This is so good!! I’ve made this numerous times since it was printed in SL about 6 years ago and it has become a favorite and frequent request birthday cake!
A light and tender cake with fabulous frosting. Great addition to Easter table!
I made this the other day and found it took longer than the estimated time to prep- not to mention the expense! Lots of zesting. Found it to be tasty but really not amazing. Will just use a boxed mix of orange cake next time. Not impressed.
I made the cake and it turned out well although I would back the time down a few minutes so as not to overcook it. I also used my homemade orange marmalade in between the layers which really added to the flavor along with the wonderful icing. Will definitely make this again but also pay attention to the sifting of the cake flour twice!
Followed the directions carefully after reading the reviews. Although the cake tasted good and yes, the frosting is the best part, I wouldn't go through the trouble of making it again. It is a denser cake then the chiffon name would suggest. There are so many other recipes to try out there so that is why I wouldn't make again.
Delicious - everyone raved about it! The texture of the cake seems just right - it seems more like a "bakery cake" than "mix cake" in denseness, but tender and flavorful - and the icing complemented it perfectly!
I made this cake twice and both times came out AMAZING! Not just to me but to all my guests. It was not dry or solid like others are saying. But came out perfectly moist and the frosting was just delicious! I'm making it again tonight for a party and can't wait to dig in!
I made this cake for Easter dinner, and am tossing the recipe and the rest of the cake. It was beautiful, smelled delicious with all the fresh citrus zest, and the cake was dry as a bone. It was light -- but dry. Not like any other chiffon cake I have ever made -- and I have been cooking for almost 60 years now. For those who want to try it -- pay attention to the frosting recipe (which is yummy, BTW). It calls for 32 ounces powdered sugar -- that is 2 boxes, not one. I might keep the frosting recipe.
@Jenn54 - i baked this cake tonight, i haven't tasted it yet, but one thing I noticed...I've never used cake flour until tonight and I'm a BIG baker, so I was very excited to try this, so i was reading the cake flour box and it said to sift the flour 1 time BEFORE Measuring, so you actual sift 2x, sift 1 x before measuring then sift it again to fine it out again. Well it's a good thing I did this because i ended up with nearly an entire 1/2 cup of extra flour, that would definately make your cake dense and heavy.
I've been baking cakes, pies and pastries for 45 years, but I'm sorry this has to be the worst cake ever. I followed instructions to the letter but the resuslting cake was solid, heavy and would have done justice as a doorstop - nothing like its "Chiffon" name. The icing was delicious however, although I cut back drastically on the 1 cup of butter using only two tablespoons and adding more lemon juice to make a spreading consistency. As the cake was inedible we scraped off the icing and used it as an ice cream topping. I've never ever given a bad review before, but just had to this time.
Moist and tasty. The frosting is delicious as well.
I made this to take to a friends house for tea. Its amazing, I got so many compliments. My husband hates zest of any kind, so I thought I was safe taking this cake out of the house without a fight, I was wrong. My husband stole my third layer off the cake and ate almost all the frosting out of the bowl. One hint. Use juice from fresh lemons and oranges you wont be sorry the flavor will knock your socks off.