Does having potato as an ingredient in a chiffon cake sound too heavy for you? Try using U.S. dehydrated potatoes in place of fresh potatoes. These potatoes are light, airy, and have excellent texture ...

Heralded as "the first new cake in 100 years" when it was introduced, the chiffon cake -- one of the darlings of midcentury cuisine -- became famous for its wonderfully light and airy texture ...

When it comes to desserts that strike the perfect balance between elegance and indulgence, the Chocolate Chiffon Cake ...

Baker, a hobby cook, began making the cakes for celebrity functions and the famous Brown Derby restaurants and, finally, sold the recipe to General Mills in 1947. Chiffon cake became popular in ...

1 cup very ripe bananas, mashed and pushed through a sieve 1 teaspoon vanilla 1. Preheat oven to 325 degrees. Sift the cake flour, sugar, baking powder and salt into a mixing bowl. 2. Make a well ...

Like the gossamer feeling of its namesake fabric, chiffon cake is blissfully soft. ... That’s what you get with this recipe from Bon Appétit’s July 1991 issue. And, ...

Note: "American Cake" author Anne Byrn notes that this "authentically American" cake was created in the 1920s in Los Angeles by Harry Baker, an insurance salesman and hobby baker. "Baker ...

According to various online sources, today is National Chiffon Cake Day. Until recently, I had no idea that such a day existed, and I'm still not sure how this confection earned its national day ...

It's a classic chiffon cake, lightened by baking powder and egg whites, flavored with pumpkin puree and traditional pumpkin pie spices.

Coconut Chiffon Cake with Coconut Glaze Photo: Victor Prado for The Wall Street Journal, Food Styling by Jamie Kimm, Prop Styling by Nidia Cueva ...

Myra Edwards of Miami asked for help making a fried cornbread that her late mother-in-law made and her husband loved. She remembered that “she started with three parts regular flour to one part ...

Total time: 1½ hours plus cooling time for the cake Servings: 12 to 16 Note: This recipe calls for a 10-inch angel food cake pan (preferably a pan with a removable insert).