the egg whites (no need to clean them), blend with an electric mixer for 1 minute.
		Bake the cake until it springs back when lightly pressed, and a toothpick inserted in the center comes out clean, 48-52 minutes.
		Recipe must be group that is; ingredients for making the cake must be separated from making the frosting so that beginners can easily follow the procedures.
	www.mealsmatter.org /recipes-meals/recipe/8470 (342 words)

	History of Chiffon Cake
		According to General Mills, Chiffon Cake is the first really new cake in 100 years.
		As word spread of this wonderful airy cake, he was continually asked for the recipe.
		The secret to Baker's light and airy chiffon cake was vegetable oil.
	whatscookingamerica.net /History/Cakes/ChiffonCake.htm (302 words)

	Chiffon Cake - Recipelink.com
		After two decades of carefully guarding his secret recipe, making his special cake only for the reigning royalty of the silver screen, the Hollywood baker-inventor Harry Baker sold his formula to General Mills, who gave his innovation the now-famous name chiffon cake.
		Chiffon cakes, like angel food cakes, are baked in ungreased pans so that the batter can cling to the sides as it rises during baking and the cake will not fall out when hung upside down to cool.
		Bake until the cake springs back when lightly touched in the thickest part with your fingertip and a wooden skewer inserted into the thickest part of the cake comes out clean, about 1 hour; to prevent falling, do not open the oven door until near the end of the minimum baking time.
	www.recipelink.com /cookbooks/1999/0811817687_2.html (1025 words)

	FLUFFY ORANGE CHIFFON CAKE (Site not responding. Last check: 2007-10-01)
		Pour batter into a greased 10-inch tube pan and bake at 350 degrees about 55 to 60 minutes until cake springs back when lightly touched.
		After cake is cooled, dust with confectioner's sugar or use the following frosting.
		Lichman frosted her prize-winning cake, and decorated it with orange slices and grated rind.
	cooking.philly.com /recipes/0939cakesthat2.asp (149 words)

	Chocolate Rum Chiffon Cake recipe from Stephanie Zonis and more chocolate recipes on StarChefs
		Foam-type cakes, such as this one, are hung upside down after baking to cool.
		Carefully loosen cake from pan sides and tube, using a plastic knife so you won't scratch your pan and avoiding an up-and-down motion on the cake sides.
		If bottom of cake sticks to pan, hold serving plate and pan together, and bang GENTLY on table to loosen cake bottom (I have not had this trouble with this particular cake, though).
	www.starchefs.com /chocolate_lovers/2003/html/may/recipe_02.shtml (818 words)

	COCONUT CHIFFON CAKE (Site not responding. Last check: 2007-10-01)
		For cake, preheat oven to 325°F. In a large bowl, combine flour, all but 2 tbsp of sugar, baking powder, salt and coconut.
		Run a knife through batter to burst any air bubbles and bake in oven for 1 hour, until cake springs back when touched (do not open oven door until at least 50 minutes have passed).
		Garnish cake with a light sprinkling of the toasted coconut.
	www.canadianhomeandcountry.com /recipes/viewrecipe.php?id=118 (329 words)

	MomsMenu \| Recipe Finder Chiffon Cake
		Chiffon cake are sometimes frosted, sometimes only dusted with powdered sugar.
		Orange Chiffon Cake: Use orange juice instead of half the water, and instead of lemon rind and vanilla, use 1 to 1 1/2 tablespoons of grated orange rind.
		Chocolate Chiffon Cake: Add 1 ounce unsweetened chocolate, melted, after the oil and eggs yolks are added.
	www.practicalkitchen.com /cgi-bin/sefer.cgi?display:963639940-16581.txt (286 words)

	Penny Eisenberg: Recipe - Honey Coffee Chiffon Cake
		A cross between a spongecake and a chiffon, this cake is fluffy and fine-textured.
		Bake the cake for 55-65 minutes or until a toothpick inserted into the center of the cake comes out with no moist crumbs attached.
		Hold the cake up on the palm of one hand (on its board) and pat the remaining nuts on the side of the cake.
	www.pennyeisenberg.com /recipes/chiffon_cake.html (330 words)

	GMA Recipe: Chocolate Craqueline Mousse Cake
		Bake the Chocolate Chiffon Cake as directed in a 10 x 3-inch round cake pan until a cake tester gently inserted into the center of the cake comes out clean, about 35 to 40 minutes.
		Remove the cake from the refrigerator, run the blade of a long sharp knife under the cake, then slip a wide spatula directly under the cake and transfer to a clean plate.
		The cake freezes well, so if you want to use only one of the layers, the second layer can be double wrapped in plastic wrap and frozen for another time.
	www.wchstv.com /gmarecipes/chocolatecraquelinecake.shtml (1492 words)

	cake Cakes & Pies - Compare Prices and Reviews - Shop Smart at Shopzilla! (Site not responding. Last check: 2007-10-01)
		Tortuga Rum Cakes Down the way where the nights are gay they make this super moist...
		Bittersweet Pastries 10" Rocky Mountain Mudslide Cake It's a mountain of a cake.
		Cakes in 6 Flavors Diminutive cakes from Downey's pack a flavorful punch in six mouth...
	www.shopzilla.com /7Y_-_cat_id--16030103__keyword--chiffon+cake (504 words)

	RecipeSource: Lemon Chiffon Cake
		Serve this cake plain, with lemon curd, with whipped cream or with a nest of strawberries in the center.
		Preheat oven to 325'F. Sift together the cake flour, sugar, baking powder and salt in a large bowl.
		To loosen the cake for serving, run a knife around the edges.
	www.recipesource.com /baked-goods/desserts/cakes/08/rec0806.html (238 words)

	Lemon Chiffon Cake
		Jen Castle's fabulous cake earned her a blue ribbon at the Coconino County fair in Flagstaff, Arizona.
		Immediately invert the cake, still in the pan, onto the neck of a wine bottle or a large funnel.
		Invert the cake onto a serving plate and remove the pan.
	www.oprah.com /foodhome/food/recipes/food_200309_cake.jhtml (285 words)

	eG Forums -> Hawaiian Guava Chiffon Cake
		Now - I loved this cake - light and fruity, subtle and not too sweet - precisely the kind of cake that appeals to those living in warmer climes (and Asians for the most part).
		Their cakes are all basically a sponge cake base and they just change the frostings, fruits and colours.
		There are four different recipes for Guava cake but the one that looks most likely to return a light sponge is the Guava Chiffon cake.
	forums.egullet.org /index.php?showtopic=67519 (1450 words)

	The Food Timeline: cake history notes
		Terminologically, too, the earliest English cakes were virtually bread, their main distinguishing characteristics being their shape--round and flat--and the fact that they were hard on both sides from being turned over during baking...in England the shape and contents of cakes were graudally converging toward our present understanding of the term.
		Bundt cake & gugelhopf, kulich, brioche & Sally Lunn.
		Cakes were eaten to celebrate birthdays long before they were called "birthday cakes." Food historians confirm ancient bakers made cakes (and specially shaped breads) to mark births, weddings, funerals, harvest celebrations, religious observances, and other significant events.
	www.foodtimeline.org /foodcakes.html (18465 words)

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