Chiffon cake is a classic and for good reason. Beaten egg whites give the cake its light, airy, lofty texture, egg yolks give it body, and the secret ingredient–vegetable oil–lends tenderness. For a citrus boost, drizzle the cake with lemon icing. From the venerable Joy of Cooking. Adapted from Irma S. Rombauer | The All New Joy of Cooking | Scribner, 1997 Chiffon cake with lemon icing was reputedly created for the Brown Derby Restaurant by insurance salesman Henry Baker in the late ’20s. And it’s been an American classic ever since. One taste of its lightly citrusy loveliness and you’ll understand why it’s a classic. Originally published April 21, 1997. – Renee Schettler Rossi CHIFFON CAKE WITH LEMON ICING INGREDIENTS For the chiffon cake 2 1/4c/270g sifted cake flour 1 1/2c/300g granulated sugar 1T/12g baking powder 1t/4g salt 5 large egg yolks 3/4c/180ml water 1/2c/120ml vegetable oil 1t grated lemon zest 1t/5ml vanilla extract 8 large egg w
Personal Chefs serving Palm Beach, Boca Raton, Fort Lauderdale and Miami Beach.