Lemon Chiffon Cake

  • Serves: Makes one 10-inch tube pan with removable bottom
  • Baking Temp (degrees F): 325
  • Views: 4439
  • Comments: 0

Okay, I will admit, this is a cake with some extra work. And for many years I only pulled out this recipe in the Fair Season. I would compete in the Chiffon category each year in many different county and local fairs, and I don't think I have ever lost with this recipe!! I now make it for many different tortes. It's a nice change from the classic butter cake and it pairs especially well with light fruit and mousse fillings, such as our Lemon Mousse recipe. A favorite use for the round layers is to split each round horizontally into two layers, so you have a total of four layers of cake. Place the bottom layer on your serving plate and spread thinly with raspberry jam. Top with lemon mousse, top with the second cake layer and repeat until you have four cake layers and three layers of raspberry jam and Lemon Mousse. Finish the cake with Italian Meringue or Mousseline Buttercream or IMBC or sweetened whipped cream. Refrigerate before serving, and keep refrigerated.
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