and now for something completely different

Chiffon Cake

I love the LA Times food section:

Heralded as “the first new cake in 100 years” when it was introduced, the chiffon cake — one of the darlings of midcentury cuisine — became famous for its wonderfully light and airy texture, seemingly weightless as angel food but with a moist tenderness almost like a rich butter cake. And the delicate creation was originally developed by a Los Angeles insurance salesman.

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