With a heavy marketing campaign, it wasn’t long before the cake became a national sensation. General Mills fine-tuned the method and ingredients over 11 months and released the chiffon recipe in 1948. Finally, in the late 1940s, he sold the recipe to Betty Crocker’s parent company, General Mills. He even sold cakes to the Brown Derby, which featured the dessert on its menu.īaker kept his original formula secret for decades. He moonlighted as a caterer and was soon baking the popular creation for the Hollywood elite. Harry Baker is the salesman who came up with the original formula in the late 1920s. Or look to Southeast Asian flavors for inspiration with a fragrant pandan coconut chiffon cake. Fold cacao nibs into a chocolate cake for extra depth and crunch. Try a classic orange variation, but complement the flavors a little with rich hazelnuts. Chiffon is really a simple cake to make, lending itself to a host of flavor possibilities and accents. ![]() 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. ![]() ![]() And the delicate creation was originally developed by a Los Angeles insurance salesman. 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, seemingly weightless as angel food but with a moist tenderness almost like a rich butter cake.
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