The first ever chiffon cakes were made by Henry Baker in the year 1927. He was an insurance agent turned caterer, and kept this recipe a secret for at least 20 years. Later, he sold his secret cake recipe to General Mills (A food products company). The recipe was made public in 1948, and since then, chiffon cakes have been a worldwide hit. Here are some ways on how to make this cake. Lemon Chiffon Cake Ingredients

• Water, ¾ cup
• All-purpose flour, 2½ cups
• Canola oil, ½ cup
• Sugar, 1 cup
• Separated eggs, 8
• Baking powder, 3 tsp.
• Grated lemon peel, 5 tsp.
• Pure vanilla extract, 2 tsp.
• Cream of tartar, ½ tsp.
• Salt, 1 tsp.

Ingredients for Lemon Frosting

• Lemon juice, ½ cup
• Confectioners' sugar, 2½ cups
• Softened butter, ½ cup
• Grated lemon peel, 4 tsp.
• Salt to taste

Preparation In a large-sized bowl, put all the egg whites and let them stand aside for 30 minutes. In a separate bowl, mix the flour, sugar, baking powder, and salt. Now, add the egg yolks, water, oil, lemon peel, and vanilla, to it. Mix all the ingredients well, until perfectly blended. In the bowl of egg whites, add the tartar cream and mix it up gently until it forms a batter. Now, pour the batter in a 10-inch ungreased pan, making sure to remove air pockets with a knife. Bake it at 325 °F for at least an hour or until you see the top of the cake, turn soft and bouncy. Take the cake out of the oven and let it cool for an hour, before releasing it from the pan. For the frosting, combine all the ingredients in a bowl, and mix well. Pour this on top of the cake and serve. Guava Chiffon Cake Ingredients

• White sugar, 2½ cups
• Vegetable oil, ½ cup
• All-purpose flour, 2½ cups
• Fluid guava nectar, 5 ounces
• Egg whites, 8
• Egg yolks, 5
• Red food coloring, 4 drops
• Baking powder, 1 tbsp.
• Grated lemon zest, 2 tbsp.
• Vanilla extract, 2 tbsp.
• Cream of tartar, ½ tbsp.
• Salt, 1 tsp.

Preparation Preheat an oven to 325 °F. Prepare three 10-inch cake pans by lightly greasing and dusting them with flour. To a large bowl, add the flour, 2 cups of sugar, baking powder, and salt. In a separate bowl, combine the oil, water, nectar, yolks, vanilla, and lemon zest. Now, add the yolk mixture to the flour bowl and beat it until you get a thick batter. In a small bowl, mix the egg whites and cream of tartar. Slowly add just ½ a cup of the sugar to the mix, before beating it. Next, add this egg white mixture to the batter and bake it in the oven for 30 minutes. Take the cake out and let it cool for some time. Serve it chilled. Orange Chiffon Cake Ingredients

• Vegetable oil, ½ cup
• Orange juice, ¾ cup
• Sugar, 3 cups
• All-purpose flour, 2 ½ cups
• Orange rind, ½ tsp.
• Cream of tartar, ½ tsp.
• Baking powder, 3 tsp.
• Salt, ½ tsp.
• Separated eggs, 7

Preparation Preheat the oven to 350 °F. In a bowl, sift the flour, sugar, baking powder, and salt. Now, add the oil, egg yolks, water, and vanilla, to it. Mix it up, until smooth, making sure that no lumps are formed. Set the bowl aside. In a separate mixing bowl, blend the egg whites with a blender, and stir in the cream of tartar, followed by the sugar. Next, add the mixture of the first bowl to the second, and then pour this into a 10-inch greased tube pan. Bake the mix for 45 minutes and then turn it upside down after it cools. Filipino-Style Chiffon Cake Ingredients

• All-purpose flour, 2 cups
• Cooking oil, ½ cup
• Cornstarch, ½ cup
• Granulated sugar, ½ cup
• Water, ½ cup
• Macapuno syrup, ½ cup
• Egg yolks, 7
• Salt, 1 tsp.
• Pineapple juice, 2 tbsp.
• Vanilla, 1 tbsp.

Preparation Preheat an oven to 325 °F. In a bowl, add the all-purpose flour, cornstarch, baking powder, and salt; mix well. Add the granulated sugar, cooking oil, egg yolks, water, macapuno syrup, and pineapple juice, to it. Now pour this batter into a 10-inch ungreased tube pan. Bake it for 55 minutes and then for an additional 10 minutes at 350°F. Let it cool, before serving it chilled.