Chiffon cake originated in California and was created by Henry Baker, who was an insurance salesman and then went into catering. There are plenty variations on the recipe – I’ve seen a few with oil and some without. The main thing about chiffon cake is that the egg whites are whisked separately and then folded into the rest of the batter. The result is a light cake with quite a soft feel, even when it’s cooled down or chilled.
You can bake chiffon batter in different moulds, like flowers or pretty rings, then ice it with a simple, lightly flavouredglace icing, like rose water or orange blossom. It can also be baked in a regular tin, then sliced, once cool, and filled with whipped fresh cream and macerated fruit. If you do fill it with cream, the nice thing about a chiffon cake is that it doesn’t go so hard in the fridge like a butter cake would.
I filled this chiffon with fresh cream that I flavoured with vanilla seeds and tangerine juice. I also macerated strawberries in a little lemon juice and honey. It makes a lovely tea time treat and we devoured it within minutes!