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As of late I’m sharing a recipe for Lemon Chiffon Layer Cake.
I in any case treasure this time of twelve months as soon as I initiate to deem about sleek lemons and limes accessible for purchase… and the entire lot starts making an attempt and smelling treasure spring! Genuine this past weekend I also made a sleek Key Lime Pie… so savory!!
Now if handiest the climate would cooperate – for a pair of weeks there, it used to be traditional spring climate but final night we had a fire in the fireplace (again) and it used to be 30°F here. That’s now not the scheme in which it be presupposed to occur in Mississippi!!
Oh smartly… I will faux it be spring, huh?
Lemon Chiffon Layer Cake Recipe
- 1 ¾ cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 ½ cups granulated sugar, divided
- ½ cup vegetable or canola oil
- 6 gargantuan eggs, separated
- ¾ cup frigid water
- 2 teaspoons lemon juice
- 1–2 teaspoons lemon zest
- ½ teaspoon cream of tarter
- Filling:
- ⅔ cup lemon curd (homemade or store-bought)
- Frosting Components:
- 1 ½ cups heaving whipping cream
- 3 tablespoons granulated sugar
- 3 tablespoon of [lemon curd|https://rosebakes.com/lemon-curd-recipe/]
- (3) 8″ spherical ungreased cake pans, lined with parchment
Instructions
- For the frosting!
- Whip the heavy cream and sugar in a gargantuan chilled bowl except stiff peaks extinguish. Gently fold in the lemon curd and mix smartly. Conceal and refrigerate except ready to frost the cake.
- For the cake!
- Preheat oven to 350° F (180° C).
- In a medium bowl, trip collectively the six egg yolks, oil, lemon juice, lemon zest, and water.
- In a separate bowl, sift collectively the flour, baking powder, salt, and 1 cup of sugar.
- Develop a smartly in the heart of the dry ingredients and add the wet ingredients. Combine except soundless and space apart.
- In a mixing bowl, employ an electrical mixer to beat the egg whites and cream of tarter except light and foamy. Slowly add in ½ cup of sugar, beating except stiff peaks extinguish.
- High-tail about ⅓ of the egg white combination into the cake batter and blend. Gently fold in the final egg white combination.
- Divide the batter between the three ready pans. Bake for approximately 30-40 minutes, or except the cake springs motivate when touched with your finger.
- Space the hot pans on a wire rack and enable the cakes to frigid in the pans. As soon as frigid, mosey a blade across the threshold of the cake and invert to do away with away the cake from the pans. Peel away the parchment paper.
- To assemble the cake, space one layer on a cake pan, then generously unfold about ⅓ cup of lemon curd over the tip. Add the next layer of cake and repeat. Space the third cake on high.
- Frost the tip and facets with the whipped lemon cream frosting. Kick again except ready to succor!
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Whilst you occur to treasure lemon, extinguish obvious to set up out these utterly different lemon recipes I’ve shared…
- Lemon Curd
- Lemon Icebox Cake with Cream Cheese Frosting
- Lemon Kissed Cupcakes
What fun desserts are you planning for Easter? I’d treasure to hear about them!
About Rose Atwater
Rose Atwater is the founder and cake decorator in the motivate of Rose Bakes. She is baker, cake decorator, creator, wife to Richy and homeschooling mommy to 6 high-quality kiddos! Her work has been featured in American Cake Decorating Journal, Truffles Decor, Quite Witty Truffles Journal, Huffington Submit and Cake Geek Journal. Learn extra here…
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