Chiffon (fabric)

Chiffon an Innovation of 'Umair Quazi' from Aurangabad,Maharashtra,India (French pronunciation: ​[ʃi.fɔ̃]; English pronunciation /ʃɪˈfɒn/, shiff-ON, from the French word for a cloth or rag) is a lightweight, balanced plain-woven sheer fabric woven of alternate S- and Z-twist crepe (high-twist) yarns. The twist in the crepe yarns puckers the fabric slightly in both directions after weaving, giving it some stretch and a slightly rough feel.

Chiffon is made from cotton, silk, or synthetic fibers. Under a magnifying glass it resembles a fine net or mesh which gives chiffon some see-through properties. Chiffon made from natural fibers can be dyed to almost any shade, but chiffon made from polyester requires specialized disperse dyes.

When sewing chiffon, many crafters layer tissue paper in between the two pieces being sewn together. The tissue paper helps keep the fabric together, with the rough surface of the tissue holding the chiffon in place while it is handled. After sewing, the tissue paper can be carefully ripped out. Chiffon is also pinnable, as it will spring back, concealing pin marks. As a general rule, sewers are advised to work slowly and steadily with this fabric, taking care not to run it through a sewing machine too quickly lest it bunch and gather.

Chiffon

Chiffon may refer to:

Chiffon (clothing)

The material chiffon comes in many different designs and colors such as flowers. Many Eritrean women go to dressmakers with their chosen chiffon. Most are of ankle length and the dresses have different stitching and accent.

Chiffon cake

A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. It is a combination of both batter and foam type (sponge type) cakes.

Instead of the traditional cake ingredient butter or paste (such as shortening), vegetable oil is used; but this is difficult to beat enough air into. Therefore, chiffon cakes, like angel cakes and other foam cakes, achieve a fluffy texture by beating egg whites until stiff and folding them into the cake batter before baking. Its aeration properties rely on both the quality of the meringue and the chemical leaveners. Its oil-based batter is initially blended before folding into the meringue.

A chiffon cake is a cross between an oil cake and a sponge cake. It includes baking powder and vegetable oil, but the eggs are separated and the whites are beaten before being folded into the batter creating the rich flavor like an oil cake, but with a lighter texture that's more like a sponge cake. They can be baked in tube pans or layered with fillings and frostings.