Reviewed: Apr. 30, 2012

I have tried a couple of Chiffon cake recipes and found this one easiest and the cake is great. If you have a stand mixer, try to beat egg whites with it while you whisk your egg yolks and flour in another bowl. You do not need to beat the mixture (of yolks, oil, ...) as called for in the recipe.

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Reviewer:

ericwongjh

Reviewed: Apr. 29, 2012

I made this cake for my grandmas 95th birthday party with fresh strawberries and fresh whipped cream, the cake was gone, it was so delicious. Reminded me of the Phoenix Chinese Bakerry in downtown LA...this will made many times for birthday cakes

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Reviewer:

carbmen

Home Town: Ontario, California, USA

Reviewed: Mar. 9, 2012

WOW! This cake is amazing. I bake fairly often but cakes are not a strength of mine. This cake was so simple to prepare that i honestly thought that i forgot to do something. I used almond extract instead of lemon and i didn't have cream of tartar so i used vinegar instead. When it came out of the oven it looked perfect and it did not fall at all. The cake was so super light fluffy and the taste is great (not at all eggy). I used a cream cheese frosting, per family requests, and it was wonderful!

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Reviewer:

styrofoamplates

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Chicago, Illinois, USA

Reviewed: Feb. 5, 2012

I have never written a review before for anything but after making this cake I felt compelled to do so. This was absolutely the most delicious cake I have ever made! I bake quite a bit and have made many types of cakes before and this one is by far my favorite! It was so light and fluffy with the perfect amount of sweetness to it. I am not one for eating super sugary desserts often because it makes my stomach feel heavy and afterward I feel just sloth like. But this made my stomach feel full and light. Kind of like the way Japanese or Korean food makes me feel after I eat it. The consistancy is like a pancake and a super light cupcake mixed into one. I used espresso instead of water and I substituted the lemon for rum. I also used an espresso chocolate mousse instead of the frosting. It was to die for. The cake didn't last two days. I even put it in the freezer over night because the mousse started to melt and with the frozen mousse, that taseted like chocolate ice cream in the morning, and the cake, that was amazing cold, OMG! Crazy good! This recipe will be with me for a long time!

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Reviewer:

bakingmamma

Reviewed: Dec. 31, 2011

I used 2x 9" round pans lined with round cut-out parchment papers and baked at 325 the whole way for 40 minutes. It came out quite done already, so i'd bake it for 35 minutes next time and test it earlier with a toothpick and add time if needed. I made a 4 tiered strawberry chiffon cake using instant lemon pudding, 1 LB pound strawberries (sliced and mixed with 2 tbsp sugar and 1 tbsp lemon juice-mix and let sit 1 hr for juicy strawberries) and fresh whipped cream. Lightly lemony and very juicy strawberries made this cake delicious!

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Reviewer:

JUICIEST

Reviewed: Dec. 15, 2011

I thought this was going to be really difficult but my KitchenAid made it a breeze. Super light, sweet and delicious. I made it in two 8-inch rounds for a layer cake and baked it 40 mins. Could've used another 5-10 I think, but it's hard to tell when it's "done" without being overdone. Next time I know - this will be my go-to birthday cake from now on!

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Reviewer:

andikuhn

Cooking Level: Intermediate

Reviewed: Nov. 13, 2011

Very good sponge cake recipe to use for birthday cakes. So soft and fluffy....

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Reviewer:

Karen

Cooking Level: Intermediate

Home Town: Singapore, Central Region, Singapore

Reviewed: Aug. 17, 2011

I absolutely love this recipe. I tried it for the first time yesterday and it came out perfect. It's light and fluffy and tastes delicious, not too sweet. I've been searching for a really good vanilla chiffon cake and this is it.

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Reviewer:

marsevan

Reviewed: Jul. 16, 2011

It was soooo light and fluffy! It also tasted great without lemon extract and I used all purpose flour. I halved the batter into an 8-inch baking pan in two rounds for about 40 minutes as skang said.

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Reviewer:

Josh Mendoza

Home Town: Quezon City, National Capital Region, Philippines

Reviewed: Jun. 18, 2011

easy to follow. But in response to another's review, the cream of tartar must be added to the egg whites BEFORE beating them. It stabilizes the egg whites and helps them stay fluffy. I used almond extract instead of lemon, yummy

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