Lemon Chiffon Cake

Name: Lemon Chiffon Cake
Yield: 8
Ingredients: FOR THE CAKE; 1 1/4 cups all-purpose flour, ground in a blender (125 g); 1/3 cup unsalted butter, softened at room temperature (65 g); 1/2 teaspoon ground cinnamon; 1/4 cup confectioners' sugar (45 g); FOR THE FILLING; 4 large egg yolks and whites separated, at room temperature; 1/2 cup freshly squeezed lemon juice; 1 cup granulated sugar (180 g); 1/4 teaspoon salt; 1 envelope unflavored gelatin (12 g); 1/4 cup cold water (60 ml); 2 tablespoons grated lemon zest; 2 drops yellow food coloring (optional); 1/2 cup heavy cream (120 ml); FOR DECORATION; 1/2 cup heavy cream (120 ml); 2 tablespoons granulated sugar

1
FOR THE CAKE
2
1 1/4 cups all-purpose flour, ground in a blender (125 g)
3
1/3 cup unsalted butter, softened at room temperature (65 g)
4
1/2 teaspoon ground cinnamon
5
1/4 cup confectioners' sugar (45 g)
6
FOR THE FILLING
7
4 large egg yolks and whites separated, at room temperature
8
1/2 cup freshly squeezed lemon juice
9
1 cup granulated sugar (180 g)
10
1/4 teaspoon salt
11
1 envelope unflavored gelatin (12 g)
12
1/4 cup cold water (60 ml)
13
2 tablespoons grated lemon zest
14
2 drops yellow food coloring (optional)
15
1/2 cup heavy cream (120 ml)
16
FOR DECORATION
17
1/2 cup heavy cream (120 ml)
18
2 tablespoons granulated sugar

Ingredients

1
FOR THE CAKE
2
1 1/4 cups all-purpose flour, ground in a blender (125 g)
3
1/3 cup unsalted butter, softened at room temperature (65 g)
4
1/2 teaspoon ground cinnamon
5
1/4 cup confectioners' sugar (45 g)
6
FOR THE FILLING
7
4 large egg yolks and whites separated, at room temperature
8
1/2 cup freshly squeezed lemon juice
9
1 cup granulated sugar (180 g)
10
1/4 teaspoon salt
11
1 envelope unflavored gelatin (12 g)
12
1/4 cup cold water (60 ml)
13
2 tablespoons grated lemon zest
14
2 drops yellow food coloring (optional)
15
1/2 cup heavy cream (120 ml)
16
FOR DECORATION
17
1/2 cup heavy cream (120 ml)
18
2 tablespoons granulated sugar

Directions

1
Makes the cake: Mix the flour with butter, cinnamon, and confectioners' sugar to form a crumbly mixture
2
Line a 24.5 cm diameter round springform pan with parchment paper
3
Use your fingers or a spatula to press the mixture into the bottom and up the sides of the pan
4
Refrigerate for at least 2 hours
5
Makes the filling: In a heatproof bowl, beat the egg yolks until they become pale and creamy
6
Add the lemon juice, half of the granulated sugar, and salt
7
Place the bowl over a pot of simmering water, ensuring that the bottom of the bowl does not touch the water
8
Cook, stirring constantly, for 8 to 10 minutes or until the mixture thickens and coats the back of a spoon
9
Add the gelatin to the lemon mixture and stir until dissolved
10
Add the grated lemon zest and food coloring (if using)
11
Remove the bowl from the heat and let it cool slightly
12
Melt the gelatin in cold water, then add it to the lemon mixture
13
Beat until smooth
14
Beat the egg whites until they become stiff and hold their shape
15
Gradually add the remaining granulated sugar, beating until stiff peaks form
16
Fold the egg whites into the lemon mixture using a spatula or spoon
17
Makes the whipped cream: Beat the heavy cream until it becomes stiff and forms soft peaks
18
Combine the whipped cream with the cake mixture, stirring gently
19
Pour the batter into the prepared pan and refrigerate for at least 3 hours or until firm
20
Decorates: Beat the heavy cream and granulated sugar until stiff peaks form
21
Pipe the whipped cream onto the cake using a piping bag fitted with a star tip
22
Serve chilled
23
341 calories per serving