National Lemon Chiffon Cake Day
March 29, Saturday
Lemon chiffon cake was invented in 1927 by Henry Berkson, an American baker and cook. He created a unique recipe that combined the lightness of chiffon dough with the bright and refreshing taste of lemon. The recipe was first published in Good Housekeeping magazine in 1948, and since then this cake has become a popular dessert, especially in the warmer months.
Features of Lemon Chiffon Cake
Chiffon dough. The basis for this cake is chiffon dough, which is characterized by its airy and light texture. Eggs, vegetable oil, sugar, flour, and baking powder are used for its preparation. This dough is not too dense, which gives the cake lightness and tenderness.
Lemon flavor. Lemon juice and zest are added to the dough and cream, which gives the cake a bright, citrusy taste and freshness.
Covering. The cake is usually covered with cream or icing based on whipped cream or powdered sugar, sometimes with the addition of lemon juice.