Maple-pecan chiffon cake recipe: A classic dessert recipe from 1956 - Click Americana (2024)

FAQs

What is the history of chiffon cake? ›

Chiffon cake was invented in the United States in the late 1920s by an American baker named Harry Baker. Baker was known for his delicious angel food cakes, but he wanted to create a cake that was even lighter and more delicate. After years of experimentation, he finally came up with the recipe for chiffon cake.

Whatever you want to call it, this cake involves chocolate and all kinds of other sweet indulgences that may help explain its name (with apologies, perhaps, to the actor Robert Redford). This is a popular, irresistible chocolate cake dessert with loads of chocolate, caramel topping, candy bars, and whipped topping.

That honor goes to a 4,176-year-old cake that was found in an Egyptian tomb, according to the Guinness organization. It is on display in a food museum in Switzerland.

An Elvis Presley cake is a single-layer classic yellow cake that's topped with a pineapple glaze. Much like a poke cake, the syrup and juices of the pineapple will seep into the cake through fork holes, resulting in a decadent, ultra-moist cake.

Jump to Recipe Print Recipe. Tom Selleck – Sometimes Better Than Sex Cake or Robert Redford is a Midwest dessert that is a shortbread crust, chocolate pudding layer, and cream top. I cannot tell you why this dessert is called Tom Selleck. I can take a few guesses though.

A two-tier Godfather themed cake featuring all hand-modeled and edible elements from the classic movie. The cake is lemon chiffon with a delicious raspberry butter-cream filling, covered in dark chocolate ganache and LMM fondant.

The chiffon cake mixing method is kind of a combination of the muffin method (where you just mix wet ingredients into dry) and an egg foaming method where we fold in whipped egg whites into the batter. The whipped egg whites is where the aeration, or creation of tiny air bubbles, occurs for this cake batter.

The History of Chiffon

The earliest incarnation of Chiffon as we know it today can be dated to 1938 when a nylon version of the fabric was invented, prior to that early Chiffon was made only from silk.

For the improper cake: Overmixing was done. Despite all flour and baking powder being incorporated in, more mixing was still done, causing the gluten in the flour to be activated, which traps air bubbles ( think about it like bread! ).

Why did chiffon cake collapse? ›

There could be a few possible reasons for a chiffon to collapse: 1. The egg white hasn't been whipped enough. If you whip the egg white until stiff peaks form, the cake would be tall and fluffy, but will also crack on the top surface.