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Chiffon cake

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ChiffonCake

Chiffon Cake

Said to have been created in the late 1940s by a professional baker, chiffon cake is distinguished from others of its genre by the fact that oil, rather than solid shortening, is used. It contains leavening, such as baking powder, and stiffly beaten egg whites, which contribute to its rather sponge cake-like texture.

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