Recipe courtesy of Rebecca Beale
From:
Food Network Magazine
Lemon Chiffon Cake with Strawberry Frosting
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 733
- Total Fat
- 42
- Saturated Fat
- 19
- Carbohydrates
- 85
- Dietary Fiber
- 1
- Sugar
- 52
- Protein
- 6
- Cholesterol
- 184
- Sodium
- 270
- Total: 2 hr
- Prep: 1 hr
- Inactive: 30 min
- Cook: 30 min
Ingredients
For the cake:
1 3/4 cups cake flour
1 1/3 cups superfine sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup vegetable or canola oil
6 large eggs, separated, at room temperature
1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
For the frosting:
3/4 cup diced strawberries
2 7.5-ounce jars marshmallow cream
3 sticks unsalted butter, cut into pieces, at room temperature
1/2 cup confectioners' sugar
Directions
- Make the cake: Preheat the oven to 350 degrees F. Line the bottoms of three 8-inch round ungreased cake pans with parchment paper. Sift the flour, 1 cup superfine sugar, the baking powder and salt into a large bowl. Whisk the oil, 1/2 cup cold water, the egg yolks, lemon zest and 2 teaspoons lemon juice in a medium bowl until well combined. Make a well in the center of the flour mixture and pour in the oil mixture; stir with a rubber spatula until smooth. Set aside.
- Beat the egg whites and the remaining 1 teaspoon lemon juice in a large bowl with a mixer on medium speed until foamy, about 1 minute. Gradually beat in the remaining 1/3 cup superfine sugar; continue beating until stiff peaks form, 3 to 4 minutes. Fold about one-third of the beaten egg whites into the batter with a rubber spatula, then fold in the rest until just combined.
- Divide the batter among the prepared pans and smooth evenly. Bake until the centers spring back when gently pressed, 30 to 35 minutes. Transfer the cakes to a rack and let cool completely in the pans.
- Meanwhile, make the frosting: Puree the strawberries in a food processor until smooth; strain through a fine-mesh sieve, pressing on the solids with a rubber spatula. Beat the marshmallow cream in a large bowl with a mixer on medium speed until smooth. Beat in the butter, 1 tablespoon at a time, until incorporated, then beat in the strawberry puree. Reduce the mixer speed to low; gradually beat in the confectioners' sugar until combined.
- Assemble the cake: Run a knife around the edges of the cakes and invert onto the rack; remove the parchment. Put 1 cake layer on a cake stand or serving plate. Spread with about 1/3 cup frosting. Top with another cake layer; spread with another 1/3 cup frosting. Top with the remaining cake layer, then cover the top and sides of the cake with the remaining frosting. Refrigerate until ready to serve.