Prep 45 mins
Cook 40 mins
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 About.com. "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."
- 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
- Preheat oven to 325º F.
- In large bowl, beat egg whites until foamy, add cream of tartar and salt.
- Beat until soft peaks form, then add 1/2 cup of the sugar, beating until stiff. Set aside.
- In small bowl, beat egg yolks until light, thick & lemon colored, about 3 minutes.
- Gradually beat in 1/2 cup sugar.
- Add flour and lemon juice and mix.
- Fold beaten egg whites into yolk mixture.
- Pour into ungreased 10" tube pan; bake at 325º, 40-50 min until top springs back.
- Invert cake and cool completely. Remove from pan.
- Beat cream until slightly thickened.
- Add 1/2 cup lemon curd and beat another 30 seconds until thick.
- Refrigerate until you assemble the cake.
- Slice cooled cake horizontally to make 3 layers.
- Place 1 layer on serving plate and spread with 1/2 of the lemon curd.
- Place second layer on top and spread with more lemon curd.
- Place top layer on and frost top and sides with whipped cream frosting.
- Chill at least 1 hour before cutting.
- You could actually make this using other flavorings and/or fillings.
- You could even tint the cake any color you like, such as - green for St. Paddy's Day!