Background:
For the longest time, the airy and soft nature of the chiffon cake was a marvel for Americans in the early 20th century. Harry Baker, its original inventor, safe-guarded the recipe and only made it for affluent movie-stars. In 1947, he sold the recipe to General Mills, and the secret was revealed. The chiffon cake’s light texture was a result of the yolks and whites of the eggs being mixed separately, and the use of vegetable oil in place of standard shortening like butter. In the 50’s, chiffon cake contests were sponsored and held by the General Mills company. These contests saw the creation of different flavors, ranging from chocolate to peppermint to lemon, and a whole lot more.
To honor Harry Baker’s invention, National Lemon Chiffon Cake Day falls on March 29, the perfect time to enjoy a tart and airy dessert!
What you’ll need:
- 1 cup All Purpose flour
- ¾ cup sugar
- ½ tbsp baking powder
- ¼ tbsp salt
- ¼ cup vegetable oil
- 4 eggs (separated)
- ⅛ cup lemon juice
- ⅛ cup water
- 1 ¼ tablespoons lemon zest
Lemon Glaze (optional):
- 3 tbsp butter
- ½ tablespoon lemon zest
- 1 cup powdered sugar
- 1 ½ lemon juice
- ½ tsp vanilla extract
Everything should be at room temperature! To quickly warm up the eggs or butter, wrap them and place in warm water for a few minutes
Part 1:
To start, preheat the oven to 325℉. In a large bowl, whisk together everything except the egg whites until well combined.
In a separate bowl, use an electric mixer to beat together egg whites at a high speed until stiff peaks form.
Then, gently fold the egg white mixture into the batter in parts—not all at once. Mix until just combined, as overmixing can change the texture.
After that, pour the batter into an ungreased pan, preferably a bundt or tube pan. Bake for about an hour, or until the cake springs back when touched. Flip the pan immediately onto a cooling rack, and wait until the cake is cool enough to touch. Run a knife around the edges to loosen the cake, and set aside on a plate.
Part 2:
To make the lemon glaze, melt the butter and combine it with the lemon juice, lemon zest, powdered sugar, and vanilla extract in a medium bowl, and stir until smooth.
Wait until the cake is completely cool to drizzle the glaze over the cake. To get a more even coating, you can spread it with a spatula.
Alternatively, you can decorate with fruit slices or powdered sugar.
The cake can be kept in an airtight container for 3-4 days at room temperature. Happy Baking!
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