Next weekend I'm hosting a small party for a friend's birthday. She likes "light" cakes, but on the other hand I know she is going to want a classic "fancy" B-day cake with frosting, etc., not some one-layer novelty thing. I have a good recipe for light buttercream frosting, but was wondering about the cake itself... the lemon chiffon recipe I have is really good and she would like that it uses oil, not butter. As far as I know, chiffon cakes are always baked in a bundt or tube pan, but I thought of upping the recipe and baking it in three small (7") cake pans and then splitting and stacking the layers to make a really tall cake.
The citrusy cake would seem to go well with raspberry preserves and a light vanilla-lemon buttercream, but I'm still not sure about baking the cake in a normal cake pan. Can anyone tell me why it wouldn't work? Coz otherwise I'll just do it.