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National Lemon Chiffon Cake Day

lemon chiffon cake

This is believed to be the original wedding cake mix. The cake is very light and made with vegetable oil, eggs, sugar, flour, baking powder and, of course, lemon flavoring. The lack of butter means the cake will lack the enhanced flavor of butter cakes, and that is why most chiffon cakes are served with filling or sauces. To add more flavor, add the zest of the lemon.

The cake gets its nice texture from the whipping of the egg white until stiff and combined with the other ingredients. This process is like making an angel cake or other foam cakes. It is said the chiffon cake was invented by Harry Baker from California in 1927, who was an insurance salesman turned baker.

Questions?

If you have any questions about this article or flight crew culinary training, contact me at jdetloff@airculinaire.com. For questions about in-flight catering, contact weborders@airculinaire.com.

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