Name: Lemon Chiffon Cream Cake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 50 g cake flour (1/3 cup); 3 eggs; 18 g water (4 teaspoons, room temperature); 30 g vegetable oil (2 tablespoons); 18 g fresh lemon juice (4 teaspoons); 30 g granulated sugar (3 tablespoons); 1 tablespoon vanilla extract; 1 tablespoon lemon juice (for egg whites); 2 eggs; 60 g fresh lemon juice (1/4 cup); 80 g granulated sugar (1/3 cup + 1 tablespoon); 1 tablespoon lemon zest (from 1 lemon); 30 g unsalted butter (2 tablespoons); 350 g heavy cream (1 1/2 cups); 30 g granulated sugar (3 tablespoons)

Description

Lemon Chiffon Cream Cake is a light, airy dessert combining the refreshing tartness of lemon with the richness of whipped cream and smooth lemon curd. The fluffy chiffon cake layers filled with lemon curd and whipped cream make it perfect for warm days or any occasion.

Ingredients

Lemon Chiffon Cake:

50 g cake flour (1/3 cup)

3 eggs

18 g water (4 teaspoons, room temperature)

30 g vegetable oil (2 tablespoons)

18 g fresh lemon juice (4 teaspoons)

30 g granulated sugar (3 tablespoons)

1 tablespoon vanilla extract

1 tablespoon lemon juice (for egg whites)

Lemon Curd:

2 eggs

60 g fresh lemon juice (1/4 cup)

80 g granulated sugar (1/3 cup + 1 tablespoon)

1 tablespoon lemon zest (from 1 lemon)

30 g unsalted butter (2 tablespoons)

Whipped Cream:

350 g heavy cream (1 1/2 cups)

30 g granulated sugar (3 tablespoons)

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Instructions

Lemon Chiffon Cake:
1. Preheat the oven to 293°F (145°C). Do not grease the 6-inch round chiffon cake pan.
2. Separate the eggs, placing egg whites in a cool bowl in the fridge. In another bowl, whisk together vegetable oil, 18g lemon juice, and water. Sift in cake flour, mix, add egg yolks, and combine. Set aside.
3. Beat egg whites: Add 1 tablespoon lemon juice, sugar, and vanilla to egg whites. Beat at medium-high speed until stiff peaks form.
4. Gently fold whipped egg whites into the batter until fully combined.
5. Pour batter into the pan, tap to remove air pockets, and bake for 45 minutes or until a toothpick comes out clean.
6. Cool the cake upside down in the pan to prevent collapsing.
7. Once cooled, loosen the sides with a spatula, remove the cake from the pan, and slice it into three even layers.
Lemon Curd:
1. In a pot, combine 2 eggs, 60g lemon juice, 80g sugar, and lemon zest. Stir and cook over medium-low heat, stirring constantly, until thickened.
2. Remove from heat, stir in butter until smooth, and chill in the fridge.
Whipped Cream:
1. In a clean bowl, combine heavy cream and sugar. Beat until stiff peaks form.
2. Transfer whipped cream into a piping bag for easy assembly.
Assemble the Cake:
1. Layer the cake with whipped cream and lemon curd. Repeat with the second layer and top with lemon curd.
2. Chill for 30 minutes before serving.

Notes

Fresh lemon juice is recommended for the best flavor.
For a twist, use other citrus fruits like lime or orange for the curd.
The cake can be made ahead of time, just store it in the fridge.
If you don’t have a chiffon cake pan, use a round cake pan but avoid greasing the sides.
Frozen cake layers can be used before assembling, but it’s best served fresh once assembled.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250 kcal
Sugar: 20 g
Sodium: 60 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 85 mg