Chiffon Cake with Lemon

A donut-shaped cake, very high and very soft. A real delight stuffed with cream and lemon cream.

Step 1

To prepare the lemon cream, which we will need to fill the Chiffon cake, put all the ingredients in a saucepan and over low heat mix everything with a whisk. Cook over low heat until the cream has thickened. Pass it with a fine mesh sieve and place in a bowl, cover with plastic wrap in contact with the surface of the cream. Once at room temperature, store in the refrigerator for at least 4 hours. To prepare the Chiffon Cake, first whip the egg whites together with the cream of tartar. In a bowl pour the sifted flour and baking powder, sugar and a pinch of salt. Then mix the dry ingredients with a whisk. In another bowl add the yolks, sunflower oil, water and grated lemon peel. Beat with a whisk and pour into the other bowl with the dry ingredients. Stir thoroughly until a smooth and frothy dough is obtained. At this point add 1/4 of beaten egg whites to lighten the dough. Add the other part of egg whites and mix with a spatula with movements from the bottom up to avoid disassembling the egg whites. When all the egg white lumps have dissolved, the dough will be ready to be poured into the mold. In this recipe, the mold will not have to be greased because the cake will have to stick to its edges to grow in height. Let it cook in a static oven at 160 ° C for 50 minutes, then at 170 ° C for 10 minutes.

Step 2

Remove from the oven and turn it upside down, letting it cool upside down. When it has completely cooled, help yourself with a long knife, passing the blade along the edges and on the bottom of the mold to remove the cake.

Step 3

With a long blade spatula, cut the Chiffon Cake in half, to obtain 2 discs. Whip the cream with the icing sugar. With the help of a piping bag, fill the first layer of cake with the lemon cream. Add plenty of whipped cream. Place the other cake on top and cover with other cream. Then add some more cream and curls decorativi obtained from the peel of a lemon.

Step 4

The chiffon cake thus filled can be kept in the refrigerator for at least 3-4 days in an airtight container.