ISO The fluffiest, fluffy, fluff flufferson lemon (layer) cake
I'm craving an airy, fluffy, lemon cake. Something I can serve with berries or layer some berry puree with. And maybe frost with whipped cream and toasted coconut. Frosting and lemon flavor are not as important as the texture of the cake. I'm craving melt in your mouth, lemon flavored air. Something along the lines of those lightly sweet cakes you get at asian bakeries that are inevitably layered with fresh fruit.
I thought about a lemon angel food cake, but those are almost too firm. There are a quite a few recommendations on this board, but nothing that ranks them in order of fluffy dreaminess.
Here's what I've found so far:
mtomto's recipe, unknown provenance: http://chowhound.chow.com/topics/650148
numerous suggestions for the Lemon Layer Cake with Lemon Curd and Mascarpone Frosting on epicurious. I think I've made this cake before and we're on the right track here, but I'd prefer something a little dryer. Maybe I need to bite the bullet and try making a genoise or sponge layer that's meant to be soaked in syrup or rolled into a jelly roll.
There's this thread, discussing the best lemon layer cake: http://chowhound.chow.com/topics/376493. Unfortunately, the link to the cake discussed the most (CI's and/or foodnetwork, hard to tell) appears to be dead. This is a shame because it's mentioned as being lighter than the one posted. The link to the martha stewart recipe is also dead.
Triple Lemon Layer Cake, from Fine Cooking, which according to the poster, beats out CI's cake. http://chowhound.chow.com/topics/510171
Dorie Greenspan's Perfect Party Cake is described as "moist and tight-crumbed," so probably not what I'm looking for.
Does anyone out there have any thoughts on how these recipes rank according to lightness? Or do you have a truly fluffy lemon cake recipe to share?
Well, most American layer cakes are based on butter- or pound-cake recipes, which are sturdier than light. Foam cakes are lighter as a class, and include the broad subcategory of sponge cakes, and the smaller subcategories of genoise cakes and chiffon cakes - genoise cakes can be frosted/iced - chiffon cakes (which have a meltaway quality that you might be seeking) are typically designed to be served without frosting or icing, but I am sure someone has figured out recipes doing that.
I'm pretty sure this is the Martha Stewart cake referenced in that tread. It's a variation on a 1-2-3-4 cake so it might be heavier than what you want.
The other broken linked recipe is this one:
You ,might want to try Ina Garten's Lemon Angel Food Cake as that sounds more like what you are looking for. I haven't made it but Ina's recieps are generally reliable.
Or this Lemon Chiffon Cake from Bon Appétit.
Hope this helps a bit.