Lemon–love chiffon layer cake from The Fearless Baker: Simple Secrets for Baking Like a Pro (page 156) by Erin Jeanne McDowell

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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

  • Zosia on August 01, 2019

    This review is for the cake portion only. I used the only bleached cake flour I can find here (Canada) and it's actually a cake & pastry flour blend. My cakes were a little sturdier than typical chiffon cake, which made splitting them and assembling the cake easier, but the crumb was light and moist, even straight from the refrigerator, and had a lovely lemon flavour. I used cake strips and the cakes baked up very level - no need to trim. I frosted the cakes with Stella Parks's Super thick and fruity whipped cream, which, in addition to the lemon syrup, I think, helped to keep them very soft and moist. Additional notes: 2 extra egg yolks were needed to reach the required weight; batter per pan was 710g (not 652); bake time was 40 minutes instead of 50-55 (could have been even less but that was when I did my first check).

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