Lemon Chiffon Cake Day
Other Scottish Country Dances for this Day
Today's Musings, History & Folklore
The fluffy chiffon cake is a classic mid-century modern cake style credited to a California insurance salesman turned caterer, who sold his fluffy cake secret to General Mills who then released recipes to the public in a Betty Crocker pamphlet in 1948. Chiffon cakes are made by substituting oil for butterfat and aerating the cake by whipping egg whites separately from the yolks and then folding this into the batter to produce a delicate light texture. Of course, if life gives you lemons, you can always make a whisky sour too :-) 🍋🥃
When life gives you lemons .... oh, forget it.
The Sour Lemon (Lemon Chiffon Cake)
Mar 29th is Lemon Chiffon Cake Day!
A chiffon cake is a cross between an oil cake and a sponge cake. It includes baking powder and vegetable oil, but the eggs are separated and the whites are beaten before being folded into the batter creating the rich flavor like an oil cake, but with a lighter texture that's more like a sponge cake.
The lack of butter means that chiffon cakes lack much of the rich flavor of butter cakes, and hence they are typically served accompanied with flavorful sauces or other accompaniments, such as chocolate or fruit fillings.
The chiffon cake was invented in 1927 by Harry Baker, a California insurance salesman turned caterer. Baker kept the recipe secret for 20 years until he sold it to General Mills, which spread the recipe through marketing materials in the 1940s and 1950s.
The name was changed to "chiffon cake" and a set of 14 recipes and variations was released to the public in a Betty Crocker pamphlet published in 1948.
Lemons are hybrids; first cultivated in the middle ages, a mix of wild limes and citrons.
For the dance cribs, see below! And for a retro recipe for Lemon Chiffon Cake which retains all the cooking elements of the 1950s, click the cake!