I've wanted to make a chiffon cake ever since I read about them in The New Best Recipe the first year we were married, and now I'm sorry I didn't do it sooner.
The chiffon cake was invented in 1927 by Harry Baker, a California insurance salesman turned caterer. Mr. Baker kept the recipe secret for 20 years until he sold it to General Mills. At this point the name was changed to "chiffon cake" and a set of 14 recipes and variations was released to the public in a Betty Crocker pamphlet published in 1948. (source)It was fun to make, whipping up all the egg whites and making such a light batter and then turning it upside-down over an old bottle to cool. It's much yummier and moister than angel food cake, due to the inclusion of the yolks and a bit of oil. It was also much easier to get out of the pan.
I really liked it.