From the kitchen of One Perfect Bite...This is such a lovely cake, that I don't mind that it is a bit more involved to make than most batter or foam cakes. While I actually prefer the cake unadorned, most folks, including the Silver Fox, prefer it served with berries and a lemon-flavored whipped cream. The cake is high and light and it has a wonderful crumb. I love its intense lemon flavor and it is an all-together perfect cake to serve when you want a light dessert to follow a spring or summer meal. If you follow the recipe instructions for folding the egg whites into the batter, you'll have no trouble creating this towering lemon cake. You'll find it is moist and tender and has the richness of a butter cake, but a texture that is more like that of a sponge cake. Chiffon cakes keep well and are less prone to drying than butter and sponge cakes because the use of oil rather than butter keeps the cakes moist. I do hope those of you who like to bake will give this recipe a try. Here is how the cake is made.
