Chiffon Cake filled with Lemon Curd topped with Merengue Icing

It's the holiday season again!

This is the first time I made this cake. I am more of a cupcake and cookie person, but I wanted to challenge myself, so i tried this cake. First of all, this is not an easy breezy cake to do. You have to make three different things: The cake, the filling, and the icing.

For me, It's better if this is done in separate days to be able to give yourself a proper consistency. I did the Lemon curd first. It's readdy tricky how to make lemon curd, but you'll learn it really quick. Watch some youtube videos to be precise, but I'll give you my recipe too. Then I made the cake, chiffon cake. I'll show you the recipe too. Then last is the icing. Always do your icing last. Swiss merengue icing is really hard to make if you do not do it the right way, I'll teach you the easiest and the most convenient way to make it!

Lemon Curd:

Ingredients:

3/4 cup lemon juice

1 tablespoon lemon rind zest (or a little more)

3/4 cup sugar

3 eggs

1/2 cup unsalted butter (or less depending on your taste)

In a quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.

Chiffon Cake:

7 eggs (separated yolk and whites)

2 cups all purpose flour

1 1/2 cup sugar

3 tablespoons baking powder

1 teaspoon salt

3/4 cup cold water

1/2 cup vegetable oil

2 teaspoons vanilla extract

1/2 teaspoon cream of tartar

In one bowl mix in flour, sugar, baking powder and salt. In another bowl, mix in egg yolks, cold water and oil and vanilla. Slowly add the dry ingredients to the wet ingredients, mix until well blended. 

In a large bowl, beat egg whites and cream of tartar on medium speed until soft peak forms. Fold gently into the batter. 

Bake at 325 for 50-55 min. Tip: put it at the lowest rack of your oven.

Merengue Icing:

1/2 cup egg whites

1 cup sugar

optional: cream of tartar

Put egg whites and sugar together in a bowl. Mix very well. Then put it on a double boiler. for about 5 min. Just let it sit there. Then remove the bowl from the double boiler, then whip it. in a very consistent speed,after a minute, put it back on the double boiler for two minutes while whipping. Then remove it again and just continue whipping until it is at best stand. 

#cake #bake