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Friday, 20 March 2009

TRIPLE LEMON CHIFFON CAKE -THE CAKE SLICE BAKERS!


This month I am pleased to reveal yet another great bake from ‘The Cake Slice Bakers! This event is hosted by two lovely ladies Giggi and Katie. The nominated book we are baking from this year is, Sky High: Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne and what a delicious cake for this spring period and just perfect in every way! I am pleased to share with you the ~ Triple Lemon Chiffon Cake. I am scheduled posting this bake this morning to ensure it is posted in good time today!



To describe this cake to you it really doesn't do this cake full Justice triple layer of chiffon sponge, with a delectable tangy homemade lemon curd layered between each sandwich; the grand finally is a lemon whipped fresh cream! Miss R. (my daughter) who didn’t inherit my fondness for all sweet things in life and who much prefers savoury foods, was bowled over wit this cake! It just wasn’t one slice she tried it became two – WOW- an encore and curtain bow from the delectable “Triple Lemon Chiffon Cake”!! This really is a fitting cake to bake for spring and even Easter not far away in our thoughts.

I made a few little adjustments of my own by colouring a little of the lemon fresh cream icing with a couple of drops of edible yellow food gel and made a cute little duck pattern in the centre filling with a few sprinkles. Topping off with yellow and white sugar flowers and a few gold sugar balls for a little bling-bling!!




TRIPLE LEMON CHIFFON CAKE

ADAPTED FROM: SKY HIGH IRRESISTIBLE TRIPLE LAYER CAKES BY ALISA HUNTMANS AND PETER WYNNE

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
1/3 cup water
1/2 teaspoon of cream of tartar
1 and 1/2 cups of sugar
1 and 3/4 cups of cake flour*
1/2 teaspoon of baking soda
1/2 teaspoon of salt
[*1 cup of cake flour is equal to 3/4 cup of AP flour plus 2 tablespoons of corn starch][**equal amount of either almond oil, hazelnut oil, or canola oil]

1. 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.

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

3. 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.

4. 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.

5. 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.

6. 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 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.


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 AND 1/4 CUPS
1 and 1/2 cups of heavy cream
2 tablespoons of sugar
3 tablespoon of 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.

If you would like to view more Triple Lemon Chiffon Cakes made by other members of The Cake Slice, then please visit our blogroll site: The Cake Slice Bakers!


44 comments:

The Blonde Duck said...

Is it sad I'm dying to just lick off the icing?

Margaret said...

This cake must have taken you ages to make and I can see it was a labour of love and time well spent. It really does look fabulous. M x

Katie said...

Your cake looks wonderful Rosie. It reminded me of spring too. The duck cutter is so cute.

Jacque said...

It looks so lucious! Nice job with the decorations.

Nicisme said...

Wonderful decorating Rosie!

Jo said...

Great job on your cake and the decorations look really beautiful.

Teanna said...

Are you a professional cake decorator? Because I would pay for that cake!

Sara said...

This really looks delicious, I envy your decorating skills.

Ann said...

Thats a royal icing Rosie...looking Truly yummy

Rosa's Yummy Yums said...

What an extremely pretty cake! Very spring-like and delicious looking! I love lemon flavored baked items...

Cheers,

Rosa

Rachel said...

How nice..you were able to ice your cake... love it

alskamom said...

What a beautiful cake, Rosie! Perfect for the first day of Spring. :)

Elyse said...

Wow, Rosie! This cake looks fabulous, and if your daughter had TWO slices, then I know it must taste even better than it looks (which is a feat)! I have to try this cake after it got such rave reviews from your home. Great decorations, by the way!

sowmya said...

wow..thats so gorgeous..

Anna said...

Fabulous!
I really am mesmerised by the sight of that wonderful cake.

Happy cook said...

Wow Rosie it looks really beautiful and delicious.
It is almost like easter is there with the yellow and the duck ;-)

J.Danger said...

This cake is so beautiful! So Springy! I love lemon, and I love chiffon, and I love cake! PERFECT!

Grace said...

good job, rosie! i love the pale yellow hue, and i'm sure the inside is just as beautiful. good grief, this'd be delicious!

Moogie said...

WOW ... girl you are very artistic with the frosting.

natalia said...

I adore this cake !!!

Ruth E said...

I'm loving all things lemon at the minute with the warmer weather and this looks gorgeous! Send a slice my way!

Donna said...

This is SO Beautiful!!!! Tooooo pretty to Eat!!Hahaa...Happy Spring Sweetie!hughugs

Gigi said...

I love the Easter scene you having going with the cake! I love how you decorated your cake with the bling! Too cute.

Coleen's Recipes said...

Very pretty, your cake just SCREAMS Easter!

sangeeta said...

it makes me drool.......
please trail back to my blog, there is an award waiting for you.

Linda said...

You went all out Rosie --- what a specatular looking cake, all decked out for Easter - I love the duck! :)

Dhanya Nambirajan said...

Wow, this looks yummy. I just made a white cake with lemon curd,if i would have checked a little early would have gotten a chance to try the frosting recipe. Next time.
I luv your blog.

Cynthia said...

Great job!

Ingrid said...

Looks great and your right perfect for Easter! I like how you made the litte duck. You made me laugh with your "bling-bling" comment! LOL!
~ingrid

Heather said...

Absolutely gorgeous! Yes, it would be a lovely cake for Easter.

Caroline said...

Nice-looking cake, Rosie! I love this cake as well just like your daughter did, but I think I ate more than 2 servings! :)

Cakelaw said...

Another gorgeous cake Rosie - and perfect for your spring! Love all your cute Easter cookie cutters.

sunita said...

Rosie, that cake is sooo prettty :-)

Jeena said...

You so good at baking cakes Rosie! I love how you used yellow it looks so so adorable!

TeaLady said...

What a lovely Easter cake. Love the cookie cutters and and what a creative way to decorate. Fantastic!

applecrumbles said...

The cake sounds and LOOKS delicious. It certainly wouldn't last long in our house and there are only two of us!

Junglefrog said...

This looks delicious Rosie! I'm not really patient when it comes to making such big cakes but this one might just be worth the try, especially for easter! Love it!

A_and_N said...

I love lemony desserts and this is just about perfect. Gosh!

Ivy said...

Wow Rosie, save some for me, I'm coming over.

Faery said...

A slice for me please! ha ha ha well this cake looks so delicious and it is so pretty, I love lemon...well maybe a slice for you and the whole cake for me ;9 yum

Anne said...

Wow it looks great, I love the height of the cake, it looks really special!

Jerri - Simply Sweet Home said...

Rosie, this cake looks incredible! You did a wonderful job of decorating it.

Nachiketa said...

Loved the 'Triple Layered Lemon Chiffon Cake'....

Feels so refreshing... Will try it soon :-)

Came thru Deeba's blog....
Check out Zebra Cake for the Rajpals
Lunch at Deeba's
Cups of Magic ~ Vanilla Cupcakes @ Deeba's

Maria♥ said...

Rosie, I'm sorry I must have missed this post! Wow oh wow your cake turned out amazing. This is definitely the cake to celebrate the arrival of Spring!

Maria
x