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03/29/2011 National Lemon Chiffon Cake Day Triple Lemon Chiffon Cake

Source of Recipe

Sugar and Everything Nice


Recipe Introduction

Lemon chiffon cake is a light, refreshing lemon-flavored dessert that is perfect for any occasion. The secret to its texture is that the egg whites are beaten separately from the yolks. The recipe also calls for vegetable oil instead of butter or conventional shortening. The result is a fluffy and moist cake! Chiffon cake was invented in 1927. Do you believe it was the first new type of cake to come along in 100 years?! It was first made by Los Angeles insurance agent Harry Baker who sold cakes to the Brown Famous Horserace restaurant. In 1947, Baker sold his recipe to General Mills and its popularity spread nationwide. To celebrate National Lemon Chiffon Cake Day, try baking a delicious lemon chiffon cake for your family to enjoy!

List of Ingredients

HOME COOKIN’ 03/29/2011 National Lemon Chiffon Cake Day Triple Lemon Chiffon Cake



Triple Lemon Chiffon 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]
Rich Lemon Curd

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.

Lemon Cream Frosting

1 and 1/2 cups of heavy cream
2 tablespoons of sugar
3 tablespoon of lemon curd



Recipe


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.
2) To Assemble Cake:

1) 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.
Lemon Curd

1) 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.

2) 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

Whip the cream and sugar in a large chilled bowl until stiff peaks form. Fold in the lemon curd, forming a stiff frosting.