Triple Lemon Chiffon Cake
By: Jo Ann
Published: Monday, May 10, 2010 - 8:17pm

Ingredients




FOR THE CAKE: MAKES A 9-INCH TRIPLE LAYER CAKE

8 eggs, separated
1/4 cup walnut oil**
2 tablespoons freshly squeezed lemon juice
1 tablespoon of lemon zest
 cup water
1/2 teaspoon of cream of tartar
1 cup and ½  of sugar
1 cup ans ¾  of cake flour*
1/2 teaspoon of baking soda
1/2 teaspoon of salt
cup [*1  of cake flour is equal to ¾ cup of AP flour plus 2 tablespoons of co
[**equal amount of either almond oil, hazelnut oil, or canola oil]

cup RICH LEMON CURD MAKES 1
3 whole eggs
2 egg yolks
1/2 cup of sugar
1/2 cup plus 1 tablespoon of freshly squeezed lemon juice (about 4 lemons)
grated zest of three lemons

4 tablespoons of unsalted butter, at room temp
cup LEMON CREAM FROSTING MAKES 3 AND ¼
1 cup and ½  of heavy cream
2 tablespoons of sugar
3 tablespoons of lemon curd

Preparation

1 Directions for cake: 2 Preheat the oven to 350*degrees F. Line the bottoms of three 9-inch pans with parchment paper but do not butter or grease the pans. 3 In a med-large bowl whisk together the egg yolks, oil, lemon juice, lemon zest, and water. 4 In the bowl of an electric mixer, whip the egg whites with the cream of tartar on medium speed until light and frothy. Slowly add 1/2 cup of sugar and continue to beat until soft peaks form. 5 Sift the flour, remaining sugar, baking soda , and salt into a large bowl. Whisk gently to combine. Make a well in the center of the dry ingredients. Pour in the egg yolk mixture and mix to create a smooth paste. Add one-fourth of the egg whites and fold in to lighten the batter. Fold in the remaining egg whites and divide the batter among the three pans. 6 Bake for about 16 minutes or until a cake tester comes out clean. Transfer to wire racks to cool in the pans. Once cool run a knife around the cake in order to unmold the cakes. Carefully pull off the parchment paper from the bottoms of the cakes. 7 To assemble the cake, place one layer on a cake stand. Top with a heaping 1/4 cup of lemon curd and spread it evenly. Repeat with the remaining layers. Frost the top of the cake and the sides with the lemon cream frosting. 8 Directions for curd: 9 Whisk together the whole eggs, yolks, sugar, lemon juice , and lemon zest together in a medium bowl. Transfer to a small non-reactive saucepan. Gently heat the mixture, whisking until it thickens enough to coat the back of a spoon. make sure not to boil the mixture. Pour the mixture through a sieve into a heatproof bowl. Stir in the butter and cover the curd with plastic making sure the plastic touches the curd. This should prevent a skin from forming on the curd. Refrigerate until cold. Then remove 3 tablespoons of curd and set it aside for the icing. 10 Directions for frosting: 11 Whip the cream and sugar in a large chilled bowl until stiff peaks form. Fold in the lemon curd, forming a stiff frosting. I added edible paper wafer butterflies as a decoration.