Chiffon cake was invented in 1927 by Harry Baker, a Los Angeles insurance agent. He kept the recipe of his cake in secret for 20 years and eventually sold it General Mills. The recipe of this cake made sensation in 1948, when it was published in Better Homes and Gardens magazine. New recipes of chiffon cake with different flavors were published a bit later, anyway this cake was called to be a really new one in 100 years. Of course, if you dig through culinary history, you will learn that brownie debuted within 30 years prior to it.
No matter what's the story, lemon chiffon cake differs from usual cakes. Chiffon cake has a very light texture, that is achieved by adding egg whites beaten separately from yolks. By the way, shortening or butter is substituted with vegetable oil, that is why chiffon cake is healthier than its butter-heavy counterparts.
Useful tip: if you want your lemon chiffon cake to be more flavorful, add rind instead of lemon juice. It contains lemon oils that makes cake's flavor stronger.Remind me with Google Calendar
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