2008 Chiffon Cake Contest

Search for the Best Chiffon Cake Contest at the Albemarle County Fair held on 
Wednesday, July 30, 2008. Bring entries to the House Arts Tent 
from 4:30pm – 5:45pm, and judging will begin at 6pm.

Just what is a Chiffon Cake? 
The classic Chiffon Cake seems not to come out of an oven, rather from a dream a mile high. It’s as light as a feather, yet also tender and moist—a real cross between angel food and pound cakes. It is made with whole eggs and usually vegetable oil, whereas angel food cakes use just egg whites and no fat and traditional pound cakes call for whole eggs and butter. This classic post WWII cake is making resurgence. We’re starting to see it in magazines and food columns,  and soon enough they’ll have a cake mix for it! Meanwhile, the only way to try one is with an old family recipe.  We’re in search of the best chiffon cake recipe we can find in Virginia. Dig out those family recipes and follow the rules/requirements below and bring it to the Albemarle County Fair! Winners from our contest will have a chance to compete for top state honors at the State Fair of Virginia this fall,  held in Richmond.

Recipe Requirements:
  1. The chiffon cake recipe must contain a minimum of 6 large eggs.
  2. Ingredients must be listed in the order of use.
  3. Directions,  cooking time,  temperature and pan size must be included in the recipe.
  4. Icing or frosting should be listed separately,  but on the same sheet.
  5. Recipes will become the property of the Virginia Egg Council.
*Sponsored by the Virginia Egg Council*
First place is awarded a gift basket of prizes from the Virginia Egg Council. First, second and third place winners are eligible to compete at the State Fair of Virginia on September 27th 2008 where the prizes are $400, $250 and $100.