From the kitchen of One Perfect Bite...While chiffon cakes were extremely popular in the 50's and the 60's, they seem to have fallen out of favor and are rarely seen these days. A proper chiffon cake is similar in appearance to an angel food cake, but these foam cakes are leavened with baking powder and egg whites and also contain oil and egg yolks which you'll never find in an angel food cake. The cake is moist, soft and tender, and it is an excellent keeper that lends itself to a variety of flavors. The one I'm featuring tonight is a spice cake whose flavor is heightened by the addition of crushed caraway seeds. I must warn those of you who prefer barely sweet, European style tortes, that this cake is treacly and just might send you into sugar shock. It is, however, a delicious cake and I suspect it will appeal to those of you who have a demanding sweet tooth. The recipe is straight forward, and while there are several steps involved in its assembly, the cake is not difficult to make. If your family enjoys sweet desserts I urge you to give this cake a try. You won't be sorry. Here is how it's made.
