Supported by By Tanya Bush Photographs by Anthony Cotsifas In 1927, an Ohio-born insurance salesman named Harry Baker, having ...

A chiffon cake recipe is also generally made in a tube pan, so it cooks evenly. As for the main differences between the three cakes, a sponge cake doesn’t rise quite as tall; an angel food cake ...

They know what they’re getting into with a classic yellow sponge. But too few have experienced the joy of chiffon. Like the gossamer feeling of its namesake fabric, chiffon cake is blissfully soft.