When is National Lemon Chiffon Cake Day?
Wednesday March 29thNational Lemon Chiffon Cake Day, March 29th, is a bright and zesty celebration among the cake holidays.
Chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings, making it a popular spring dessert. The fluffy texture is created by beating egg whites until stiff and folding them into the cake batter before baking. Chiffon cakes tend to be lower in saturated fat than butter cakes, potentially making them healthier than their butter-heavy counterparts..
Chiffon's mystery remains, but it is not revealed to the chiffon's identity
For years, the chiffon cake's recipe had been a closely guarded mystery. In the 1920s, angel food cake was very popular, but Henry Baker thought he could make a lighter, richer cake. Until 1927, the insurance salesman-turned-caterer tinkered with ingredients until he discovered the right combination of ingredients and techniques to produce the desired airy richness he was looking for.
He volunteered his services to the Brown Derby Restaurant in Los Angeles, which catered to Hollywood's upper crust, keeping the dish to himself. Baker was the only one to bake chiffon cakes before 1947. Baker's unveiled combination and techniques were based on what bakers and chefs already knew about cakes and leavening. The lightness of angel food cakes is based on egg whites to provide the height and airiness. Traditional cakes used baking soda or powder for leavening. Baker used egg whites and baking powder to create a lightness like no other. And yet there was one other trick up Baker's sleeve.. Baker added vegetable oil to the angel food cake, where no butter, fat, or shortening of any kind was present.
