Discover the magic of making a melt-in-your-mouth cake with just 4 simple ingredients! This fat-free, yeast-free chiffon cake is so light and moist, it’s hard to believe how easy it is to make.

When Betty Crocker introduced chiffon cake to the world in 1948, orange chiffon was one of the lead recipes. Tan’s version uses mandarin oranges, which fill the markets in Singapore before the ...

What's not to love about chiffon cakes? They're light, airy, and fluffy, yet so satisfying for the tummy. Cake lovers might enjoy this Pandan Chiffon Cake recipe which Chef Shirley Santos-Yanga ...

Heralded as "the first new cake in 100 years" when it was introduced, the chiffon cake -- one of the darlings of midcentury cuisine -- became famous for its wonderfully light and airy texture ...

It's a classic chiffon cake, lightened by baking powder and egg whites, flavored with pumpkin puree and traditional pumpkin pie spices.

Chiffon cake was introduced to Hollywood in the '20s and America in the 1940s. Its light, airy texture made it popular, but its moist, buttery taste set it apart from angel food.

Preheat the oven to 350°. In a small bowl, stir together the honey and tea; let cool. In a medium bowl, stir together the flour and baking soda.

For the London-based pastry chef and writer Nicola Lamb, 32, it’s the silky texture of chiffon that appeals most. “There was a time when crunchy bits in cake were popular,” she says.

Heat oven to 350 degrees. Sift dry ingredients into a mixing bowl (except cream of tartar). Separate eggs. Mix the yolks in a small bowl with the pumpkin, oil and water. Make a well in the center ...