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The chiffon in chiffon cake is the transliteration of the French chiffon (originally meaning chiffon), which means that this cake has a light and soft texture like silk. The legend of chiffon cake was invented in 1927 by a man named Harry Baker in Los Angeles, USA. The reason why chiffon cake has a fluffy and soft texture is due to the use of meringue made from egg whites, and the light and refreshing taste is due to the use of salad oil and the addition of water. Moreover, various flavoring materials can be added to the cake to make the taste more varied, which is also one of its great charms. It has low calories and can be eaten directly without adding anything after baking. This is why it remains so popular. The characteristic of chiffon cake is that it stands tall after baking. This cake uses natural vanilla oil, so there is less added.
