According to various online sources, today is National Chiffon Cake Day. Until recently, I had no idea that such a day existed, and I'm still not sure how this confection earned its national day of ...

Makes 12-16 servings. Recipe is reprinted with permission from “American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-Loved Cakes” by Anne ...

Though I’m trying to read two books, I always end up picking up some cookbook I’ve left laying around the house and leafing through it. I only stop when I see a recipe that makes me start compiling an ...

My beloved Gram Mather’s birthday is June 23, and she has been much in my thoughts lately, though she died nearly a half century ago. She was a willowy, elegant woman with beautiful hands and a ...

Note: This recipe calls for a 10-inch angel food cake pan (preferably a pan with a removable insert). Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, ...

1. Position rack in lower third of the oven and preheat to 325 degrees. Sift together the flour, baking powder and salt and set aside. 2. Put the egg yolks and whole egg in the large bowl of an ...

Preheat oven at 160°C fan forced/180°C regular. Beat egg whites and cream of tartar with an electric mixer till soft peaks. Add sugar one tablespoon at a time a beat thoroughly after each ...

Add Yahoo as a preferred source to see more of our stories on Google. Close up of chiffon cake with a cut slice - A.Z.T/Shutterstock For anyone who may be unfamiliar, chiffon cake is a type of sponge ...

There are several variations of chiffon cake – popularly pandan, orange and coffee – with the pandan flavour being perhaps the most well-loved among Malaysians. This recipe is for a chiffon cake ...