This was just ok, but I did have to improvise a bit, which may have affected the outcome. I didn't have lemon extract and so used vanilla instead, and as I don't do "whipped oil", I made the frosting with a homemade powdered milk/gelatin concoction which didn't really have the right texture. If I make this again I'll use real whipped cream or use a different frosting altogether; I'll also have to have fresh limes and mint on hand, as the appearance of the finished cake is rather boring without the pretty garnishments in the photo.
Fresh Lime Chiffon Cake
detailaddict Posted: 08/24/09
RyannUden Posted: 03/03/09
In researching a great dessert to take to an upcoming St. Pat's party - I made this for my monthly staff meeting to test it out. Making this frosted, three-layer cake was not as time intensive as the other reviews made it sound; although grating the lime rind got old after awhile. (I need a new tool, I think). The taste was good, light and "refreshing" my staff members said (of course, I am paying them so what else would they say?). I, being impartial, did like the taste as it was uniquely tart and limey. I might make it again in the spring/summer - and I might try to put a different, contrasting filling inbetween the layers. It will be fun to experiment.
EmilRG Posted: 01/01/09
This is a wonderful cake, but you have to be really careful when you are baking it. Take it out of the oven a little early, even if you don't think it looks done because the cake will be hard if it is overcooked.
Jenn79 Posted: 03/18/09
I thought this recipe was extremely good. I made this cake about a year and a half ago for a pot luck at my office and it was gone before the day was over. The only down side is that it's a little time consuming to make, but the results are worth it. One piece of advice I would offer is if time is an issue then make the cake part a day or two ahead of time, you can always store it in the refrigerator until you're ready to put it together. Also when putting the layers together I would recommend putting toothpicks between the layers to keep the cake together.
rncook Posted: 03/22/10
Chiffon cakes take a little more time, but if you follow the recipe exactly, neither you nor your guests will be disappointed. This cake is perfect for spring and summer. It's been a hit every time I've made it and looks quite impressive.
pchefrebecca1 Posted: 03/11/11
Beautiful, elegant looking cake. Tasted amazing as well. I used a different filling recipe, though. My husband wanted a wedding type cake for his birthday with lemon filling. He wanted me to duplicate the cake at his brother's wedding. I used a lemon curd recipe and added vanilla pudding to it to make it creamier. I also made my own whipping cream for topping, not fat free but way more delicious. Everyone loved it, including my husband and requested it for future birthdays!
Greyed Posted: 06/12/10
I'm a 15 year old girl, who decided to cook this as a surprise for my moms birthday. A very long time to make, with all the different layers and such, but it was worth it, and very fun to decorate with purple chive flowers, lime slices, etc. Although i didn't like it much (from eating so much of the batter and getting sick >w<) the family LOVED it.
eliseann Posted: 08/21/10
This cake is fabulous! If you like a nice, refreshing, light citrus-tasting cake, you will like this. It is not complicated, just a little time-consuming whipping the egg whites. But what a great result - received multiple compliments. It made a perfect 3 layer 8x8 square.
polosteph9 Posted: 07/30/11
I made this for a final project for a cake decorating class and it was amazing!!! Not only were the decorations great, but the cake was light and delicious! Not too sweet.
JillAlexandria Posted: 05/28/12
Decent. This cake is a fabulous idea, I love how much fresh lime flavor is incorporated into it. However, it was very dry. The icing is great! If you can find a way to make the cake part more moist it definitely a winner. My family still loved it. Pretty time consuming so only for special occasions.