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 ...

A chiffon cake is a splendidly tall, wildly easy, oil-based cake. It is rich in flavor from egg yolks, yet wonderfully light in texture because of copious amounts of stiffly peaked whites. The cake is ...

Chiffon cakes were popular in the ’50s and ’60s. There is no butter in them; oil gives the cake moistness instead. Egg whites and baking powder provide the leavening. Chiffon cakes differ from sponge ...

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, ...

Dear SOS: Several years ago you published a lemon chiffon cake recipe for Passover. It called for sifting cake flour and potato starch several times and cooking down lemon juice. It might have been ...

Betty Crocker has long been a leading brand in cake mixes. However, some cake mixes have been pulled from store shelves.

September makes me think of my mom. Her birthday was on the 14th, so when she hit the big 90, we decided to have a BIG party. We just invited everybody — friends, family, neighbors. That was when we ...

Most people wouldn’t think of strawberry shortcake as a divisive dessert. But it is. The debate centers on the base: biscuit or cake, and then it can delve into what kind of cake — angel food or ...