What A Delicious Chiffon Cake
A Brown Derby First – The History of Chiffon Cake
There are many types of cake. Sponge, chocolate, and butter cakes are some of the many varieties available to us. At a certain time though the only kinds available were exactly those kinds of cake which is fine, but what would we have missed without some of the delightful varieties like my favorite, chiffon.
Its light airy nature may seem daunting at times but when I think of that texture that mixes with many different flavors, my desire for the cake overcomes my feelings that I don’t want to take the time to do it. That being said I know someone did something right when they first invented this cake. By some small effort, I was able to come up with how this delicate and moist cake came about. It was as follows.
Chiffon cake is a cake that is primarily made with oil instead of butter, making it a delightful balance between angel food cakes and butter cakes. Harry Baker was an insurance agent from Hollywood who is credited with the recipe of the first chiffon cake in the 1920s. He was someone who always dreamed of a cake that was a combination of sponge and butter cake.
In 1927 was when it was officially created, but he jealously guarded his secret recipe. Everyone wanted the recipe. After all, it was the first original cake recipe in 100 years and, therefore; everyone wanted a piece of it. Both MGM and RKO gave screen time to Baker’s creation. The chiffon cake was slowly put into the Brown Derby restaurant where it was the featured dessert on the menu.
It was kept secret until the 1940s when it was sold to General Mills. Baker went public with the recipe after wartime restrictions were released. When seeing an ad about the Betty Crocker empire he started to pursue negotiation with General Mills. They absolutely would not make a negotiation until the secret ingredient was revealed. It took them eleven months to come out with the perfect recipe for their cookbook. In 1948 it was finally perfected and hit all the magazines.
It was shortly thereafter turned into a corporate scheme to promote their Silkasilk flour and their Wesson oil in 1948. The promotion of General Mills’ chiffon cake recipe was most likely the reason that chiffon cake is as popular as it is today. Every baking book holds at least one chiffon cake recipe including the ever famous Betty Crocker Cookbook. Eventually, advertising came to a point where people had to send away for the recipe book as opposed to already getting the recipe put in the article.
You don’t see it too often at birthday parties anymore and it is rarely heard of today unless someone knows their cakes quite well, but when all is said and done it is a glorious cake. It is like an angel food cake with some actual substance to it, making it the perfect cake for many. Just trying serving a delicious chiffon cake at any party and be amazed by the reception it receives. Then amaze them with your stunning knowledge on how this cake was once the featured dessert at the Brown Derby and your party will be sure to be a hit. Chiffon cake anyone?
“Pecan Nutty Chiffon Cake”*
Ingredients: 7 separated eggs, 4 to 6 tbs of non-fat milk, 2 cups of all-purpose flour, 1 and ½ tsp of vanilla extract, ¾ cup of Splenda, ¾ cup of sugar, ½ cup of softened butter, 1 tsp of baking powder, 4 cups of confectioners’ sugar, 1 tsp of salt, 1 cup of chopped pecans, 1 tsp of salt, ½ tsp of cream of tartar, ½ cup of vegetable oil, and ¾ cup of water.
- In a mixing bowl combine the flour, sugar, Splenda, baking powder, and salt. Add the oil, egg yolks, water, and vanilla; beat until smooth. In another bowl beat the egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold into egg yolk mixture. Fold in the nuts.
- Spoon batter into an ungreased 10-inch tube pan. Cut through the batter with a knife to remove the air pockets. Bake at 325 degrees for about 60 minutes. Immediately invert the pan and cool completely. Run a knife around the sides and the center tube of the pan. Invert the cake on a serving plate.
- For the frosting combine the confectioners’ sugar, butter, vanilla, and enough milk to achieve the desired consistency. Frost top and sides of the cake.
- Enjoy the perfect party pleaser.
The base of a recipe from Taste of Home and then I molded it from there.
Article Source: http://EzineArticles.com/1899959
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