While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Lemon has never been this luscious - March 29 is National Lemon Chiffon Cake Day!
Following on the heels of Black Forest cake day, cleanse your chocolate, whipped cream and cherry-covered palate with the sweet taste of lemon chiffon cake.
This cake was invented by Harry Baker, a insurance salesman turned caterer, in 1927. He kept the recipe to himself for 20 years before selling it to General Mills. Betty Crocker soon released 14 recipes and variations in a pamphlet in 1948.
Stiffened egg whites are folded into the cake batter because it is difficult to achieve an incredibly light cake with a fat like butter involved. And, no butter means that this cake isn't going to dry out anytime soon.
The unique structure is a combo of batter and foam cakes, using vegetable oil, eggs, sugar, flour and baking powder to achieve a fluffy, but incredibly moist texture. Because of this, it's a good idea to refrigerate chiffon cakes - and it gives you an excuse to use pasty cream, fresh fruit or ice cream fillings.
When compared to cakes with butter in their batter, chiffon cakes are lower in saturated fat. The lack of fat also means a lack of rich butter flavor, so don't forget to amp up the flavor of your fillings and icing.
That's not a problem for this lemon-orange chiffon cake, which pumps up the flavor with orange juice, orange zest and a citrusy sweet buttercream frosting.
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