According to Wikipedia, Harry Baker (that was really his name) invented the chiffon cake and sold the recipe to General Mills who, in turn, created 14 variations of the chiffon cake and published them in 1948 in a Betty Crocker pamphlet.
Sunburst Chiffon Cake
Old recipe from 1948 Betty Crocker advertising
Measure (level measurements throughout) and sift together into mixing bowl:
2 cups sifted flour (spoon lightly into cup, do not pack)
1 1/2 cups sugar
3 tsp. double-acting baking powder
1 tsp. salt
Make a well and add in order:
1/2 cup salad oil
7 unbeaten egg yolks (medium sized)
grated rind of 2 oranges (about 3 tbsp.)
3/4 cup cold water
Beat with spoon until smooth.
Measure into large mixing bowl:
1 cup egg whites (7 or 8)
1/2 tsp. cream of tartar
Whip until whites form very stiff peaks. They should be much stiffer than for Angel Food or meringue. Do not underbeat.
Pour egg yolk mixture gradually over whipped egg whites — gently folding with rubber scraper just until blended. Do not stir.
Pour into ungreased 10-inch tube pan, 4-inch deep, immediately. Bake 55 minutes in slow moderate oven (325˚), then increase to moderate oven (350˚) for 10 - 15 minutes, or until top springs back when lightly touched.
Note: Above recipe may also be baked in an oblong pan, 9 x 13 x 2-inch for 45 to 50 minutes in moderate oven (350˚).
Immediately turn pan upside down, placing tube part over neck of funnel or bottle, or resting edges of oblong pan on 2 other pans. Let hang , free of table, until cold. Loosen from sides and tube with spatula. Turn pan over and hit edge sharply on table to loosen. Serve slices of cake surrounding a bowl of 2 flavors of your favorite ice cream.
This chiffon dress is from the 1950s. Va va va voom.
Image via VintageVortex