This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results

Chiffon cake

An American 20th century cake. It's unusual because of its lightness, which is brought about because oil - rather than fat - is used, and whisked egg whites are mixed into the mixture. Lemon is the most commonly-found flavour.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

Reviews / Comments

Not yet reviewed

Be the first to add a review