Noelle carter updating chiffon cake

Fold cacao nibs into a chocolate cake for extra depth and crunch.Or look to Southeast Asian flavors for inspiration with a fragrant pandan coconut chiffon cake. Best of all, the method is simple, requiring a handful of basic ingredients and a few kitchen tools.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.

The glaze will keep, covered and refrigerated, for up to 1 week.The delicate creation was originally developed by a Los Angeles insurance salesman.Though it may seem like a Betty Crocker-era relic, the cake is as relevant today as it was when it first revolutionized the baking world more than half a century ago.(Skip the buttercream icing, it just seems to weigh it down.) The cake can also be hollowed out and filled with chiffon filling for a truly elegant dessert.(Cookbooks of the '50s seemed to use the word "elegant" quite often.

Leave a Reply