This Lemon Chiffon Cake with Blueberry-Coriander Buttercream recipe is a stunning masterpiece:
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.
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 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.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.
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