Are you asking yourself what a lemon chiffon cake is? Well then, you’re in for an educational lesson on deliciousness.
Chiffon cakes are typically flavored with fruit, and in the case of today’s national holiday, that would be lemon, but strawberries or other presentable fruits like blueberries or even sliced kiwi could be great combinations.
Harry Baker (yes, Baker) invented this cake back in 1927. The funniest part about the creation of the chiffon cake is that he was an insurance salesman, who turned into a caterer.
Chiffon cakes are made with vegetable oil, instead of butter, which is typically used in most cakes. This variation makes the cake much more moist, and it won’t dry out like typically butter cakes. This also makes these cakes “healthier” than butter cakes as there is less saturated fat, but keep that in relativity with the fact that it is still cake, and still probably not very healthy for you in the first place.
Egg whites are whipped until they are foamy and folded into the batter, which makes the cake so light and fluffy when it bakes.
I don’t know about you, but these American Food Holidays just keep getting “sweeter.” Yum!
photo: stjohnchef.com
