Citrus Chiffon Cake

I tried this cake as the recipe is given. However, I used all purpose flour instead of cake flour and 1 teaspoon lemon juice instead of lemon rind. The taste was good.

I have proudly served this cake to guests several times. Pretty and flavorful on its own, it makes an unexpectedly vibrant base for fresh summer berries.

I made this but with a few changes: added 1 more egg yolk, 2 T more of juice, and 2 T more of safflower oil. It was really quite good!