Lemon Chiffon Cake

Name: Lemon Chiffon Cake
Yield: 3.0
Ingredients: Makes One Inch Cake; 2.0 teaspoon Unflavored Gelatin; 3.0 tablespoon Water; 1.0 cup Creme Fraiche; 2.0 cup Lemon Curd; 2.0 cup Cake Flour; 1.3333 cup Granulated Sugar; 2.0 teaspoon Baking Powder; 0.5 teaspoon Salt; 8.0 Eggs Separated; 0.6667 cup Vegetable Oil; 0.5 cup Freshly Squeezed Lemon Juice; 1.0 teaspoon Cream Of Tartar; 0.5 cup Egg Whites; 2.6667 cup Powdered Sugar; 0.6667 cup Lemon Curd

Lemon Chiffon Cake — a community recipe on Potlikkr.

🍽 Serves 3.0

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Ingredients

Makes One Inch Cake
2.0 tsp Unflavored Gelatin
3.0 tbsp Water
1.0 cup Creme Fraiche

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Method (preview)

1
Sprinkle gelatin over water in a metal measuring cup and let sit
2
for 5 minutes. Place cup over medium heat until gelatin is melted.

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

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