Chiffon cake is usually made in a tube pan so there’s a column in the middle, which can be filled with fresh fruit - Liz & Max Haarala Hamilton Chiffon cake is American, a relation of angel food cake.

All products featured on Epicurious are independently selected by Epicurious editors. However, when you buy something through our retail links, Condé Nast may earn an affiliate commission. Picture, ...

Dear SOS: Several years ago you published a lemon chiffon cake recipe for Passover. It called for sifting cake flour and potato starch several times and cooking down lemon juice. It might have been ...

1) Preheat your oven to 325 degrees. 2) Sift all of the dry ingredients (flour, sugar, baking powder and salt) together 3 times in a large bowl and set aside. 3) In a separate large bowl whisk the egg ...

Lemon chiffon cake, with its airy texture and bright citrus flavour, is a dessert that feels like sunshine on a plate. Known for its lightness and versatility, this cake has a fascinating history that ...

Adaptations of Western-style desserts, such as cream sponge cakes, are especially popular with the younger Japanese. While yuzu may be the citrus of choice in Japan, we have flavoured these cakes with ...

Start off the year as boldly as the fire horse with our black sesame chiffon cake. It is just as slight as it is flavorful!

Chiffon cakes were popular in the ’50s and ’60s. There is no butter in them; oil gives the cake moistness instead. Egg whites and baking powder provide the leavening. Chiffon cakes differ from sponge ...

The American version of angel food cake is beautifully light and looks wonderful topped with fresh berries Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s ...

Heat the oven to 350 degrees. Place the lemon juice and grated zest in a small saucepan. Bring to a slow boil. Simmer 4 to 5 minutes. (There should be 6 tablespoons of liquid. If not, add water.) Set ...