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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 16 |
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When I saw this recipe it reminded me of my early school days! Lemon Chiffon Cake was a favorite at school. This is from Linda Larsen,Your Guide to Busy Cooks, on . This beautiful cake is a real showstopper. Buy the best quality lemon curd you can find, since it´s such an important part of this cake. The lemon sponge cake would also be wonderful served on its own, perhaps with some crushed strawberries on the side. Ingredients:
8 egg whites |
1 teaspoon cream of tartar |
1/4 teaspoon salt |
1 cup sugar |
7 egg yolks |
1 cup flour |
1/3 cup lemon juice |
2 cups lemon curd |
2 cups whipping cream |
Directions:
1. PREPARATION:.
2. Preheat oven to 325º F.
3. In large bowl, beat egg whites until foamy, add cream of tartar and salt.
4. Beat until soft peaks form, then add 1/2 cup of the sugar, beating until stiff. Set aside.
5. In small bowl, beat egg yolks until light, thick & lemon colored, about 3 minutes.
6. Gradually beat in 1/2 cup sugar.
7. Add flour and lemon juice and mix.
8. Fold beaten egg whites into yolk mixture.
9. Pour into ungreased 10 tube pan; bake at 325º, 40-50 min until top springs back.
10. Invert cake and cool completely. Remove from pan.
11. Beat cream until slightly thickened.
12. Add 1/2 cup lemon curd and beat another 30 seconds until thick.
13. Refrigerate until you assemble the cake.
14. Assembly:.
15. Slice cooled cake horizontally to make 3 layers.
16. Place 1 layer on serving plate and spread with 1/2 of the lemon curd.
17. Place second layer on top and spread with more lemon curd.
18. Place top layer on and frost top and sides with whipped cream frosting.
19. Chill at least 1 hour before cutting.
20. NOTE:.
21. You could actually make this using other flavorings and/or fillings.
22. You could even tint the cake any color you like, such as - green for St. Paddy's Day!
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