Aptly named Hollywood caterer Harry Baker invented the chiffon cake in the 1920s. He used vegetable oil (instead of butter or shortening) and beaten egg whites to achieve the lightness of angel food cake and a tender, moist crumb. General Mills purchased Baker's formula in the 1940s and introduced it nationwide under its Betty Crocker label; it was the must-bake cake of the 1950s and '60s. Our updated three-layer version combines dazzling style with the refreshing crispness of fresh lime juice. [Cooking Light]
This beauty was whipped up by my man
and served with a smile
to his former scouting colleagues and their wives.
to his former scouting colleagues and their wives.
It was delectable.
I bet you didn't see many husbands
sporting aprons
in the 1950s.
8 comments:
You eat with your eyes first! It looks divine
Ummmmm! It looks delicious.
wow..do you have the recipe to share?
Beautiful and delicious. Very impressive, Monda!-Gina
Holy cow, call me superficial but I wouldn't even care what it tastes like--I'd eat it just for its looks!
I've been dying to learn more about this cake since Brandon posted a comment on facebook about it. I would love the recipe! It looks delicious!
looks beautiful,would have loved to have tried it..next time,huh?
You are amazing Brandon! I hope your evening was just as fabulous!
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