March 20, 2009
The Cake Slice: Triple Meyer Lemon Chiffon Cake
I was really looking forward to baking this cake. (I've been voting for this cake to come up on top for a couple months now.) You see, I have a new found love for sweets featuring bright citrus flavors. Ever since I've made desserts with kalamansi several weeks ago, I am hooked!
Sour flavors has always been prominent in savory dishes in Filipino cooking (a great example is sinigang) so I was not used to eating desserts with a sour flavor. I am finding that lemony desserts are very refreshing which just feels light in your mouth when you eat them (so less weight gain?!? :) Ha, I wish!)
This cake was all I expected: light airy cake with a rich tart filling and the creamy whipped frosting ties it all together. Yum! My Meyer lemon tree in the backyard has produced lots of fruits this year so I substituted them for regular lemons asked for the recipe. I also didn't have walnut oil in my pantry so used peanut oil instead. Now I am curious to see any flavor differences the walnut oil makes. I am planning to buy some when I bake this cake again which is soon, probably for Easter celebration -- it's a perfect cake for Spring!
My sister gave me a set of cake stencils last month so wanted to try them. I used this flower stencil and thinly layered some extra Meyer lemon curd on top and some sprinkles.
Please visit the The Cake Slice Bakers for their creations.
Printable recipe: Triple Lemon Chiffon Cake
P.S. I missed out on last month's bake due to work but I just realized I had baked it before as seen here but used a different frosting. I will bake the cake again with the proper frosting and post it.