This may be the equivalent of the classic Cinderella fairy tale in magical bakery folktale. In fact, one of my all time favorites.
The Chiffon Cake should be synonymous to the name Harry Baker. And do take note: ironically, he is not a baker, but an insurance salesman living in Los Angeles, California. There is a debate as to how or what has brought him to the land of the stars. Some say, it was the world's ignorant unfairness to homosexuality, particularly in his small hometown. Whatever the serendipitous reason was, we are thankful. It all began when he started moonlighting as a caterer, with the humble cake as his desiderata. He later on confessed that he has experimented with over 400 cake recipes, baking night after night, and never stopped until he has finally achieved cake perfection. It is as light as an angel food cake but in many ways moister and richer, hitting all elements of what a cake should be. By 1927, he started to venture out to Brown Derby restaurant, (the Cobb salad's birthplace), and sold his cakes as the place's only dessert option. Being an instant hit, he has continued to operate as a one-man-cake-making-machine, sending out 42 whole cakes a day, baking each and every sweet morsel to order. By 1947, 20 years later, Baker, the only living person knowing how to concoct the famous Chiffon Cake, has decided to sell his valuable secrets to General Mills (as to how much is still disclosed). Countless frustrated hearts attempted to reproduce his masterpiece, but no one ever came close. All I know is, none of them surely tried 400 times enough.
Orange Chiffon Cake
135 ml freshly squeezed orange juice
zest of 4 oranges
5 ml orange liquor
168 grams plain flour
11 grams baking powder
175 grams raw sugar
4 grams salt
3 egg yolks
4 egg whites
50 grams raw sugar
90 grams vegetable oil
bake at 180 degrees Celsius for 40-45 minutes
400 times hungrier,
Rosey
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