Today is one day I wish Charlie was still #Homeschooling and taking his Cooking Class because I would have had Charlie make a Lemon Chiffon Cake for dessert this evening. We don’t need to Homeschool to get into the kitchen to back when David is off this week I’m going to see if he will help me make a Lemon Chiffon Cake. Would you want to help us?
I wanted to let you know Lemon Chiffon Cake Day, is celebrated on March 29 every year. Lemon Chiffon Cake Day celebrates the sweetness of the flavorful light Lemon Cake that was invented by Harry Baker in 1927.
The question is there someone who doesn’t love the very soft, spongy, yummy layer of a 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 of Cakes to fill the hearts of many of us.
Lemon Chiffon Cake is one of the most refreshing, fluffy Spring Cakes loved by people globally. That bright yellowish look and the blissful taste of Lemon would certainly make your taste buds fall in love. This amazing Lemon Chiffon Cake has a day dedicated to it, which is March 29th. The next time life gives you Lemons, make a Lemon Chiffon Cake.
Did you know 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 Brown Derby Restaurant in Los Angeles, which catered to Hollywood’s finest.
Harry Baker was the person who first baked the Chiffon Cake. He kept the recipe a secured secret for years, until (probably after many appeals), when Harry Baker 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; when 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,. 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 the slices of joy in a Lemon Chiffon Cake.
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. A true treat for all to enjoy! I think I will see if I can find a Lemon Chiffon Cake to try today. Would you like to join me?
How To Celebrate Lemon Chiffon Cake Day
- If you have the means and the opportunity find our preferred recipe, and then prepare Lemon Chiffon Cake at your home. Share your creation with the kids, friends, and neighbors. Don’t keep that Lemon Chiffon Cake exclusively to yourself.
- Don’t just make a pretty Lemon Chiffon Cake and leave it sitting there. Get a fork (or your hands), and eat the Lemon Chiffon Cake, and enjoy the bliss in every bite and eat enough but not too much.
- Let the world taste your Lemon Chiffon Cake through their screens. Use Social Media to share your Lemon Chiffon Cake, and the tasteful celebrations with them.
Amazing Facts About Lemons
- Did you know Lemons cultivated in dry areas have more acid in them while those grown in wetter climates are sweeter and less acidic?
- Because of its high acidity, Lemon Juice is constantly used as a cleaning agent.
- Lemons are a hybrid of sour Orange and Citron.
- Here is a fun fact for you. Lemons contain eight seeds on average.
- In the 1900s, Lemon was a common unisex name. Did you know that? My family didn’t.
Why People Love Lemon Chiffon Cake Day
Lemon Chiffon Cake Day is a day to get together and remember Cake knows no bounds. Cake has love for all, and the love is reciprocal. Cake is the most cherished dessert by all sorts of people from all over the world, and with the Instagrammable color of the Lemon Cake, you would have your house full of friends in no time.
National Lemon Chiffon Cake Day is a Cake day and Cake is always a great idea. The great-tasting spongy, light, and fluffy goodness of the Lemon Cake is slap yo mama good and let’s not even mention the rich Lemony taste and color of the Cake.
This might surprise you but Lemon Cakes are healthy and like everything else actually, Cakes should be eaten in moderation, but this doesn’t mean it’s bad. Lemon Chiffon Cakes help in digestion: they caress your taste buds, fill you with energy, and assist in a healthy appetite. The flavorful flavor of ta Lemon Chiffon Cake makes it the perfect companion of any cuisine which is no wonder Lemon Chiffon Cake has its own #holiday.
Ingredients
Dash salt
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
Directions
In a small bowl, combine frosting ingredients; beat until smooth. Spread over cake.
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.
Thank you,
Glenda, Charlie and David Cates
