[Answer] 4. Which cake gets its lightness from beaten egg whites and takes its name from a sheer material?

Step 1 : Introduction to the question "4. Which cake gets its lightness from beaten egg whites and takes its name from a sheer material?"

...1. Gossamer cake 2. Nylon cake 3. Chiffon cake 4. Tulle cake The chiffon cake is a light, high and delicate cake. Egg whites are folded into the batter to provide lightness and height in the finished cake. Oil rather than butter is used to provide moisture without heaviness. A Californian caterer invented the cake in the 1920s and he eventually sold the recipe to General Mills in the 1940s. It was the featured dessert at the Brown Derby restaurant (Los Angeles) for a time which added to its popularity.

Step 2 : Answer to the question "4. Which cake gets its lightness from beaten egg whites and takes its name from a sheer material?"

Chiffon cake:

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