Chiffon cakes are, as the originator Harry Baker opined, “something cosmic.” A chiffon cake is in the family of aerated, egg-based foam cakes — like sponges and angel food cakes — all sky-high and light. With the addition of oil, a chiffon bakes up into one of the most versatile cakes in the baking repertoire. They’re great with a simple glaze; they can be cut in half and filled with flavored whipped cream, mascarpone, or custard; or used instead of ladyfingers in a Charlotte cake or a trifle.
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I have a pretty fast paced life. I'm fairly successful and travel a lot. Come from a really good family and love to spend the time I have with them and friends.