Triple lemon chiffon cake

Ingredients

• 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

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Preparation

• 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.
• In a med-large bowl whisk together the egg yolks, oil, lemon juice, lemon zest, and water.
• 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. 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.
• 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.
• To Assmble 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.