Lemon Chiffon Cake

CHIFFON CAKE DIRECTIONS:

Preheat oven to 325 degrees F.

Mix dry cake ingredients (flour through salt on the above list) in a large bowl, making a well in the center. Add oil, egg yolks, water, zest, lemon juice, and vanilla. Beat until smooth.

In a different bowl, beat egg whites and cream of tartar until stiff peaks form. Add stiff beaten eggs to cake batter in three batches, folding gently but thoroughly between each new addition (this is vital to creating a perfect chiffon cake!).

Pour the batter evenly into 2 greased and well floured 8 inch round pans. Bake for 25-30 minutes. Let cool on wire rack for 10 minutes before flipping cakes out of pan to allow them to finish cooling.

LEMON CURD DIRECTIONS:

Place lemon juice, butter, and sugar in double boiler and heat until butter melts and sugar dissolves. In a mixing bow, beat eggs until thoroughly whipped. Slowly drizzle eggs into the double boiler, stirring constantly, until all of the eggs are added. Continue cooking and stirring for about 20 minutes or mixture thickens. Remove from heat and let cool.

LEMON BUTTERCREAM DIRECTIONS:

In a medium bowl, add butter and whip until light, fluffy, and creamy (about 3 minutes). Add liquids and blend. Slowly add powdered sugar while mixing. Whip for several more minutes – you want an end result of fluffy spreadable frosting (you may need to add more water at this point).

CAKE ASSEMBLY DIRECTIONS:

Cool cakes entirely and then cut them in half horizontally using a bread knife, you’re going to want 4 layers. Place first layer on cake stand and spread 1/3 of the lemon curd on top, repeat process until all the cake layers and lemon curd are used up (make sure to NOT put curd on the top layer). Place a few magazines or other light objects on top of the cake, to set the layers, for about 10 minutes. Frost cake with the buttercream, starting from the top and working your way down the sides.

(Recipe adapted from Apron of Grace)