Lemon Chiffon Cake
Two light and springy Lemon Chiffon Cake layers are sandwiched with mascarpone cream and lemon curd swirls.
Ingredients
Instructions
Place the butter in a heat safe bowl. Set a mesh sieve on top of the bowl and set aside. Whisk together the sugar, lemon juice, lemon zest, egg yolks, and egg in a saucepan. Cook over medium heat, whisk stirring constantly with a heat-safe rubber spatula to keep the eggs from curdling. Cook until the lemon curd thickens enough to coat the back of a spoon or reciters 160°F on a candy thermometer. Once thickened, remove the curd from the heat and strain through the mesh sieve into the butter. Stir the lemon curd until the butter melts and combines. Press a piece of plastic wrap directly to the surface of the curd and refrigerate until cool and thick. Lemon curd may be made in advanced and stored for up to 1 month in the refrigerator.
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Reviews from the Original Source
Very delicious cake.
I opted to make mine 4 layers adding a thin layer of seedless raspberry jelly to each layer then mascapone cheese frosting then fresh raspberries. Topped with more fresh raspberries and garnished with mint. Was amazing 😍
AMAZING recipe! we all loved this cake and the lemon.
You will love this cake! The cake is super fluffy. Lemon is perfect for spring too.
Thank you so much! This was so much fun to bake and so tasty!
spectacular cake. my family loved it
Did you make this recipe?
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