Time Period: 1946-1962
Though several of the cakes in this project were developed elsewhere and updated and/or perfected in America, chiffon is truly a homegrown bake. The style was invented by Harry Baker (no pun intended), who moved to LA in the '20s and began selling his cakes to local restaurants. He kept his technique (using vegetable oil instead of butter) a secret, finally selling it in 1948. This substitution made giant waves in the baking community, and now, using oil as the fat has become commonplace in all types of cakes.
So, how to put this? Do I not have the proper equipment? Am I not following the instructions correctly? Is Anne Byrn bad at conveying information when it comes to this family of cakes? Is it a combination of these factors? Because I have had terrible luck with every cake so far that depends on whipped eggs as the leavening agent. If I'm not supposed to grease the pan so that the batter can climb, how the hell is it supposed to get out of the tube pan?
I'll keep experimenting, and while it tasted fine and I was able to rescue it by turning into bread pudding, this one will join its angelic brethren at the bottom of the ranking.
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