Lemon Chiffon Cake (17)

 

Dustin and the boys are not big fans of lemon flavored desserts, so I modified this recipe a bit and made this an orange cake. I used orange peel in place of lemon peel. I used a 10 drops of orange oil instead of lemon extract. I used orange juice instead of lemon.  

The batter is a pretty standard chiffon cake and came together quite easily. It did take a bit longer to cook than expected, and when I cut into it, I saw that it was barely cooked through, despite the extra time in the oven. Perhaps my oven takes longer to raise to 350, which could have caused the extra baking time. Every oven is different, so keep an eye on your cake towards the end. 

The texture of the cake was just as you would expect a chiffon cake to be---lighter than a pound cake, richer than a sponge cake, and just a bit springy like an angel food cake. My family didn't actually enjoy this texture. 

This part is my fault, but the cake had almost no flavor. You would think all that peel and oil would have done more, but that needs to be adjusted in the future. I ended up pouring a strong orange glaze on top for a little more flavor. 

Overall, it was a pretty decent cake. But I have better uses for my calories than wasting them on something "pretty decent."

Scores (out of 5): Dustin: 3.5 Breanna: 3 Michael: 2 James: 4 Andrew: 4.5  Total  17/25

https://www.kingarthurbaking.com/recipes/lemon-chiffon-cake-recipe