Strawberry Cream Cake | Chiffon Cake, Fresh Strawberries, and Lightly Sweeten Whipped Cream 

Hello BethKable, Thank you for taking time to share your comment with the Just One Bite, Please? community. Have a great day!

Hi Stacy, Wow! Congratulations on your baking success making the Strawberry Cream Cake. Thank you for taking time to share your results with us and the Just One Bite, Please? community. I'm so glad your family members enjoyed your hard work. Thank you again for sharing!

@@JustOneBitePlease Does the cream dissolve into the cake (especially if left over night)? I seem to have that issue, hence why I am interested in this recipe...

@@wangjeon4241 Hello, I have found it best to use Heavy Whipping Cream which has a higher fat content and makes it suitable for using as icing and filling a cake without breaking down. Here is the link to the full recipe detail information and instructions for making the recipe: justonebiteplease.com/2016/03/31/strawberry-cream-cake-2/ Please let me know if you should have any other questions. Thank you for writing. Happy Baking!

Hello Wild wild West, I appreciate you so much for your kind words. Thank you for taking the time to write and share your comment with me and the Just One Bite, Please? community. Have a wonderful day!

Hell Mojos, I appreciate you waiting for my response to your question. I would recommend using one pan to make the recipe instead of splitting the batter between two pans. Fill the pan to a 1/4-inch from the top. Any remaining batter can be baked in cupcake liners as snacks. Make sure to flip the cake over on parchment to cool as soon as the cake comes out of the oven. This will prevent the cake from sinking in the center.

Hello Ellen, Yes, you want to cool the cake upside down so it doesn't shrink as it cools. How did your cake come out for you?

@@JustOneBitePlease it turned out amazing! My cake did sink a bit even after cooling upside down but it still tasted delicious. I also added a bit of cream of tartar to the whipped cream to make it last longer in the fridge. Going to be using your recipe as my go-to from now on! Thank you very much.

Here is the direct link to the full recipe and directions: justonebiteplease.com/2016/03/31/strawberry-cream-cake-2/ You can always find the recipe links in two places for the video. One is in the description box below the video and the second one is in the ⓘ upper right corner of the video as the video play. Just click either one to be taken to the full recipe for the video. Please let me know if you have any questions.

Hello Jean, Here is the direct link to the full recipe with directions: justonebiteplease.com/2016/03/31/strawberry-cream-cake-2/ You can always find the links to the full recipe by clicking on the ⓘ icon in the upper right corner of the video or the description box below the video. Please let me know if you have any questions. Happy Baking!

Humberto Jimenez Thank you so much for your kind words.

Thank you so much!

I said the SAME THING!

Hello S G, Congratulations on your success baking the chiffon cake. It is wonderful to hear about your experience and results. Have a great time filling and icing the cake. Cheers and enjoy! 🍰😊

Hello Rosi, It is nice to meet you. Congratulations on your baking success! It is so wonderful to hear about your experience making the recipe and your addition of the simple syrup for the cake layers. I'm sure your loved ones are happy to be enjoying your baking creation. Thank you so much for taking the time to write and share your results with the Just One Bite, Please? community. Have a great day!

Helo Daraja, It is wonderful to meet you. Congratulations on your baking success making the Strawberry Cream Cake. I really appreciate you for taking the time to share your experience with me and the Just One Bite, Please? community. Thank you for your kind word also. Have a great day!

Hello Yosra, Congratulations on your baking success making the Strawberry Cream Cake. It is wonderful to hear about your experience making it and your final outcome. I really appreciate you taking the time to share with me and the Just One Bite, Please? community. Thank you and have a great day!

Hello Tatiana, Congratulations on you success making the Strawberry Cream Cake. It is always nice to hear from those who have made the recipe and their results. I also like that you shared your idea with the Just One Bite, Please? community. Thank you and have a great day! 🍰

Hello edlawit, It is nice to meet you. I appreciate you waiting for my response. I'm so happy you enjoyed video. Please let me know if you should have any questions when you make the recipe. Thank you for writing and have a great day! 🍰😊

😃 I understand Dolores, I would suggest to cut the cake yourself when you serve it. I find it completes the process and effort of making a recipe from beginning to end. Then you'll get to see the happy faces of your guest as they enjoy your work. 🍰 🍓😋

+sana yahoo Thank you so much for your comment!

Hello Darlene! I'd love to see your finish cake. If you like you can email me a picture at: justonebiteplease@hotmail.com Thank you so much for writing and I look forward to hear about your baking adventures. Have a great day!

Just One Bite, Please? Can I make the whipped cream icing tonight and put the cake layers together tomorrow? Do you think the juice from the strawberries will change the consistency of the icing if it is made ahead of time?

Hello Darlene, I would recommend making the Whipped Cream Icing just as you ready to fill and frost the cake.

Just One Bite, Please? The cake turned out beautiful. Look for a photo in your email soon.

Hello Murjana, It is nice to meet you. I appreciate you waiting for my response. The cake is wonderful to cover in buttercream. I would recommend bring the cake out to room temperature for at least 1 hour before cutting into it. This will help to soften the buttercream before eating it. I'd love to hear how this turn out for you. Thank you for taking the time to write. Best to you!

Hello Chiquis 92, Please let me know if you have any questions.

Hello Oropendola, Thank you for your kind words. I really appreciate it.

Help Can I please get exact measurements?

Hello Ryu Ryu, It is nice to meet you. The measurement for the Heavy Whipping Cream is 3-cups. Here is the link to the full recipe with the detail directions for the Strawberry Cream Cake: justonebiteplease.com/2016/03/31/strawberry-cream-cake-2/ Please let me know you should have any other questions. Thank you for taking the time to write and have a great day!

@@JustOneBitePlease thank you

My pleasure!☺️

Hello Ambika, It is nice to meet you. I appreciate you waiting for my response as I have been away. The recipe uses a 9-inch cake pan to bake the Chiffon Cake. Here is the link to the full recipe with detail instructions: justonebiteplease.com/2016/03/31/strawberry-cream-cake-2/ Please let me know if you should have any other questions. Thank you for writing. Happy Baking!

Thank you so much!

Hi Sal, Here are my responses in the order of your questions: 1. Yes, Fill the pans up 3/4 of the way. You want the cake to bake taller than the pan. You'll flip the cake pan over when it comes out of the oven onto parchment to cool completely and then you can trim the extra cake using the pan edge to give you a cake layer that is even. 2. Every oven bakes slightly different. I would recommend baking the cake layers in the middle of the oven for better heat distribution. For the Chiffon Cake, we're looking for the cake to be a golden brown color and spring back when touched in the middle. My motto is "Check early and check often" when it comes to baking. 3. If you split a single cake layer twice and fill and ice with the heavy whipped cream all the finished cakes will be the same size. The finished cakes will serve 24 people. Each piece will be a very generous portion. 10" = 12 portions, 8" = 8 portions, 6" = 4 portions. If you are stacking the cake layers make sure to use wooden dowels to support the cake above. The chiffon cake will sink under the weight of the cake if not supported. Here is a video showing how to do this: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-pPZuGLSlFB8.html I've used this technique for all the wedding cakes I've made over the years and never had any sinking or sliding issues. Please let me know if you should have any other question I can help you with. Have a wonderful time baking and making your daughter's engagement cake.

C'est merveilleux! Faites-moi savoir si vous avez des questions sur la recette. Merci comme toujours d'avoir pris le temps d'écrire.

Thank you Janet. I really appreciate that.

Hello @lv4890 It is a pleasure to meet you. I appreciate you waiting for my response. You can macerate the strawberries with a 2 Tablespoons of granulated sugar first and then drain off the strawberry simple syrup. The strawberry simple syrup can be brushed on the top of each cake layer. The macerated strawberries then can be added to the whipped cream without causing the whipped cream to break down. I'd love to hear about your Strawberry Cake making adventures. Thank you for taking the time to write and ask your question. P.S. I make the cake 2 weeks ago for my friend's birthday and it continues to be a hit with everyone.

@@JustOneBitePlease Thank you for getting back to me. Saw your response and immediately went to buy strawberries. Made the cake last night and it came out just perfect. I really appreciate the care you take into making your videos - down to zooming in on the exact speed you use on your mixer. I’m glad I came across your channel and am excited to try your other recipes!

Hello Justin, It is nice to meet you. I appreciate you waiting for my response. The Chiffon Cake can be baked, cooled, and then wrapped and frozen for up to 2 months before splitting and filling with you favor filling and icing. The cake is stored in the refrigerator best eaten once filled and covered within 3 days. Thank you for taking the time to write and have a great day! 🍰😀

Just One Bite, Please? Ok thanks and no problem!

Hello Angie, it is nice to meet you. That's an interesting question. I'll have to think about it and get back with you.

@@JustOneBitePlease Please do, thank you 😊 It looks delicious and I will definitely make it Thank you for sharing!

Hi Jessica, That is wonderful! Please let me know if you have any questions. Thank you for writing and Happy Baking!

Hello Melissa, It is nice to meet you! I'm sure your mom really appreciated you making the cake for her. Thank you for taking the time to comment.

Hello Jasmin, It is nice to meet you. Here is the link to the full recipe with detailed directions: justonebiteplease.com/2016/03/31/strawberry-cream-cake-2/ You can always find the links to the full recipes for the videos by clicking on the ⓘ icon in the upper right corner of the video as it plays or the description box below the video. Please let me know if you have any questions. Happy Baking!

@@JustOneBitePlease thank you

Hello Andrea, It is nice to meet you. The cake will taste even better when refrigerated overnight. No worries about the strawberries breaking down in the whipped cream filling as the whipped cream icing covering the cake keep the air from getting to the surface of the strawberries. Any moisture from the whipped cream will be absorbed by the chiffon cake making it even more moist and tender. I recommend using "Heavy Whipping Cream' rather than "Whipping Cream" as "Heavy Whipping Cream" has a higher fat content and is much more stable when used for cakes or pastries like this recipe. Do make sure the cake is covered well or in a refrigerator that is free from any onions, pepper, or strong smelling food otherwise the cake will pick up the flavors as it sits in the refrigerator. Please let me know if you should have any other question I may help you with. Have a great time at our aunts 80th birthday party. I appreciate you for taking the time to ask your question as this helps others who might be wondering the same things. Thank you and Happy Baking!

Yes thank you for your reply! Nice to meet you too! I agree and always use heavy whipping cream! It makes the best whipped cream frosting! I also only use powdered sugar in it as opposed to white sugar, it holds its consistency great! I'll make my cake the night before and keep it well refrigerated! Thanks so much for the advice!

@@andreagreene7501 Have a great time baking!🍰😀

Hello Alisha, It is nice to meet you. I defiantly will be producing a video and recipe for a chocolate chiffon cake in the near future. Thank you so much for taking the time to share your comment.

@@JustOneBitePlease No problem, take your time! Thanks again for making this video! The cake itself is very soft and tasty. I don't like foods that are too sweet. This cake was balanced.

Hello Andrea, I truly appreciate your kind words. Thank you and have a wonderful day!

Hello msvroman08, Thank you so much for your kind words. I hope you have a great time finishing and assembling the cake. I'm sure your friends and family are going to love you for making this recipe. Happy Baking!

Hello Zuleyma, It is nice to meet you. Here is the link to the full recipe with detailed directions: justonebiteplease.com/2016/03/31/strawberry-cream-cake-2/ You can always find the links to the full recipes for the videos by clicking on the ⓘ icon in the upper right corner of the video as it plays or the description box below the video. Please let me know if you have any questions. Happy Baking!

@JustOneBitePlease Thank you kindly for taking the time to respond to my comment. I was able to find the full recipe for your video, I appreciate it. 😊🙂

Hello SpaceMochi 15, It is nice to meet you! No need to use a simple syrup as the Chiffon Cake is nice and moist and tender. The cake layers will become even moister as it sets up because of the water content in the fruit and whipped cream. Please let me know if you should have any other question. Thank you for writing and have a wonderful time making the Strawberry Cream Cake!🍰

Thank you so much, Madonna! 🍰😁

Hello Alecia, It is nice to meet you. I appreciate you waiting for my response. The diced strawberries goes into 2/3 of the Whipped Cream. This is the filling for the cake. You'll use 1/3 of the remaining Whipped Cream to Crumb Coat the cake and then chill the cake for 15 minutes. You'll then use the remaining Whipped Cream to Final Coat the cake. Please let me know if you should have any other questions. Thank you for taking the time to write and ask your question. P.S. I'd love to hear about your baking adventure.

Hello Lieu, It is nice to meet you. The cake pans used to bake the chiffon cake is 9″ x 2″ Round Cake Pan. Once the cake is split and filled it stands about 6 inches tall.

Hello Tinisha, It is nice to meet you. Here is the link to the full recipe with detailed directions: justonebiteplease.com/2016/03/31/strawberry-cream-cake-2/ You can always find the links to the full recipes for the videos by clicking on the ⓘ icon in the upper right corner of the video as it plays or the description box below the video. Please let me know if you have any questions. Happy Baking!

Hello Tayla, It is nice to meet you. The whipped cream icing will hold up as long as you use "Heavy Whipping Cream" or "Double Cream" (36%-40% Milk Fat). The higher fat content makes the whipped cream stable and won't soften and weep. The name will vary from country to country but the fat content is what you are looking for. The grocery staff in the dairy section can guide you if you should have any questions. I'd love to hear how your cake turns out for you. Thank you for taking the time to write and have a great day! P.S. Tell your Nan "Happy Birthday!" from me! 🥳🎂🍰

Hello Angeline, It is nice to meet you. Thank you so much for taking the time to write and share your thoughts with me and the Just One Bite, Please? community. Please let me know if you should have any question about this or any of my other recipes. Have a great weekend!

Thank you Liz!

Thank you Sugar!

Hello JL L, It is nice to meet you. The chiffon cake layers are the perfect "sponge" to hold on to the moisture making for a soft moist taste experince. I recommend to enjoy the cake within 3 days from making it. Cover the cake if necessary to keep the cake taking on any strong flavors that are present in the refrigerator (onions, garlic, or any other strong flavors) Please let me know if you have any other questions. Thank you for taking the time to write and ask your questions. Have a great day!

Hello JL L, It is nice to meet you. You can use an Italian Meringue to cover the cake if you like. It is very sweet and it doesn't hold up well when refrigerated. The cake will need to be refrigerated when filled with the strawberry whipped cream filling. I'd like to hear about your results. Thank you for writing. Happy Baking!

Hello imdang, It is nice to meet you. Here is the link to the full recipe with detailed directions: justonebiteplease.com/2016/03/31/strawberry-cream-cake-2/ You can always find the links to the full recipes for the videos by clicking on the ⓘ icon in the upper right corner of the video as it plays or the description box below the video. Please let me know if you have any questions. Happy Baking!

Thank you for taking time to share your comment. I'd love to hear about your experience baking and making this recipe. Have a wonderful day!

You're welcome :) Have a great night!

So, how did it turn out?

Hello Hazara, You can use 1 tablespoon of lemon juice in place of the cream of tartar. Please let me know if you have any other questions.

@@JustOneBitePlease how about white vinegar? Can I use that for the meringue? Also, if I wanted to color my cake batter, how should I do that? Thank you so much for replying!

I would recommend using only 1-1/2 tsp of vinegar for the meringue. You can add the color to the batter mixture in Step 3. Whisk it in until fully blended. Let me know if you need any other assistance. Happy Baking!

@@JustOneBitePlease If I use powder or liquid color, would it work?

Either one will work well for this recipe.

Yes, halve the recipe using the gram weight measurement for the best results.

Can you tell me what the bake time might be for 6 inch please

@@hinaakbar2526 I would check the cake after 12 minutes of baking and then would continue to check it every couple of minutes thereafter. The top of the cake should be golden brown and spring back when touched when fully baked.

Hello Rosalie, I'm sure you'll be the hit of your Mother's Day celebration. Please let me know if you have any questions.

My pleasure!

Hello Eviriane, It is nice to meet you. I appreciate you waiting for my response. How did your cake turn out for you?

The higher fat content of Heavy Whipping Cream holds better and doesn't weep and soften in the refrigerator.

Hello Marty, It is nice to meet you. That is a great idea if your whip cream is weeping. Thank you for sharing your idea with the Just One Bite, Please? community.

Hello Fizza, It is nice to meet you. Here is the link to the full recipe with detailed directions: justonebiteplease.com/2016/03/31/strawberry-cream-cake-2/ You can always find the links to the full recipes for the videos by clicking on the ⓘ icon in the upper right corner of the video as it plays or the description box below the video. Please let me know if you have any questions. Happy Baking!

@@JustOneBitePlease thank u so much

@@fizzashah8418 My pleasure!

Hello ZeeonLhen YTC, It is nice to meet you. Here is the link to the full recipe with detailed directions: justonebiteplease.com/2016/03/31/strawberry-cream-cake-2/ You can always find the links to the full recipes for the videos by clicking on the ⓘ icon in the upper right corner of the video as it plays or the description box below the video. Please let me know if you have any questions. Happy Baking!

Great idea! I'd love to hear about your results!

Hello Nilanjana, I appreciate you waiting for my response to you. I am just seeing your message for the first time today. The recipe for the Chiffon Cake fills a half-sheet pan perfectly. Just be sure to use parchment paper to line the sheet pan. You'll need to gently spread the batter over the pan with an off-set spatula. Try to do this with as few strokes as possible to not deflate the batter. The baking time will be about 14 to 16 minutes. The center of the cake should spring back when touched and the top should be an even golden brown color. Please let me know if you should have any other questions. Thank you for writing to​ me and have a great day!

Hello Hina, You can use 27 grams of cornflour and 100 grams of all-purpose flour (plain flour) to replace the 127 grams of cake flour in the recipe. Thank you for writing. Have a wonderful time making your Strawberry Cream Cake!

Hello Juliana, It is nice to meet you. I would recommend following the manufactures instructions for using the equipment for this purpose. I'd love to hear how it turns out for you. Thank you for writing and Happy Baking!

Hi Rita Beauty, Congratulations on your baking success! I'm so happy to hear about your experience making the recipe and your outcome. Thank you for taking the time to write and share with me and our community. Have a wonderful day!

Hello Lanna, I used Heavy Cream (Double Cream) for the filling and icing. Here in Michigan I use Guernsey Dairy Heavy Whipping Cream. The heavy cream should contain at least 40% fat for the best results.

Thank u sir.

@@lannascakes1841 My pleasure! 🍰😊

Hello nic, it is my pleasure to meet you. Congratulations on your baking success in making the Strawberry Cream Cake! Thank you so much for taking the time to share your baking adventure with us. Have a great day!

Hello Septyawati, It is nice to meet you. Congratulations on your baking success! It is always wonderful to hear about the results from those who make the recipes. Thank you for taking the time to write and share your experience with us. Have a great day!

Have a great time!

Hello Brianna, It is nice to meet you. Here is the link to the full recipe with detailed directions: justonebiteplease.com/2016/03/31/strawberry-cream-cake-2/ You can always find the links to the full recipes for the videos by clicking on the ⓘ icon in the upper right corner of the video as it plays or the description box below the video. Please let me know if you have any questions. Happy Baking!

Hello Karina, I'm so glad you enjoyed my recipe and video. Thank you for taking the time to leave your message and kind words of support. Have a wonderful day!

Of course! Thank you, same to you

Hello Zosia, what part of the recipe did you have trouble with?

I love how food can transport us to memories of a happy moment or a loved one. 😊

Poorly Disguised Alien samee!!

Hello Poorly Disguised Alien, It is nice to meet you. How did your Strawberry Cream Cake turn out?

@Why u so sirius How did you Strawberry Cream Cake turn for you?

Just One Bite, Please? Omg it was soooo good!! My brothers were fighting for the last piece, thank u so much!!!❤️❤️

Hello Diyaba, It is nice to meet you. I hope your cake came out well. Thank you for waiting for my response. I'm just seeing your post today.

Hello Amy Amy, It so nice to meet you. I truly appreciate your kind words. Please let me know if you should ever have any questions about this or any of my other recipes. Have a wonderful day!

Hello Jade, It is nice to meet you. Here is the link to the full recipe with detailed directions for the Strawberry Cream Cake: justonebiteplease.com/2016/03/31/strawberry-cream-cake-2/ You can always find the links to the full recipes for the videos by clicking on the ⓘ icon in the upper right corner of the video as it plays or the description box below the video. Please let me know if you have any questions. Happy Baking!

Just One Bite, Please? Thank you so much!!!! I used this recipe and made a homemade cream cheese icing with diced strawberries instead! It was my first time and it turned out WONDERFUL!!!!

Hello saskprairie, Yes, you can use melted butter to replace the vegetable oil. The cake layers will feel a little dry at first when you eat the cake since the butter turn back into a solid when refrigerated. The flavor will be wonderful! Let me know if you should have any other questions​. Happy Baking!

Thank you Tommy!

Hello Angela, It is nice to meet you. Here is the link to the full recipe with detailed directions: justonebiteplease.com/2016/03/31/strawberry-cream-cake-2/ You can always find the links to the full recipes for the videos by clicking on the ⓘ icon in the upper right corner of the video as it plays or the description box below the video. Please let me know if you have any questions. Happy Baking!

Hello Tamara, I love that you used another kind of berry and added your own twist for this recipe. I bet your coworkers love you for sharing your delicious Blueberry & White Chocolate Cream Cake. Thank you for taking time to share you experience with the Just One Bite, Please? community. Have a wonderful day!

Hello Harleen, It is nice to meet you. Chiffon Cake is much lighter, softer, and tender due to the fats in the batter. I'd love to hear about your results. Thank you for writing and have a great time baking! 🍰😀

Just One Bite, Please? Hey there, I made the cake yesterday and the results were absolutely amazing. The cake finished in a blink! Thank you for the recipe:)

It is my pleasure! Please let me know if you have any questions. Have a great day!

Hello Alice, It is nice to meet you. Here is the link to the full recipe with detailed directions: justonebiteplease.com/2016/03/31/strawberry-cream-cake-2/ You can always find the links to the full recipes for the videos by clicking on the ⓘ icon in the upper right corner of the video as it plays or the description box below the video. Please let me know if you have any questions. Happy Baking!

Hello Su Dardar, I would recommend either making a half recipe or making the full recipe and dividing the batter between two 18 cm cake pans. Thank you for taking the time to share your questions with me and the Just One Bite, Please? community. Please let me know if you have any other questions. Have a wonderful day! 🍰

Just One Bite, Please? Thank you 🤗❤

Hello Daphne, Thank you so much for your enthusiastic LIKE! I really appreciate it. 🍓🍰😀

Hi Shona, Congratulations on your baking success! It is wonderful to hear about your results. Thank you for writing and sharing with our community. Have a great day!

what were the measurements u used?

@@aydenmartinez2022 it’s on their blog post linked in the description!

Hello Ellen, It is nice to meet you. I have found the chiffon cake layer sinks when it has not been folded well when the whipped egg whites. This is why I like to use a whisk to fold rather than a rubber spatula as it does a better job at incorporating the ingredients. Please let me know if you should have any other questions. Thank you for writing and have a great day!

@@JustOneBitePlease I see, that makes sense :) I am planning on making this in a 7"x2" cake pan- what should the measurements of the cake be for the pan? Halved? 3/4? Thank you:)

Hello Lisa, It good to meet you. Thank you for waiting for my response as I been away on my wedding and honeymoon. The cake should be refrigerate for 1 hour before slicing and serving Refrigerate any left over cake slices. Best enjoyed within 3 days. Note: The cake will take on any flavors that are present in the refrigerator (onions, garlic, or any other strong flavors) Cover the cake with plastic wrap or bowl if necessary. I hope your day goes well. Thank you for writing.

Here is the link to the full recipe and detail directions for the Strawberry Cream Cake: justonebiteplease.com/2016/03/31/strawberry-cream-cake-2/

I appreciate your comment. Thank you! 😃

Hello S Dangeti, It is nice to meet you. There is no substitute for the eggs in this recipe as they are what provide the volume and structure in the chiffon cake.

Hello S Dangeti, It is nice to meet you. Yes, this cake is even better if it has time to rest in the refrigerator overnight. Just make sure it is covered well as not to absorb any other flavors that are present in the refrigerator (onions, garlic, or any other strong flavors) I'd love to hear about your baking adventures. Thank you for writing and Happy Baking!

Hi Ruby, Yes, Wrap the cake layer well with plastic wrap and you can hold it the freezer for up to 1 month. Please let me know if you have any other question I may help you with. Thank you for writing and have a great day!

Hello shakeenida, It is nice to meet you. Yes, you can use your homemade cake flour for the recipe. Whip the egg whites as directed and make sure to fold 1/3 of the egg whites at a time into the batter gently. Cutting cake layers evenly takes practice the more you do it the better you will become. I hope you have a great time making your Strawberry Cream Cake. Thank you for writing. Happy Baking!

Hello. Where are the measurements for this recipe plz????

Hi Gina, Yes, you can replace some of the water in the recipe with lemon juice and use the zest of 2 lemons to flavor the cake. Have a great time making your cake! Cheers!

Thanks for the recommendations! The cake turned out great even though it was my first time making and decorating a cream cake! The sponge however was a bit too sweet for my liking just cos I’m not big on sweets. Would it be ok if I decreased or omitted the sugar when combining the dry ingredients at the start since there’s already sugar in the meringue? Would the sponge still rise and be ok?

Hello CHANAIL Way, Cool Whip does not contain any milk cream it is made from oils, elmusifiers, additives, and food grade chemicals. I suggest using Heavy Cream rather than Whipped Cream. What’s the difference you ask? Whipped Cream contains only 30% to 35% milk fat, where Heavy Cream contains 36% to 40% milk fat. The higher milk fat content will make for a richer and more tasty whipped cream. The higher fat also provides more stability in the Heavy Cream when whipped than the lower fat Whipped Cream. Of course there is the flavor the Heavy Cream just taste better because of the higher fat content. Remember fat is flavor!

Hello Roxana, It is my pleasure to meet you! Please let me know if you should have any questions. Thank you for writing and have a great day!

Yes, it would be fine.