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, ...

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.

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 ...

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 ...

A piece of cake for dessert cut from an Orange Chiffon Cake makes a light mouthful with a sweetly tangy taste. This easy-to-prepare cake, flavored with fresh orange juice and zest, will bring a sunny ...

September makes me think of my mom. Her birthday was on the 14th, so when she hit the big 90, we decided to have a BIG party. We just invited everybody — friends, family, neighbors. That was when we ...

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 ...

Separate the eggs while and yolks. Place the egg yolks in one bowl and the whites (along with the extra egg white) in another bowl. 2. Preheat the oven to 170 degrees C and have a 9 inch (25 cm) cake ...

• Preheat oven to 170 o C and keep a nine-inch tube pan (ungreased) ready. • In a bowl, separate the egg yolks and white and set them aside until further use. • With a hand or electric mixer, combine ...

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 ...