This chiffon cake with lemon icing, whose secret is vegetable oil, has been a favorite since it was created for the Brown Derby Restaurant in the ’20s.
Chances are Irma von Starkloff Rombauer’s book is sitting on your bookshelf. In 1931, Rombauer, a homemaker from Missouri, assembled a collection of recipes she’d gathered from people she knew. She self-published the book privately as a fundraiser but was able to find a commercial publisher just a few years later. Rombauer’s book, The Joy of Cooking has been in print continuously since that time.