A light textured lemon cake made with eggs and oil.
I haven't tested any of the variations yet, but these are some suggested in the book: For Butterscotch Chiffon, prepare as directed but substitute 2 cups of NOT PACKED brown sugar (probably about 300 grams if not packed) for the granulated sugar. Omit the lemon zest and the lemon extract. For Orange Chiffon, omit or just reduce the vanilla to 1/2 teaspoon, omit lemon zest and lemon extract and use 3 tablespoons of grated orange zest. Also, substitute orange juice for the water. For Chocolate Chip Chiffon Cake, increase the sugar to 1 3/4 cup. Just before pouring into the pan, add 3 oz of freshly grated semisweet chocolate.