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Do you ever have an urge to make something; a dessert, food or even a clothing item? Henry Baker, an insurance-salesman, had the urge to do so in 1927. Sunday March 29 marks National Lemon Chiffon Cake Day. Baker wanted to make a cake lighter and richer than most other cakes at the time, including Angel Food Cake. Perfecting the ingredients, Baker used such substances as egg whites to produce lightness and baking soda or powder to produce leavening. Lastly Baker added vegetable oil, unlike any other cake recipe. While vegetable oil was uncommon to use in the kitchen in those days, slowly the ingredient started becoming more popular, especially to use in the kitchen. “

Keeping the recipe to himself, he offered his services to the Brown Derby Restaurant in Los Angeles which catered to Hollywood’s elite,” so reports the National Day Calendar. It wasn’t until 1947, twenty years later, that he sold the recipe to General Mills for an unknown price. Being lower in saturated fat than butter cakes, the Chiffon cake is a contender for healthy desserts.

The following recipe varieties of Chiffon include: Stroh’s Lemon Chiffon ice cream, a random personal blog including Non-Churn Lemon Chiffon ice cream, Baskin Robbins and Taste of Home cookbook provide Lemon Chiffon and Custard (https://www.tasteofhome.com/recipes/lemon-chiffon-dessert/). Also, AllRecipes.com has a Lemon Chiffon ice cream too. While it appears that Lemon Chiffon is extremely popular within the dessert industry, perhaps experiment with your own concoctions; what else could you make Lemon Chiffon? Fudge? Hmmmm:)

NDC: National Day Calendar