Light,fluffy melt-in-your mouth whipped cream makes a delicious topping for cakes. Unfortunately, It can also pose a challenge for an amateur home baker like me. It always seems impossible to have whipped cream hold up to the job of decorating cake.
I have tried my utmost best to frost this Lemon Chiffon and this is as good as it gets. What matters is the taste of this finished product after all. Moist and airy cake filled with a thick,soft and creamy lemon curd that has a wonderful tart yet sweet flavour.
23cm tube pan
120g cake flour
80ml homemade lemonade, slightly sweetened
zest of 1 lemon
5 egg yolks
5 egg whites
80g castor sugar
60ml corn oil
- Preheat oven 170C.
- Whisk egg yolk with 30g sugar until creamy and light in colour.
- Add in corn oil,lemonade.
- Add in flour into yolk mixture lightly.
- Add in lemon zest.
- Whisk egg white until frothy, add in sugar in three addition and whisk until stiff peaks formed.
- Add one third of white into yolk mixture. Mix and fold the rest of egg white into the mixture.
- Bake for 45 minutes.
2 eggs, plus 2 egg yolks
165g caster sugar
80g chilled unsalted butter
zest and juice of 2 lemons
- Whisk whole eggs,yolks and sugar in a saucepan until smooth, then place pan over a low heat.
- Add the butter,juice and zest and whisk continuously until thickened.
- Strain through a sieve into a sterilised jar.
300ml thickened cream
1 tablespoon castor sugar
2 tablespoon lemon curd
Whipped thickened cream with sugar and lemon curd until soft peaks from.
Note: I used Meyer Lemons for both cake and curd.
Linking this post to Little Thumbs Up 'LEMON' hosted by Grace Life Can Be Simple. Organised by Zoe from Bake for Happy Kids and Doreen from My little favourite DIY.
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