Chiffon cake

The high oil and egg content create a very moist cake that does not tend to harden or dry out as traditional butter cakes might. This makes it better-suited than many cakes to fill or frost with ingredients that need to be refrigerated or frozen, such as pastry cream or ice cream. The lack of butter, however, means that chiffon cakes lack much of the rich flavor of butter cakes. File:Chiffonjf1939.JPG|Hokkaido cake, a chiffon cupcake filled with cream, French Baker (Philippines) File:Lemon Chiffon Cake.jpg|Lemon chiffon cake ==History==

The recipe is credited to Harry Baker (1883–1974), a Californian insurance salesman turned caterer. Baker kept the recipe secret for 20 years until he sold it to General Mills, which spread the recipe through marketing materials in the 1940s and 1950s under the name "chiffon cake", and a set of 14 recipes and variations was released to the public in a Betty Crocker pamphlet published in 1948. ==See also==