National Lemon Chiffon Cake Day Date in the current year: March 29, 2024

A chiffon cake is a type of unshortened cake that combines methods used with conventional cakes and sponge cakes. It was invented in 1927 by Harry Baker, an insurance agent turned caterer from Los Angeles, California. He made the cake for Brown Derby, an iconic restaurant in Los Angeles, and sold it to Hollywood stars.

Although Baker was continuously asked for the recipe, he kept it secret for two decades before selling it to General Mills, a major manufacturer of branded consumer foods. General Mills actively promoted the dessert in the 1940s and 1950s. The first recipe under the name “chiffon cake” was published in the Better Homes and Gardens magazine and instantaneously became a sensation.

The chiffon cake was advertised as the first truly new cake in 100 years, although this title can be contested by the chocolate brownie. General Mills sponsored a series of baking contests where participants came up with new chiffon cake flavors; this is probably how lemon chiffon cake was born.

But what makes chiffon cake so different from other cakes? This dessert has a very light, fluffy texture due to two things. First, it is made with vegetable oil instead of shortening or butter, which makes it easier to aerate the batter. Second, egg whites are separated from yolks and beaten until stiff before being folded into the batter, which helps achieve a fluffy texture similar to angel food cake.

The key ingredients of a chiffon cake are flour, sugar, eggs, vegetable oil, and baking powder. It has a light texture like a sponge cake, but a richer flavor, although not as rich as that of a traditional butter cake. Due to its high content of eggs and oil, chiffon cake is very moist and does not dry out or harden as a butter cake might. Thanks to this chiffon cakes can be filled or frosted with ingredients that need to be frozen or refrigerated, such as ice cream or pastry cream.

As we’ve already mentioned above, chiffon cakes come in a variety of flavors. Lemon chiffon cake, for example, is flavored with grated lemon zest and lemon juice (preferably freshly squeezed, although you can use lemon juice concentrate as well). Both ingredients are added to the batter, but you can also add some lemon juice to the icing. Meyer lemons are perfect for lemon chiffon cake because they are less tangy and acidic than regular lemons, but regular lemons will do, too.

If you’re a fan of light, airy cakes, don’t forget to celebrate National Lemon Chiffon Cake on March 29. Treat yourself to a slice or two of this delicious dessert, which you can bake yourself or pick up from the nearest bakery that serves it. Just don’t forget to snap a photo before eating and share it on social media with the hashtag #NationalLemonChiffonCakeDay to spread the word.