Wonderful cake. Many years ago my mother (she was an amazing baker) taught me how to make several different types of chiffon cakes and they are still the top cakes for entertaining in my files...lemon being a favorite. For new bakrs your instructions are very clear but must be followed closely. Lemon curd makes a wonderful filling for this cake and highly recommend cake and lemon curd. Sometimes I frost this cake with 7 min. frosting and sprinkle with toasted coconut. The sky is really the limit. Have also used it for strawberries, raspberries, blackberries, etc. topped with whipped cream.
This cake is amazing - I wish there were more stars available to give - it deserves more than 5! I wanted to make a lemon cake for my birthday and decided on this one because of what appeared to have a lot of good lemon flavor. I like a good strong lemony taste and this was it.
The cake was light and airy - I thought I was biting into a cloud and the flavor was exactly what I was looking for. I liked the use of both lemon juice and lemon extract as well as the lemon curd for the filling. I finished it off with the Lemon-Cream Cheese Frosting Lemon-Cream Cheese Frosting. It was perfect for this cake. Thank you for this wonderful cake
Great cake and not nearly as difficult as it appears. One note - for those of us who don't make stiff eggs whites frequently - use the the whisk attachment on your hand mixer and be sure to use a clean dry bowl and clean dryer mixers - any water of fat/yolk will prevent the eggs from forming stiff peaks. Also, will work the same without cream of tartar.