Chopped nuts, colored coconut, candied fruits and candy sprinkles for garnish
Bake and cool the chiffon layer. Split it and fill it with lemon filling.
Cut the cake into halves and frost each half with the cream-cheese frosting, or frost one half and sprinkle the other with confectioners’ sugar.
Cut each frosted half-layer into thirds and then cut each of the thirds into four finger-shaped strips. Garnish as desired. Cut the sugar-sprinkled cake into finger-shaped strips, but serve it undecorated.