Today we celebrate Lemon Chiffon Cake Day. This day is observed annually on March 29th.
Lemon chiffon cake is a delicious lemony taste sponge cake and was invented by Harry Baker in 1920. He sold his cakes to the Brown Derby restaurant in Los Angeles and all of Hollywood. He carefully guarded his recipe for over twenty years before selling it to General Mills.
Chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavoring like Lemon. Chiffon cakes, like angel cakes and other foamy texture cakes, achieve a fluffy texture by having egg whites beaten separately until stiff and folded in the cake batter before baking.
Chiffon cake also combines methods used with sponge cakes and conventional cakes, including 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 is more like a sponge cake. They are usually baked in tube pans or layered with fillings and frostings.
For decades, many people wondered what makes chiffon cake airy and fluffy, and the secret is the vegetable oil, and the egg white that when folded into the batter, it makes the cake moist and doesn’t dry out or harden as easily unlike ordinary cake made with butter or shortenings. Aside from lemon, chiffon cakes can be made with different flavors including chocolate, orange, walnut, and maple.
But today, it is all about lemon flavor, celebrate this day by baking a delicious lemon chiffon cake, but if you’re not like Betty Crocker, you can always buy a pre-made Lemon Chiffon cake at your local grocery to enjoy for dinner with your family Share on social media if you made them from scratch using #LemonChiffonCakeDay.
