It’s Nona again, folks. Hope you all had a great, last-of-summer weekend. The blog software we use here is running very slowly, so thanks for your patience waiting for today’s Fridge Magnet entry.
Here’s some sweet news. Three bakers from Southwestern Virginia have been invited to compete for cash, eggs and bragging rights in the Virginia Egg Council’s Search for the Best Chiffon Cake Contest.
According to a press release from Mary Rapoport of the VEC, first-, second- and thir-place winners from 28 county fairs held accross the commonwealth are eligible to go to Richmond on Saturday to whip up their vintage cake recipes for a shot at one of three cash prizes and a hefty supply of Eggland’s Best eggs.
Denise Murphy of Vinton, Joni Underwood of Pilot and Vicky Thompson of Salem were the winners from the Salem Fair. Denise won first place for her orange chiffon cake; Joni claimed second prize for her chocolate brownie version of chiffon, and Vicky took third place for a recipe titled “Nanny’s Chocolate Chiffon Cake.”
Which brings me to the question of the day: Do we have any chiffon cake fans out there? Even the egg council admits it’s a recipe you don’t see often these days. “Folks born after the 1950s don’t seem to know of this delicate cake at all and have never even tasted one,” the release said.
I have tasted a lot of cakes in my life, and this is one I can’t recall.
The Food Network encyclopedia said the cake was believed to be created in the late 1940s by a professional baker. “Chiffon cake is distinguished from others of its genre by the fact that oil, rather than solid shortening, is used. It contains leavening, such as baking powder, and stiffly beaten egg whites, which contribute to its rather sponge-cake-like texture.”
So it sounds like this cake is a cross between tyipcal batter cakes that are made with butter and angel food cake, which is made only with egg whites and no oil or other fat.
It also sounds delicious. I e-mailed the egg council to ask for the winning local recipes, and will post them as soon as I get them.
How about it, readers? Have you ever sampled, or made, a chiffon cake? If you have made one, what do you think and how hard is it to make?