Lemon chiffon cake from Phillippa's Home Baking (page 168) by Phillippa Grogan and Richard Cornish

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute peanut oil for grapeseed oil.

  • Melanie on April 20, 2015

    Loved the flavour of this cake but sadly I didn't have any success creating a cake that actually stayed as a whole cake! The first time I baked this it collapsed on itself in the oven and browned quite quickly. So, I attempted to bake it a second time, keeping a closer eye on progress. I pulled it out just as it started to deflate and then attempted to tip the cake over and support it but managed to squash it in the process. I will have to practice! The two cakes made for a delicious trifle though - I layered them with Dorie Greenspan's lemon cream (amazing), limoncello, and banana passionfruit, and topped the trifle with blackberries and chopped pistachios. Amazing dessert.

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