回前頁Chiffon Cake
In the late '20s,word trickled out of California of a high-rising new cake that melted in your mouth. Its creator, a Los Angeles insurance salesman and hobby cook named Harry Baker, was soon baking his "Chiffon cake" for fancy Hollywood functions as well as for the Brown Derby restaurants. But he wouldn't divulge his recipe until General Mills paid him for it in 1947 . The "secret ingredient," it turned out, was vegetable oil. General Mills home economists went to work fine-tuning Baker's chiffon cake recipe, experimenting with different flavors. The company printed the basic recipe (plus many variations) in a leaflet in 1948 and again in 1950 in Betty Crocker's Picture Cookbook,calling this the "first new cake in a hundred years" and describing it as "light as angel food, rich as butter cake."