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Friday, March 20, 2009

The Cake Slice presents: Triple Lemon Chiffon Cake

I joined a group called The Cake Slice this month! It's a neat little group that bakes one recipe a month from a specific book. This year, we're baking our way through Sky High Irresistable Triple Layer Cakes by Alisa Huntsman and Peter Wynne. My first cake with the group is the Triple Lemon Chiffon Cake. I decorated mine with little pastel candies as a last resort because I didn't have anything yellow. It ended up looking like a perfect Easter cake! And it was DELICIOUS! The chiffon cake was sooo soft, and the tart lemon filling was just right! I usually don't like whipped cream as frosting, but this was pretty darn good! At first I was afraid about the chiffon part. When I attempted chiffon cupcakes à la Alton Brown, I got less than desirable results. However, these cake layers came out perfectly! I do think they could've used a little help flavorwise. Just a touch of vanilla would've been perfect. But my opinion on lemon desserts is often skewed, as they are not my favorite. Josh is the go-to man when I want an opinion regarding all things lemon. He's usually not a dessert guy, but he will totally scarf down anything lemon flavored. I'm pretty sure he was responsible for at least HALF of the cake getting eaten. One night I sent him home with THREE slices! I think it got his stamp of approval. ;D

Oh yeah... Did I mention... THERE'S A VIDEO!!?? Every time I post a video, I always get comments saying "You should make more videos!" So I made one of the cake making/baking process. Sorry, no video documentation of assembling the cake. My brother came home, and I feel like a total nerd recording myself while other people are around!

Ain't it pretty?? A layer cake I'm actually proud of! I guess the cake was too wide for the lid... :( You could imagine how the cake looked after this lide was remove and replaced a few more times!
The first slice!!
After Josh got a hold of it! :)
Triple Lemon Chiffon Cake (from Sky High Iresistable Triple Layer Cakes by Alisa Huntsman and Peter Wynne)
Makes a 9-inch 3-layer cake

For the cake:
8 eggs, separated
1/4 cup walnut oil**
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest
1/3 cup water
1/2 teaspoon cream of tartar
1 1/2 cups sugar
1 3/4 cups cake flour*
1/2 teaspoon baking soda
1/2 teaspoon salt
[*1 cup cake flour is equal to 3/4 cup AP flour plus 2 tablespoons corn starch]
[**equal amount either almond oil, hazelnut oil, or canola oil]
(I used Canola)

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.

In a med-large bowl whisk together the egg yolks, oil, lemon juice, lemon zest, and water.

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.

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.

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 to in order to un-mold the cakes. Carefully pull off the parchment paper from the bottoms of the cakes.

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.

Rich Lemon Curd
Makes 1 cup

3 whole eggs
2 egg yolks
1/2 cup sugar
1/2 cup plus 1 tablespoon freshly squeezed lemon juice (about 4 lemons)
grated zest of three lemons
4 tablespoons unsalted butter, at room temp.

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.

Lemon Cream Frosting
Makes 3 1/4 cups

1 1/2 cups heavy cream
2 tablespoons sugar
3 tablespoon lemon curd

Whip the cream and sugar in a large chilled bowl until stiff peaks form. Fold in the lemon curd, forming a stiff frosting.


VelezDelights said...

Yours looks so pretty with the Easter colors =P

I'll post mine later today, but it wasn't as nice =/ The frosting didn't really work out. The first time I tried it, it turned to butter. The second time, it looked cut and not right. I just gave up. I'll have to practice more or something LoL

aubrey said...

That was the cutest video ever!

and that cake looks delish.

Happy cook said...

Loved the video and i too have a leamon squeezer like the one in your zink :-) i was looking to details :-)
Love your special bowl you use for sieving the flour too.
Delicious cake.
Looking forward to more videos.

Ingrid said...

Love all the lemon desserts I'm seeing everywhere. Your cake looks divine. Give me lemon over chocolate anyday!

Did you get your pretty cake stand? I like the lid to your cakekeeper...it's so nice and tall!

I haven't watched your video (I'm at work & that might be pushing it!) but will later on today!

Belle said...

Hello! I have never commented on your blog before but I love it and all the amazing recipe! This is defintiely my favourite cooking blog.
This one looks amazing and the video is fabulous!! xx

Snooky doodle said...

what a nice cake! Looks so good! and its triple delicious :)that frosting is to die for :)

Moogie said...

Love it! Perfect for spring.

Steph said...

Cool Video! You should do some for frosting tips too, since your cupcakes always look so good. It must be so exciting this chiffon worked. Isn't it better to just stir the liquid with the dry instead of the ribboning in Alton's recipe.. way less deflation!

Ariel said...

That video was great! And the cake looks fabulous.

veggievixen said...

thanks for the video and the amazing pictures!! i love lemon flavors in baked goods...so yummy and fresh!

Gigi said...

I love how billowy your whipped cream is. It looks soft enough to sleep on :-) Welcome aboard! I can't wait to see what else you bake up!

Sara said...

What a beautiful cake! The layers look just perfect. I love anything that involves lemon.

A. Fiercehair said...

Wow. You have serious video skills. From the Daft Punk start to the kitchen dancing, it was all good. :)

steph- whisk/spoon said...

OMG--it's gorgeous! so tall the lid can barely contain it! love your colored "beads," too. PS: I got my little tiny pastel spinkles at target a couple easters ago...they are made by wilton.

Eliana said...

I'm a lemon fanatic so I will definitely be trying this soon.

Your video is fantastic. I especially liked your dance.

Dani said...

looking good girl!

Maria said...

Pretty cake! Love the video too!

dessertobsessed said...

that is such a pretty cake! i absolutely adore lemon chiffon cakes

Elyse said...

Oh my gosh! Your video is precious. I often times sit by my oven with that same longing look that you had, asking when my baked goods will be done! And solo dance parties?! I'm all about them. Your cake looks fabulous!! So glad Josh helped to devour it...that's the sign of a truly wonderful cake!

A Slice of Concentrated Love said...

Good job. Looks yummy. But this is a bad idea. I'm hungry while reading your blog!

Jo said...

Welcome to Cake Slice and great job on your 1st cake. The frosting looks fantastically soft and I like the colors that you have added as well. Makes it a very "fun" cake.

SiHaN said...

wow.. the cross sections shots look utterly delicious! fantastic job my dear.. and the video.. well done. You should get a bigger lid though, the damage done to the cake looks costly. haha.

apparentlyjessy said...

Wow, this cake looks amazing! You are such a talented cook! I agree it does make a perfect Easter cake, I love your frosting so much.
I thought the video was so cute (loved the dance), and I am totally wishing I owned a stand mixer, when I do get one, this is the first cake I am going to make! I would now love a video on how you make your amazing frosting please!

thereddeer said...

The cake looks delicious and the video was very, very cute. You look very organised in the kitchen - you should see the mess that I create when I am baking!

Caroline said...

You should make more videos!
Love how yellow your cake turned out. And your frosting, perfectly soft, yum!

lyndsay said...

WOH! that looks DELISH. though i loooove lemon personally! your cute little easter colored decorative border and decorations on top really add an extra cute dimension!!

Pinky said...

Haha, your video was great. Dancing while the cake bakes is a great use of time!

Lauren said...

I might just have to make this cake, it looks soooo good. Love the video, love the blog, love the recipes!

Danielle said...

I always look forward to reading your blogs - besides the fact I swear I gain weight just looking at the yummy goodies! Great job on the cake!

I agree with the other posters that I'd love to see how you decorate these though! That's the hardest part in my opinion!

Kiesha said...

Your video is awesome!!! I started a blog this year (http://www.52weeksofbaking.com) wherein I bake something somewhat challenging every week. I'm planning to do a video entry in a couple of weeks when I attempt Cream Puffs (eeeek!), and I will definitely be looking to your videos for guidance! It was so perfect!

And your cake looks awesome as well! Nice work!