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Be sure not to get any egg yolks into the egg whites while separating the eggs, because even a speck of yolk will prevent the whites from beating properly.

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Gently fold the eggs into the batter before transferring it to the pan.

noelle carter updating chiffon cake-24

And there's nothing like being able to whip up a batch in less than a minute. There's nothing quite like the flavor of fresh, homemade mayonnaise. Try it once, and you may never go back to store-bought...

And there's nothing like being able to whip up a batch in less than a minute. (Noelle Carter)Immediately invert the cake over a wine or tall soda bottle as soon as it's out of the oven.

But the prime component: “To cook Indian, it takes a lot of patience,” says chef Ronald Thomas Minezes.

Read More A healthful soup using whisky and recommended as a restorative for new mothers (the alcohol cooks off), plus an easy steamed fish, are offered up in Lynette Lo Tom’s “A Chinese Kitchen” (Mutual Publishing, .95).

(Glenn Koenig / Los Angeles Times) 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 as weightless as angel food but with a moist tenderness almost like a rich butter cake.

The delicate creation was originally developed by a Los Angeles insurance salesman.

It's done when the cake is golden and springs back gently when touched. Check out the video above for a quick demonstration.

There's nothing quite like the flavor of fresh, homemade mayonnaise. Try it once, and you may never go back to store-bought... Check out the video above for a quick demonstration.

To get the most lift from the whites, use room-temperature eggs and be sure to beat them using a very clean bowl and beater -- any traces of dirt or grease can decrease the volume of the meringue.

Beat the whites with a little cream of tartar on low speed to strengthen the structure of the bubbles as they form, then slowly "rain" in the sugar with the mixer going.

This gives the proteins in the cake time to set up as it cools, so the delicate structure doesn't collapse under its own weight.