Monday, February 21, 2011

Lemon Chiffon Cake

This is a yummy cake. Very Spring/Summer. It does take some work to make it, but it is well worth it. It took me about an hour from start to finish.  Note this recipe makes 3 layers. You only see 2 in the picture because I made us a 2 layer cake and made work a 1 layer cake.

Lemon Chiffon Cake
8 eggs, separated
1/4 c. oil
2 T. freshly squeezed lemon juice
1 T. lemon zest
1/3 c. water
1/2 t. of cream of tartar
1 1/2 c. of sugar
1 3/4 c. of cake flour
1/2 t. of baking soda
1/2 t. of salt

Preheat the oven to 350F degrees. Line the bottoms of three 9-inch round 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.

1 can of lemon pie filling (or your favorite recipe for lemon pie filling)

Lemon Cream Frosting:
1/2 c. butter
2 T. lemon juice
1 t. lemon zest
milk as needed
4 c. powdered sugar

In large bowl, beat powdered sugar, butter, lemon juice and lemon zest until smooth. Increase speed and continue to beat until light and fluffy. Add in milk by tablespoon to adjust consistency. 

After the cakes are cool, place one layer down on a cake plate. Top with lemon pie filling. Repeat with the next layer. Then frost the outside of the cake. Use the remainder of the lemon pie filling to decorate the outside of the cake. You can put it in a Ziploc bag and cut off the tip of it to make dots or to draw lines.

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