I was excited about making this cake, but it was just ok. I was not aware that the cake layers were supposed to rise. Mine did not and they were a little salty. Also, there was too much icing and like the cake layers, a bit salty. If I make this again, I’ll do regular lemon cake layers and the icing without the salt and coriander.
The chiffon cake and the lemon curd were fabulous, but the buttercream had very little flavor … it tasted like you were chomping on a stick of butter. I have never seen 5 sticks of butter used in a single batch of buttercream frosting and so I am wondering if it was a typo. If not, the recipe needs to be reworked because the frosting was tasteless.
First off, this cake will impress. However, do not gloss over the fact that the recipe is created by a pastry chef. I am an experienced baker and while doable, this recipe requires a lot of attention to detail and technique.
The lemon chiffon cake had a good flavor but I don’t think I folded in my egg whites nicely so it turned out more rubbery than I would have liked. I’ll try a lemon sponge cake recipe next time.
Normally, I find buttercream to be so dense as if you’re eating a stick of butter. This buttercream recipe is fabulous and leads to a very airy and whipped consistency. The color of also beautiful! It makes a ton of icing (and lemon curd) so as other reviewers have said, might as well make a third layer.
I was so excited to make this cake. It took a long time and it was only OK.
I'm wondering if the frosting had a typo. It asked for 5 cubes of butter, and I put in 2.5 and that was plenty. Next time I would also just buy the jam.
For all that work, I'd make 3 layers of the cake.
The lemon curd was a homerun- MAKE EXTRA to use in other recipes, or to eat. It was amazing!!
made as is using home made blueberry coriander jam Found the blueberry coriander buttercream mostly tasteless even though the jam itself is excellent. Ratios seem off. Everything else was great.
While I absolutely love the concept of this cake, boy was it hard to execute! So many things went wrong and it took way longer than the estimated time. For one, the blueberry jam did not yield nearly enough to sufficiently add to the middle layer and the frosting, so I ended up nixing the straining step for the frosting (it was fine in the end). My lemon curd did not set. I've made curd many times before and have never had this happen. The chiffon cake was difficult to pull off. and it did not rise well nor did it cook properly, even though I left it for extra time in the oven. And the buttercream frosting was pretty intimidating. I ended up buying some and mixing it with the jam. I am not an advanced baker, but not a novice either, and this was probably one of the most involved cakes I've attempted. The upside, everyone loved it and thought it tasted good and looked beautiful. I would do it again with the same flavor profile but some key differences to make it simpler and save a little time. Including swapping the chiffon cake for an easier lemon cake batter, and possibly a homemade cream cheese frosting base.
I too made this cake for a birthday! Usually, my husband asks for a simple angel food cake. When he saw this in the magazine, he changed his mind and said THAT was the cake he wanted for his birthday! I poured over the multiple recipes (none of which I have ever made before, like what is lemon curd???) included to make this. I am not a baker, per se. But I thought I could break this down, step by step. So THIS was to be BOTH his birthday cake and his birthday present. A few things need to be clarified: For ME, (and I am new to this sort of thing) this process took about 6-1/2 hours of active time in the kitchen. I had a blast making it! I don't know what a cumquot is (can't even spell it, apparently), but I found kiewees (spelling exotic fruit is not my talent in either case) and strawberries that I sliced thin. The fresh mint was perfection as an addition to the toppings. I also have NO idea how thick a chiffon cake is supposed to come out. But THIS CAKE was HEAVENLY!!! It took so long, we had it for dinner and cooked the fillet and lobster the next day (making this an ongoing birthday parade of days). It was so delicious! It was worth every minute I spent creating it. Thank you so much for this recipe! (And a LOT of your recipes are divine!) Also, since it's only the two of us, I put toppings on the cake as we ate them so it was easier to keep wrapped in the fridge. BTW, how long does it stay good in the fridge? Can we freeze the leftovers? WOW! What a cake!!!
Had to search for the jam recipe…
This site sometimes does a wonky way of posting a recipe...one being the question someone asked about the jam recipe. It is in the wording at the top and underlined/highlighted link. Just click on the underlined words: Blueberry Coriander Jam or just search this :
Here is the blueberry coriander jam recipe
Made this for a birthday cake. It is a showstopper! Super delicious and beautiful
I don't see the blueberry coriander jam recipe