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Hi Reader!

When I think of summer cakes, I think of angel food cakes, pound cakes, loaf cakes (try this raspberry lemon loaf!) and easy, breezy cakes like this one-bowl strawberry cake.

Today I want you to consider this glorious, elegant, back-pocket cake: the chiffon cake.

​Chiffon cakes take everything you love about angel food cake and then make it better.

They use the egg whites for that beautiful airy lightness that is angel food-esque. But then they add in the moisture and richness of the egg yolks for a cake that is, yes, light, airy, rich and moist.

Sometimes we can have it all.

Chiffon cake is great with just some macerated berries and that's it.

🍓 My favorite macerated berries include halved strawberries and any other berries you'd like, about 4-cups total. Then toss in about a tablespoon of sugar (less for really juicy berries) and a splash of Cointreau. Let sit for about an hour-ish before serving. I hope you'll try them!

If you're feel a little frisky, you can add a dollop of homemade whipped cream to the plate.

I also truly love this Lemon Meringue Chiffon Cake that pairs it with toasted meringue and fresh lemon curd. Which is, again, a perfect summer dessert in my opinion.

Go bold with this cake and slice it horizontally through the middle and layer it with some jam and marshmallow frosting.

Or just brush it with a lemon soak and that's it. You're done.

These are my non-negotiables when making chiffon cake...

I recommend (and use) a tube pan for making chiffon cake. However, you can use any pan as long as you follow three chiffon cake rules:

1. Make sure the pan is *not* non-stick.
2. Do not grease whatever pan you’re using. The cake uses the un-greased sides to climb up the side of the pan, giving it that light texture.
3. Cool the cake upside, making sure that it is propped above the countertop so that air can circulate underneath the cake while it cools. This ensures the cake won’t collapse on itself.

I hope you fall in love with this cake like I have! Have fun and let me know what you think!

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​ "Following up on her acclaimed debut, The Cookie Book, writer, photographer, and recipe developer Rebecca Firth tackles cake in her new book. You may have trouble picking which recipe to start with: Chocolate Stout Cake with Champagne Buttercream or a tart, sticky Glazed Tangerine Donut Cake?” ― Epicurious, 25 New Baking Books for Cozy Fall Treats THE CAKE BOOK

​ "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