Chiffon cakes use both whipped whites and a leavener to create the airy texture, and use oil as the fat, which makes for a really moist crumb. Tangy lemon juice and fresh grated zest are just the right way to flavor this light and airy cake.
'chiffon cake' on Serious Eats
This light and fluffy, easy to make cake is full of tangy lemon juice and fresh grated zest.
[Photographs: Elizabeth Barbone] As written, this recipe makes a light, vanilla-scented caked. To make a lemon chiffon cake, replace vanilla extract with two teaspoon lemon extract. For an orange chiffon cake, replace vanilla extract with one teaspoon orange oil. About...