Dear SOS: Several years ago you published a lemon chiffon cake recipe for Passover. It called for sifting cake flour and potato starch several times and cooking down lemon juice. It might have been called Carol’s. It was excellent.
Dear Vivian: Carol agrees--Carol Walter, that is, author of “Great Cakes.” In the April 1995 story she says: “Sponge cake and Passover seem to go hand in hand, but I like to add a special dessert or two to the traditional ones. My lemon chiffon cake is great at any time of the year and everyone just loves it at Passover.”