Triple Lemon Chiffon Cake *Cake Slice Bakers*

I voted for something lemony for this month at the Cake Slice and my wish was granted. A lemon-y or rather citrusy flavour always wins me over but only after chocolate. The Cake Slice Bakers baked a Triple Lemon Chiffon cake. I baked the cake in a rectangular pan and cut out three rounds for the cake. With the remaining a three layered single serving rectangular cake was made.

The amount of eggs was a little on the higher side. I never really like an eggy taste to the cake. I hoped the lemon would dominate but surprisingly the cake as it was tasted eggy. It wasn't chiffon soft either like this. The lemon curd was beautiful and by far the best I have tasted. Tangy and light it served a nice topping for my tartlets as well. The lemon cream frosting was yummy as well but I had a hard time frosting my cake owing to the hot climate.

Chiffon+lemoncurd+lemon cream frosting=Amazing Lemon Chiffon Cake



TRIPLE LEMON CHIFFON CAKE (ADAPTED FROM: SKY HIGH IRRESISTIBLE TRIPLE LAYER CAKES BY ALISA HUNTMANS AND PETER WYNNE)

MAKES A 9-INCH TRIPLE LAYER CAKE

FOR THE CAKE:

8 eggs, separated
1/4 cup walnut oil**
2 tablespoons freshly squeezed lemon juice
1 tablespoon of lemon zest
1/3 cup water
1/2 teaspoon of cream of tartar
1 and 1/2 cups of sugar
1 and 3/4 cups of cake flour*
1/2 teaspoon of baking soda
1/2 teaspoon of salt
[*1 cup of cake flour is equal to 3/4 cup of AP flour plus 2 tablespoons of corn starch][**equal amount of either almond oil, hazelnut oil, or canola oil]

1. Preheat the oven to 350*degrees F. Line the bottoms of three 9-inch pans with parchment paper but do not butter or grease the pans.
2. In a med-large bowl whisk together the egg yolks, oil, lemon juice, lemon zest, and water.
3. In the bowl of an electric mixer, whip the egg whites with the cream of tartar on medium speed until light and frothy. Slowly add 1/2 cup of sugar and continue to beat until soft peaks form.
4. Sift the flour, remaining sugar, baking soda , and salt into a large bowl. Whisk gently to combine. Make a well in the center of the dry ingredients. Pour in the egg yolk mixture and mix to create a smooth paste. Add one-fourth of the egg whites and fold in to lighten the batter. Fold in the remaining egg whites and divide the batter among the three pans.
5. bake for about 16 minutes or until a cake tester comes out clean. Transfer to wire racks to cool in the pans. Once cool run a knife around the cake to in order to un-mold the cakes. Carefully pull off the parchment paper from the bottoms of the cakes.
6. To assemble the cake, place one layer on a cake stand. Top with a heaping 1/4 cup of lemon curd and spread it evenly. Repeat with the remaining layers. Frost the top of the cake and the sides with the lemon cream frosting.

RICH LEMON CURD (MAKES 1 CUP)

3 whole eggs
2 egg yolks
1/2 cup of sugar
1/2 cup plus 1 tablespoon of freshly squeezed lemon juice (about 4 lemons)
grated zest of three lemons
4 tablespoons of unsalted butter, at room temp.

Whisk together the whole eggs, yolks, sugar, lemon juice , and lemon zest together in a medium bowl. Transfer to a small non-reactive saucepan. Gently heat the mixture, whisking until it thickens enough to coat the back of a spoon. make sure not to boil the mixture. Pour the mixture through a sieve into a heatproof bowl. Stir in the butter and cover the curd with plastic making sure the plastic touches the curd. This should prevent a skin from forming on the curd. Refrigerate until cold. Then remove 3 tablespoons of curd and set it aside for the icing.

LEMON CREAM FROSTING (MAKES 3 AND 1/4 CUPS)

1 and 1/2 cups of heavy cream
2 tablespoons of sugar
3 tablespoon of lemon curd
Whip the cream and sugar in a large chilled bowl until stiff peaks form. Fold in the lemon curd, forming a stiff frosting.

More chiffon cakes from the members here