Description
A light and airy vanilla chiffon cake paired with a tangy, rich lemon curd. This classic dessert combines the delicate texture of chiffon cake with the bright, fresh flavor of homemade lemon curd for a refreshing and elegant treat, perfect for any occasion.
Ingredients
Scale
Vanilla Chiffon Cake
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar, divided
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 5 large egg yolks
- 3/4 cup water
- 1 tsp vanilla extract
- 1/2 tsp cream of tartar
- 7 large egg whites
Lemon Curd
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1 tbsp lemon zest
- 3/4 cup granulated sugar
- 3 large eggs
- 6 tbsp unsalted butter, cut into pieces
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (163°C). Lightly grease and flour a 9-inch chiffon cake pan or tube pan to prepare it for baking.
- Sift Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, half of the granulated sugar (1/2 cup), baking powder, and salt. This ensures the dry ingredients are evenly combined and aerated.
- Add Wet Ingredients: Make a well in the center of the dry ingredients and add the vegetable oil, egg yolks, water, and vanilla extract. Mix gently until combined and smooth.
- Beat Egg Whites: In a separate clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup sugar and continue beating until stiff peaks form, ensuring a light and airy meringue.
- Fold Egg Whites: Gently fold the beaten egg whites into the batter in batches, being careful not to deflate the mixture to maintain its airy texture.
- Bake the Cake: Pour the batter into the prepared pan and bake for about 40-45 minutes or until the top is golden and a toothpick inserted in the center comes out clean. The cake should feel springy to the touch.
- Prepare Lemon Curd Base: While the cake bakes, whisk together the fresh lemon juice, lemon zest, granulated sugar, and eggs in a heatproof bowl until combined.
- Cook Lemon Curd: Set the bowl over simmering water (double boiler method) and cook the mixture, stirring constantly, until it thickens and coats the back of a spoon, about 8-10 minutes. Remove from heat and stir in the unsalted butter pieces until smooth.
- Cool Both: Allow both the chiffon cake and lemon curd to cool completely at room temperature before assembling.
- Assemble and Serve: Once cooled, carefully remove the cake from the pan and spread the lemon curd evenly over the top. Serve slices with an extra dollop of lemon curd on the side for added zest and richness.
Notes
- Be sure to use room temperature eggs for better volume when whipping the egg whites.
- Do not overmix the batter once the egg whites are added to keep the cake light and fluffy.
- The double boiler method for lemon curd prevents the eggs from scrambling while cooking.
- Store leftover lemon curd in an airtight container in the refrigerator for up to one week.
- The chiffon cake is best served the same day or within 1-2 days for optimal freshness.
