That’s a perfect description for this cake and for my most delightful mother-in-law.
We surprised her with a little birthday celebration over the weekend, and three layers of lemony goodness was part of the festivities.
If you’ve never made a chiffon cake, give it a try. It is so light and airy. You don’t grease the pans so that the batter can ‘climb’ up the pan as it bakes. Delicious, especially when some homemade lemon curd is sandwiched in between the layers. I adapted the recipe a bit and used all of the lemon curd, not just 1/4 cup in between each layer as the original recipe suggests. Skimping on the filling just seemed all wrong!
As for the whipped cream frosting, I was a bit skeptical. I almost went with a lemon buttercream instead, but decided to maintain the integrity of the original recipe…at least most of it. I knew whipped cream would pair up nicely with the chiffon cake, but it’s a bit finicky. If you over beat then it’s just going to be lumpy and on its way to butter. Under beat and it will just drip off of the cake. I decided to vary from the recipe just a little and stabilize my whipping cream. (See the end of the post for more about that.) That way, as long as I didn’t overbeat, my whipping cream would hold its shape for sure.
The whiteness of the cake was bugging me so I garnished the top with some candied lemon peel. That was a first, but surprisingly easy.
Bottom line, this was a lemony success.
I made the cake and lemon curd the day before, which made assembly, frosting and decorating much easier on the day of the party. See? Cake making doesn’t have to be a day long project. If you break it up into two days it’s actually much easier!
TRIPLE LEMON CHIFFON CAKE
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
Preheat the oven to 350. Line the bottoms of three 9-inch pans with parchment paper but do not butter or grease the pans.
In a large bowl whisk together the egg yolks, oil, lemon juice, lemon zest, vanilla 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.
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 temperature
4 tablespoons of sugar
3 tablespoon of lemon curd