triple lemon chiffon cake
Light lemon layers, Rich Lemon Curd filling, and Lemon Cream Frosting add up to a tart-sweet cake that will brighten any dessert lover’s day.
MAKES A 9-INCH TRIPLE-LAYER CAKE; SERVES 16 TO 20
- 8 eggs, separated
- ¼ cup walnut oil
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon grated lemon zest
- ⅓ cup water
- ½ teaspoon cream of tartar
- 1 ½ cups sugar
- 1 ¾ cups cake flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- Rich Lemon Curd
- Lemon Cream Frosting
- Preheat the oven to 350 degrees F. Line the bottoms of three 9-inch cake pans with rounds of parchment or waxed paper but do not grease the pans.
- In a medium-large bowl, whisk together the egg yolks, walnut oil, lemon juice, lemon zest, and water.
- In a large mixer bowl, whip the egg whites with the cream of tartar on medium speed until frothy. Gradually add ½ cup of the sugar and continue to beat until soft peaks form.
- Sift the flour, remaining 1 cup sugar, baking soda, and salt into a very large bowl. Whisk gently to combine. Make a well in the center, pour in the egg yolk mixture, and stir to make a smooth paste. Add one-fourth of the beaten egg whites and fold in to lighten the batter. Fold in the remaining whites. Divide the batter among the 3 prepared pans.
- Bake for about 16 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Transfer to wire racks and let the cakes cool completely in their pans. To unmold, run a blunt knife around the edges to release. Invert to unmold; carefully peel off the paper liners.
- To assemble the cake, place one layer on a cake stand or serving plate. Top with a heaping ¼ cup of the Rich Lemon Curd, and spread it out evenly. Repeat with the next layer and finally add the third layer. Frost the top and sides with the Lemon Cream Frosting.