Today is March 29 National Lemon Chiffon Cake Day #LemonChiffonCakeDay and also Good Friday as we lead up to Easter. I’m been trying to decide what to make for Easter for and with today being Lemon Chiffon Cake Day and me loving Lemon Cake I think I might try and make this Cake I can share with my sister because she also likes Lemon Cake and I believe David would also eat a slice of the Cake. Before you ask what about Charlie he doesn’t eat Sweets that much so it doesn’t matter what I make.
Lemon Chiffon Cake Day, is celebrated on March 29 every year by everyone we know, celebrating the sweetness of the Lemon Cake that was invented by Harry Baker in 1927. I have a question for you. Is there someone who doesn’t love Lemon Chiffon Cake? Probably not. Did you know Cake is the most cherished dessert by everyone of every age from everywhere. With so many different types and flavors, cakes fill the hearts of everyone of every age.
Lemon Chiffon Cake is one of the most refreshing, fluffy Spring Cakes loved by people globally. That yellowish color and the blissful taste of Lemon would certainly make your taste buds fall in love. Lemon Chiffon Cake has a day dedicated to it, and it’s March 29. The next time life gives you Lemons, make a Lemon Chiffon Cake.
The history of Lemon Chiffon Cake Day began with Harry Baker, who was a Los Angeles insurance agent but eventually became a caterer for the famous Brown Derby Restaurant in Los Angeles, which catered to Hollywood’s finest. Harry Baker was the person who first baked the Chiffon Cake. Harry Baker kept the recipe a secured secret for years, until probably after many appeals, he finally sold the recipe to Betty Crocker in 1947. And the delightful packet-mix came to be the best-selling favorite that is well-known and loved all over the world today.
Barker came up with the recipe in 1927; and he found the excellent mixture and methods to achieve the airy richness he was looking for. Mixing both Egg whites and baking Powder to gain an incomparable lightness. Back then in the 1920s, the Angel Food Cake was famous, but it contained no Butter, fat, or Shortening of any sort, and so Baker added Vegetable Oil. Today adding Vegetable Oil to cake recipes is normal. It wasn’t so back in 1927. Harry Baker’s cakes grew in popularity, and he went on to make a variety of Chiffon Cakes. He sold his recipe for an undisclosed amount. But we assume it was worth a lot, and we’re happy he did, as we all can get to taste Chiffon Cakes.
That fluffy, light, and airy texture of a Lemon Chiffon cake are accomplished by using stiffened Egg Whites that are folded into the batter and replacing Butter. This makes Chiffon Cakes lower in saturated fat than Butter Cakes, potentially making them healthier than their Butter-heavy counterparts. The Egg Whites in the Cake make the Cake remain appreciably moist, and the lack of Butter flavoring is tastefully replaced by the juicy Lemon zest.
Let’s CELEBRATE LEMON CHIFFON CAKE DAY
- To celebrate today look up a recipe for Lemon Chiffon Cake and celebrate Lemon Chiffon Cake Day in your home.
- Let the world taste your Lemon Chiffon Cake through their screens using Social Media to showcase your Lemon Chiffon Cake.
AMAZING FACTS ABOUT LEMONS
- Lemons vary by climate and Lemons cultivated in dry areas have more acid in them while those grown in wetter climates are sweeter and less acidic.
- Because of Lemons high acidity, Lemon juice is constantly used as a cleaning agent.
- Lemons are a hybrid of sour Orange and Citron.
- A lemon contains eight seeds on average.
WHY WE LOVE LEMON CHIFFON CAKE DAY
- Cake is always a great idea and the great-tasting spongy, light, and fluffy goodness of the Lemon Chiffon Cake is amazing.
- Like everything else actually, Cakes should be eaten in moderation, but this doesn’t mean it’s bad.
- Did you know Lemon Chiffon Cakes help in digestion: because they caress your taste buds, fill you with energy, and assist in a healthy appetite.
Lemon Chiffon Cake Day
Ingredients
- 7 large eggs, separated, room temperature
- 2 cups all-purpose flour
- 1-1/2 cups sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup water
- 1/2 cup canola oil
- 4 teaspoons grated lemon zest
- 2 teaspoons vanilla extract
- 1/2 teaspoon cream of tartar
- frosting:
- 1/3 cup butter, softened
- 3 cups confectioners’ sugar
- 4-1/2 teaspoons grated lemon zest
- 1/4 cup lemon juice
- Dash salt
Directions
- Preheat oven to 325°.
- Sift flour, sugar, baking powder and salt together twice; place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon zest and vanilla until smooth. Add to flour mixture; beat until well blended.
- Add cream of tartar to egg whites; with clean beaters, beat on medium speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites.
- Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour.
- Run a knife around sides and center tube of pan. Remove cake to a serving plate.
- In a small bowl, combine frosting ingredients; beat until smooth. Spread over cake.
Thank you,
Glenda, Charlie and David Cates
