Maple-pecan chiffon cake recipe: A classic dessert recipe from 1956 - Click Americana (2024)

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What is the history of chiffon cake? ›

Chiffon cake was invented in the United States in the late 1920s by an American baker named Harry Baker. Baker was known for his delicious angel food cakes, but he wanted to create a cake that was even lighter and more delicate. After years of experimentation, he finally came up with the recipe for chiffon cake.

What Are Vintage Cakes? Vintage cakes are vintage or “retro” because they've been around (and around and around) for centuries. They're known for their frilly, over-piped design and can be traced back to the French Rococo style of the 1700s – an age known for its ornate and gilded designs.

Chiffon cake is a hybrid between a sponge cake and a butter cake. Unlike most sponges, chiffon cake does contain both baking powder and oil; however, like a sponge cake, chiffon cakes are built on a foundation of separated, whipped egg whites and yolks.

The world's oldest known cake, baked during the reign of Pepi II in Egypt between BCE 2251 and 2157. Alimentarium, Vevey, Switzerland. The Egyptians gave us the world's oldest known cake–and also the world's oldest Tupperware as it happens.

1978: Hummingbird Cake

The tropical fruit and nut flavored cake was featured in a 1978 Southern Living, and has continued to be one of the most-requested recipes in our history.

However, the link between cakes and birthday celebrations may date back to ancient Roman times; in classical Roman culture, cakes were occasionally served at special birthdays and at weddings. These were flat circles made from flour and nuts, leavened with yeast, and sweetened with honey.

(a) (also cakey) a fool; a stupid police officer. 1770.

Chiffon cake was invented by an insurance agent, Harry Baker, in Los Angeles. In 1927, he came up with an unusual cake that was light and fluffy, more tender than angel food, more flavorful than sponge cake.

The History of Chiffon

The earliest incarnation of Chiffon as we know it today can be dated to 1938 when a nylon version of the fabric was invented, prior to that early Chiffon was made only from silk.

Mixing of Eggs and Milk into Cake

For the improper cake: Creaming was stopped prematurely, butter and sugar not fully mixed, insufficient air is incorporated. This causes the cake to be extremely dense, trapping air ( such as carbon dioxide released from baking powder ) during baking, creating such huge pockets.