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 ...

1. Place a rack in the center of the oven, and preheat the oven to 325 F. Set aside an ungreased 10-inch tube pan. 2. Wash and dry the lemons and oranges. Grate the lemons to yield 1 tablespoon zest.

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, ...

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 ...

To make cake: Adjust oven rack to lower-middle position, and preheat oven to 325 degrees. With an electric mixer, whip egg whites and cream of tartar on medium-high speed until soft peaks form, about ...

Chiffon cake was invented in the United States in 1927 by an insurance salesman named Harry Baker. He kept his recipe top secret until he sold it to General Mills 20 years later. This dessert is fresh ...

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 ...

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 ...

Note: "American Cake" author Anne Byrn notes that this "authentically American" cake was created in the 1920s in Los Angeles by Harry Baker, an insurance salesman and hobby baker. "Baker eventually ...