Citrus Chiffon Cake

Page 713

Cuisine: North American | Course Type: Cakes

(1 review)

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Recipe Review

This cake had a great texture and was easy to bake. I made the acommpanying citrus syrup on page 714. Cake kept well over several days and everytime I took the lid off the cake carrier I was amazed by the delicious citrusy smell wafting out. Despite all of the above however, I don't know if I will make this again. It was lacking....something, je ne sais quoi. If I ever do make it again I will probably make a citrus whipped cream frosting instead, and skip the citrus syrup, which is a bit on the sour side. However a lot of people enjoyed the sour note from the syrup on the sweet cake.

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