Lemon Chiffon Cake
Makes one 8-inch cake
This is the ultimate cake -- moist and flavorful with a delicious filling
and a creamy frosting. The big flavor and beautiful presentation make it
worth every bit of the effort it takes to make.
Lemon Filling:
2 teaspoons unflavored gelatin
3 tablespoons water
1 cup creme fraîche (see note)
2 cups lemon curd (see note)
Cake:
2 cups cake flour
1 1/3 cups granulated sugar (divided)
2 teaspoons baking powder
1/2 teaspoon salt
8 eggs, separated
2/3 cup vegetable oil
1/2 cup freshly squeezed lemon juice (about 2 medium lemons)
1 teaspoon cream of tartar
Chiffon Frosting:
1/2 cup egg whites (see note)
2 2/3 cups powdered sugar
1 1/3 cup (22/3 sticks) plus 1/2 cup (1 stick) unsalted butter, softened
(divided)
2/3 cup lemon curd (see note)
To make filling: Sprinkle gelatin over water in a metal measuring cup and
let sit for 5 minutes. Place cup over medium heat until gelatin is melted.
Cool slightly. Place creme fraîche in the bowl of an electric mixer. Whip
on high speed until thick and fluffy. Add lemon curd and whip until
combined. Slowly pour in melted gelatin while mixing. Refrigerate for 2
hours or until set. Makes 31/2 cups filling.
To make cake: Preheat oven to 325 degrees. Grease and flour two 8-inch
cake pans. Line cake pans with parchment paper. Set aside. Sift together
the cake flour, 2/3 cup sugar, baking powder and salt. In a large bowl,
whisk together the 8 egg yolks, oil and lemon juice until well-combined.
Add the sifted dry ingredients and whisk until smooth. In the bowl of an
electric mixer combine the egg whites and cream of tartar. Whip on high
speed until soft peaks form. Add remaining 2/3 cup sugar and continue
whipping until stiff peaks form, about 1 to 2 minutes more. Gently fold
the egg whites into the batter, being careful not to over mix the batter.
Divide batter between prepared pans and bake for 40 to 45 minutes or until
cake springs back when lightly touched in the center. Remove from oven and
cool on a wire rack for 10 minutes. Remove from pans and cool completely.
To make frosting: In a large bowl of an electric mixer, whip egg whites
until stiff. Reduce speed to low and gradually add powdered sugar.
Continue mixing for 15 minutes while adding sugar. Add 11/3 cups butter in
chunks. Add lemon curd and continue mixing. Add remaining 1/2 cup butter
and mix until well-combined. Reserve until ready to frost the cake.
To assemble cake: Split each cake layer in half. Place one split layer on
a cake plate and spread with one-third of the filling. Repeat with
remaining layers. Frost top and side with frosting. Store in the
refrigerator.
Note: Creme fraîche is available at some supermarkets and specialty food
stores. To make your own, combine 1/2 cup sour cream and 1/2 cup whipping
cream, and allow to stand at room temperature until thick (overnight).
Note: Lemon curd is available at most grocery stores where jams and
jellies are found.
Note: Use pasteurized egg whites, available in the refrigerated section of
many stores. Look for All Whites by Papetti Foods or Eggology Liquid Egg
Whites.
-- From Papa Haydn East
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