Lemon chiffon
 | |
| Place of origin | United States |
|---|---|
| Region or state | United States |
| Created by | Harry Baker |
| Invented | 1920s |
| 707 kcal (2,960 kJ)[1] | |
Lemon chiffon or simply Chiffon cake is a light, airy dessert known for its delicate texture and lemon flavor. It is often considered one of the first "light cakes" due to its use of vegetable oil and the incorporation of whipped egg whites, which result in a moisty consistency. The cake is often served with a lemon glaze or frosting.[2]
History
[edit]Lemon Chiffon cake was created in the early 1920s by Harry Baker, an insurance salesman and amateur baker from Los Angeles, California. Baker, who was experimenting with newer recipes, developed the cake after years of innovating his technique for creating lighter cakes. The unusual use of vegetable oil instead of butter, along with the incorporation of whipped egg whites, allowed the cake to have an unusually light and airy texture that set it apart from other cakes of the time. [3]
Baker initially kept the recipe to himself, baking the cake for family and friends. However, in 1948, the popularity of his creation led him to sell the rights to the recipe to General Mills, a major American food company. General Mills then began marketing the cake under the name "Chiffon Cake," and it quickly became a household favorite across the United States, particularly due to its lightness and fresh lemon flavor.
The cake was featured in numerous cookbooks and magazines, especially during the post-World War II era when home baking was becoming more popular. It was particularly favored for its easy-to-follow recipe and its ability to be served at a variety of occasions, including family gatherings and formal events. Over time, Lemon chiffon cake became a classic, synonymous with spring and summer celebrations.
Color
[edit]| Lemon Chiffon | |
|---|---|
 Color coordinates | |
| Hex triplet | #FFFACD |
| sRGBB (r, g, b) | (255, 250, 205) |
| HSV (h, s, v) | (54°, 20%, 100%) |
| CIELChuv (L, C, h) | (98, 34, 81°) |
| Source | X11 |
| ISCC–NBS descriptor | Pale greenish yellow |
| B: Normalized to [0–255] (byte) | |
Lemon chiffon is the X11 color and web color [4] It was formulated in 1987 when it was first introduced as a named color in the X Window System. After the invention of the World Wide Web in 1991, these colors became known as the X11 web colors.
Cookbook
[edit]Ingredients
[edit]- 2 ¼ cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon lemon zest
- 6 large egg yolks
- 1 cup vegetable oil
- ½ cup fresh lemon juice (about 2 lemons)
- ½ teaspoon cream of tartar
- 6 large egg whites
- 1 teaspoon vanilla extract
Instructions
[edit]- Preheat the oven to 325°F (165°C). Prepare a 10-inch tube pan (also known as an angel food or chiffon pan) by greasing and flouring it lightly. It is essential to use an ungreased pan if using a chiffon pan to ensure the cake rises properly.
- In a large mixing bowl, sift together the flour, sugar, baking powder, salt, and lemon zest. Set the dry mixture aside.
- In a separate bowl, combine the egg yolks, vegetable oil, and lemon juice. Whisk together until smooth and thoroughly combined.
- Gradually add the wet mixture to the dry ingredients, stirring gently until the batter is smooth and free of lumps.
- In a clean, dry bowl, beat the egg whites with the cream of tartar using an electric mixer. Beat at high speed until stiff peaks form, which should take approximately 3-4 minutes. The stiff peaks are crucial for achieving the cake’s airy texture.
- Gently fold the beaten egg whites into the batter using a rubber spatula. Begin by folding in one-third of the egg whites, ensuring that it is well incorporated before adding the remaining egg whites in two more additions. Take care not to deflate the egg whites during this process, as this will preserve the cake's light texture.
- Pour the batter into the prepared tube pan, smoothing the top with a spatula. Bake for 50-55 minutes or until the cake is golden brown and a toothpick or cake tester inserted into the center comes out clean. The cake should have risen and have a slightly springy texture.
- Once baked, remove the cake from the oven and immediately invert the pan onto a cooling rack. Allow the cake to cool completely in the pan, upside down, for at least one hour. This cooling method prevents the cake from collapsing as it cools.
- After the cake has cooled, carefully run a knife or offset spatula around the edges of the pan to loosen it. Gently lift the cake out of the pan and place it onto a serving platter.
- Serve the Lemon Chiffon Cake as is, or, for added flavor, drizzle with a lemon glaze or dust with powdered sugar.