There is something very special about a light and fluffy chiffon cake. Usually they are fragrantly laced with citrus, and are beautiful when served simply with some fresh macerated fruit with the juices wicking into the crumb.
They also work really well when you want to make a great presentation cake. This recipe uses coconut right in the batter. Once cooked, it is cut into layers and filled with lemon curd. Top it off with a light and fluffy coconut icing (with a built in stabilizer), and it has become an amazingly pretty cake, that is light and not too filling.
There may seem to be a lot of instruction, but just read it through first, and you’ll see that it really is a very basic cake, and not hard to succeed at!
Find a small glass or jar to fit into the center hole of the cake, to put in a small posy or a larger blossom. Just wrap the stems in damp paper towel, and put the flowers in the glass. Slice the cake with a serrated blade to make a tidy cut. Continue reading