How to Make a Lemon Chiffon Cake // The Spicy Kitchen

Today Chef Jose makes a delicious lemon chiffon cake with a homemade lemon curd glaze. This classic foam cake is light and sweet with a zesty and refreshing tartness to it. Perfect for summer parties and barbeques!

For the cake:
5 egg yolks
50g sugar
80ml vegetable oil
100ml Milk
120g cake flour
1tbs baking powder
5 egg whites
60g sugar

Mix first 6 ingredients together to form a thick paste. In a separate bowl, whip egg whites, slowly adding the second measure of sugar until soft peaks form. Gently fold both batters together and pour into a greased pan with high sides. Bake for 40 minutes at 375F.

Lemon Curd:
Zest of 2 lemons (approx 6 tablespoons)
2 eggs
2 extra egg yolks
165 g sugar
80 g unsalted butter, chilled
Juice of 2 lemons

Place on a double boiler all the ingredients.
Stir constantly until gets thick.
Chill and place in a container in the fridge.

MUSIC:
Modern Jazz Samba and Wepa by Kevin MacLeod (incompetech.com)
licensed under creative commons 3.0
http://creativecommons.org/licenses/by/3.0/