When Betty Crocker introduced chiffon cake to the world in 1948, orange chiffon was one of the lead recipes. Tan’s version uses mandarin oranges, which fill the markets in Singapore before the ...

This is all about cakes that look like a work of art but are still made to be eaten. These recipes are for people who lo ...

What's not to love about chiffon cakes? They're light, airy, and fluffy, yet so satisfying for the tummy. Cake lovers might enjoy this Pandan Chiffon Cake recipe which Chef Shirley Santos-Yanga ...

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 ...

A chiffon cake is a splendidly tall, wildly easy, oil-based cake. It is rich in flavor from egg yolks, yet wonderfully light in texture because of copious amounts of stiffly peaked whites. The ...

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

Chiffon cake is one of the only cakes to have originated in America. Chapel Hill, N.C., cookbook author Jean Anderson shares its history in “The American Century Cookbook” (Clarkson Potter, 1997).

Preheat the oven to 350°. In a small bowl, stir together the honey and tea; let cool. In a medium bowl, stir together the flour and baking soda.

Heat oven to 350 degrees. Sift dry ingredients into a mixing bowl (except cream of tartar). Separate eggs. Mix the yolks in a small bowl with the pumpkin, oil and water. Make a well in the center ...

As it promoted the cake, General Mills marketed variations -- 14 of them at one time -- for the chiffon. And with such a simple method, the cake easily lends itself to a little creativity.