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Happy Wednesday Reader!

This is a love letter to fluffy, bouncy, cloud-like chiffon cake! It is *the perfect* summer cake with its light, airy texture. Below are my favorite ways to enjoy Chiffon Cake allll summer long!

My Favorite Serving Ideas for Chiffon Cake​

1. I LOVE chiffon cake with macerated berries and fresh whipped cream. Use the macerated berries instructions from my chocolate pavlova recipe.
2. You can add the lemon cake soak and fresh lemon glaze from my Lemon Loaf Cak​e for a lemon-forward dessert bursting with a heap of fresh lemon flavor. 🍋
3. Halve the cake horizontally to make a layer cake. Use the lemon cake soak from above, smear fresh whipped cream in the center of the cake, as well as the sides and the top and then pile high with a mountain of fresh berries.
4. Cover the entire chiffon cake with toasted meringue and then set it on top of some tart lemon curd when serving (see photo below). I've served this the past two Easter's and we love it! This Lemon Meringue Chiffon Cake will be its own stand-alone recipe post soon!
5. You could dust it with some confectioners' sugar and simply call it a day.
6. Halve the cake horizontally and cover the center, sides and top with my favorite 5-minute chocolate malt buttercream (you may need to double the recipe depending on how thick you want your frosting).
7. Divide 1/2 cup (85 g) finely-chopped chocolate or mini chocolate chips. Pour half of the cake batter into the pan, sprinkle with half of the chocolate, cover with the remaining cake batter and then sprinkle the remaining chocolate over the top for a Chocolate Chip Chiffon Cake. Don't use regular-size chocolate chips for this.
8. Add the chocolate chips as noted above, horizontally cut the baked cake, cover the center with marshmallow frosting, then sprinkle with crushed graham crackers, add the top layer and then cover the entire cake with the remaining frosting for a delicious S'mores Chiffon Cake.

If you need clarification on any of these ideas please leave a comment on the Chiffon Cake post and I will respond asap.

Chiffon cakes are very similar to an angel food cake, except they use egg yolks, in addition to egg whites, in the cake batter. This cake has that delightful angel food texture, with the added richness and moisture from the addition of the egg yolks.

It's simply one of my favorite cakes and I hope you love it too! Have fun with this delicious recipe.

R xoxo

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If you love a recipe, I hope you'll consider rating and reviewing (taste, texture, what you love, recipe edits, etc!) on the blog post, they help other people find my recipes. I appreciate you!!

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​ "Writer, photographer and queen of cookies, Rebecca Firth teases my sweet tooth and I am not mad about it. Love following her and her tempting creations and can't wait to see what she comes up with next." ―Tiffani Thiessen, actress and author of Pull Up a Chair ​ ― Food & Wine, Best Baking Cookbooks to Own Right Now THE COOKIE BOOK