Invented in 927 by a California insurance broker named Harry Baker, the recipe wasn't publicized until 1948, when Baker sold the cake store. So cakes better suited to those with refrigeration needs became more widely known.

Chiffon CakeThe chiffon cake is similar to the egg whisk sponge (the so-called egg whisk is the method of mixing the egg whites and egg yolks after they have been whisked separately), i.e., it is based on the production of the egg whisk sponge, adjusting the proportions of the ingredients and adding baking powder and cream of tartar when whisking the yolks and egg whites, respectively.

The chiffon cake has a fluffy tissue, high moisture content, light and unctuous flavor, and a moist and tender texture, making it one of the most popular cakes today. It is important to note here that chiffon cake has an unusually fluffy texture, and if the same weight of whole egg whisked sponge cake batter is baked at the same time as that of the chiffon cake, the volume of the chiffon cake may be twice that of the former. Chiffon cake has a soft texture? , sweet and tangy is an essential leisure food for outing's and movie theaters.

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Chiffon cake has a puffy tissue, high moisture content, light and unctuous flavor, and moist and tender texture, making it one of the most popular cakes today.

While the chiffon cake is very fluffy, it is elastic and has no feeling of softness, and it is delicious when eaten with a variety of sauces. In addition, chiffon cake can also be made into a variety of cake rolls, Boston pie and so on.

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