The cooled cake can be a challenge to remove from the pan. If it doesn't come out after inverting it and giving it a gentle tap, run a long, thin knife around the cake as close to the side of the pan as possible. To cut smooth, even slices without crushing the cake, use a serrated knife and a sawing motion. You can serve this kind of cake with pride for at least three days. An unfrosted and ungarnished cake will also freeze beautifully.
Oil is the secret ingredient that makes chiffon cakes so tender.
Be sure to test it for freshness before using. Ample lemon zest intensifies the lemon flavor of this cake. It adds a little texture as well. Lemon Chiffon Cake with Raspberry Cream Use the whipped cream to frost the whole cake or to garnish individual slices of cake. Serves twelve to fourteen.