The chiffon cake is considered to be the first cake to use salad oil as an ingredient. Harry Baker is credited as the inventor of the cake in the 1940s. Baker sold his recipe to General Mills in 1947. After 11 months of research and refining, "Better Homes and Gardens" published Betty Crocker’s Orange Chiffon Cake. Cakes are classified in two categories -- shortened and foam. Shortened cakes use shortening and butter, while foam cakes are made without any fats or oils. The chiffon is a cross between these two cake forms. When you bake a chiffon cake, you need to take steps to prevent it from shrinking.
Eliminate any drafts circulating through the kitchen. A strong, cool draft can make the cake collapse.
Remove the cake from the oven.
Place the cake upside down on the cooling rack. Angel food cakes and chiffon cakes contain baking powder and should be inverted during the cooling process. Turning the cake upside down helps to redistribute the heat and stops the cake from caving in on itself.
Allow to sit 15 minutes until the cook is cooled. Lift the pan slightly to see if the cake remains on the surface. Repeat this process every 15 minutes. It could take an hour or longer to cool, depending on the ingredients and the size of the cake.