A chiffon cake is a sweet baked good which combines a batter with a foam-type (sponge) cake. This type of cakes combine the richness of batter cakes such as high content of liquid whole eggs, fat and granulated sugar and the lightness and delicacy of angel food or sponge cakes.¹

What is the difference between chiffon cake and regular cake?

A chiffon cake combines methods used with sponge cakes and conventional cakes. It includes baking powder and vegetable oil, but the eggs are separated and the whites are beaten before being folded into the batter, creating the rich flavor like an oil cake, but with a lighter texture that is more like a sponge cake.

Why do they call it chiffon cake?

Chiffon cake was invented by an insurance agent, Harry Baker, in Los Angeles. ... Calling it “high, light and handsome,” General Mills declared the cake “light as angel food, rich as butter cake.” The secret, it turned out, was vegetable oil.