There chiffon cake it is a light and delicious cake, with a velvety taste and a soft and fluffy consistency.
A particular name that derives from American cuisine, and which recalls the fabric of the same name, impalpable and very soft. But if it is from America that arrives, let’s find out what story is hidden behind it!
It seems like it’s all thanks to Harry Baker, who in the 1920s found himself in Hollywood as an insurance man. An unusual guy apparently, who loved numbers, but above all sweets.
In his small kitchen at home, alongside his mother, he tried 400 variations before obtaining the Chiffon Cake: tall, soft and fluffy. Initially it was one fruit piewith orange, grapefruit and apricot.
The dessert tiptoed into restaurants all over Los Angeles, but Baker didn’t reveal the secret for twenty years. The young insurance agent, not liking butter because it was considered too heavy for spontaneous and graceful leavening, preferred to use seed oil! And, with what results!
If you love this type of dessert, don’t miss its version al coffeeor another equally tall and soft cake, like the one at coconut and chocolate.
This recipe has already been read 43 times!