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Lemon Chiffon 04

A home-style Lemon Chiffon 04 made with Water, Cake Flour, Granulated Sugar, Baking Powder, and Salt. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 3 tbsp
• 2 cup
• 1 1/3 cup
• 2 tsp
• 1/2 tsp
• 2/3 cup
• 1/2 cup
• 1 tsp
• 1/2 cup
• 2 2/3 cup

Method (preview)

1. 1

   Sprinkle gelatin over water in a metal measuring cup and let sit for 5 minutes. Place cup over medium heat until gelatin is melted.

2. 2

   Cool slightly. Place creme fraiche in the bowl of an electric mixer.

3. 3

   Whip on high speed until thick and fluffy. Add lemon curd and whip until combined. Slowly pour in melted gelatin while mixing.

4. 4

   Refrigerate for 2 hours or until set. Makes 3 1/2 cups filling.

5. 5

   Preheat oven to 325 degrees. Grease and flour two 8-inch cake pans.

6. 6

   Line cake pans with parchment paper.

7. 7

   Set aside.

8. 8

   Sift together the cake flour, 2/3 cup sugar, baking powder and salt.

9. 9

   In a large bowl, whisk together the 8 egg yolks, oil and lemon juice until well-combined.

10. 10

    Add the sifted dry ingredients and whisk until smooth. In the bowl of an electric mixer combine the egg whites and cream of tartar.

11. 11

    Whip on high speed until soft peaks form.

12. 12

    Add remaining 2/3 cup sugar and continue whipping until stiff peaks form, about 1 to 2 minutes more.

13. 13

    Gently fold the egg whites into the batter, being careful not to over mix the batter.

14. 14

    Divide batter between prepared pans and bake for 40 to 45 minutes or until cake springs back when lightly touched in the center.

15. 15

    Remove from oven and cool on a wire rack for 10 minutes.

16. 16

    Remove from pans and cool completely.

17. 17

    Reduce speed to low and gradually add powdered sugar.

18. 18

    Continue mixing for 15 minutes while adding sugar.

19. 19

    Add 11/3 cups butter in chunks.

20. 20

    Add lemon curd and continue mixing.

21. 21

    Add remaining 1/2 cup butter and mix until well-combined.

22. 22

    Reserve until ready to frost the cake.

23. 23

    Split each cake layer in half.

24. 24

    Place one split layer on a cake plate and spread with one-third of the filling.

25. 25

    Repeat with remaining layers.

26. 26

    Frost top and side with frosting.

27. 27

    Store in the refrigerator.