National Chiffon Cake Day
National Lemon Chiffon Cake Day celebrates a delightfully light and airy cake that combines the refreshing taste of lemon with a unique, fluffy texture. This special cake is made with flour, sugar, eggs, vegetable oil, and baking powder, with lemon providing its signature flavor.
Quick Facts
When is it?: March 29th annually
Tagged as: Food & Drink, Fruits & Vegetables, Snacks & Desserts
What’s the hashtag?: #LemonChiffonCakeDay
When was it founded?: 1927 (the cake invention)
Who founded it?: Harry Baker, an insurance agent turned caterer
History
Harry Baker, a Los Angeles insurance agent and part-time caterer, created the original chiffon cake in 1927. He kept the recipe secret for 20 years while serving it to Hollywood’s elite at the Brown Derby restaurants. In 1947, Baker finally sold the recipe to General Mills, who published it in Better Homes and Gardens magazine in 1948, marketing it as “the first really new cake in 100 years.”
Timeline
- 1927: Harry Baker invents the chiffon cake
- 1947: Recipe sold to General Mills
- 1948: Recipe published in Better Homes and Gardens
- 1958: General Mills releases chiffon cake mix
Dates by Next Year
| Year | Month | Date | Day |
|---|---|---|---|
| 2025 | March | 29 | Saturday |
| 2026 | March | 29 | Sunday |
| 2027 | March | 29 | Monday |
| 2028 | March | 29 | Wednesday |
| 2029 | March | 29 | Thursday |
Observed
The day is celebrated annually on March 29th with baking and sharing lemon chiffon cakes, visiting local bakeries, and enjoying this unique dessert with friends and family.
Fun Facts About
- The secret ingredient that made the cake special was vegetable oil instead of butter
- The cake’s unique texture comes from beaten egg whites folded into the batter
- It’s considered a lower-fat alternative to traditional butter cakes
- The average lemon contains about three tablespoons of juice
- A single lemon tree can produce up to 800 lemons annually
Quiz
- What was Harry Baker’s original profession?
- In which year was the recipe sold to General Mills?
- What makes chiffon cake different from regular cakes?
- Where was the recipe first published?
(Answers: 1. Insurance agent, 2. 1947, 3. Use of vegetable oil and beaten egg whites, 4. Better Homes and Gardens magazine)
FAQs
- What makes chiffon cake light and fluffy? The beaten egg whites folded into the batter
- Can it be made without a tube pan? Yes, but it’s traditionally made in a tube pan
- Why is the pan ungreased? To allow the cake to cling and rise properly
- How should it be cooled? Upside down to maintain its height and texture
Related
- National Chocolate Cake Day
- National Boston Cream Pie Day
- National Plum Pudding Day
- World Baking Day
- National Dessert Day
