Diana's Desserts - www.dianasdesserts.com
See more recipes in Springtime

Citrus Chiffon Layer Cake

in Diana's Recipe Book

Average Rating: 
(total ratings: 2)
[Read reviews] [Post a review]
Servings: 16
The sweet layers of this lemon cake are filled with creamy lemon custard and the top and sides of cake are frosted with a delicious whipped cream frosting. If desired, add a little bit of lemon zest to the frosting OR top cake with very thin slices of lemon peel.

For the Lemon Custard:
3 large eggs
3 egg yolks
3/4 cup granulated or superfine sugar
1 tablespoon grated lemon peel
1/2 cup strained fresh lemon juice
1/2 cup (1 stick/4 oz./113g) butter, cut into 8 pieces

For the Cake:
2 1/4 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
5 large eggs, separated
1 large egg
1 1/3 cups granulated sugar divided
1/2 cup vegetable oil
1 tablespoon grated orange peel
1 teaspoon grated lemon peel
2/3 cup orange juice
1 tablespoon fresh lemon juice
1/4 teaspoon cream of tartar or 1/2 teaspoon lemon juice

For the Frosting:
2 cups whipping cream, whipped with 1/4 cup granulated sugar

For the Custard:
Whisk together eggs and egg yolks in 1 1/2-quart saucepan. Add sugar, lemon juice and peel, whisking after each addition. Add butter; cook over medium heat, stirring constantly, just until mixture reaches 160°F (70°C) and thickens. (Do not boil.) Immediately pour custard into bowl. Cover with plastic wrap and place in refrigerator until chilled.

For the Cake:
Butter the bottoms of three 9-inch cake pans; line with waxed paper. Preheat oven to 325°F (160°C). Sift together cake flour, baking powder and salt. Beat the 5 egg yolks and 1 whole egg in large mixer bowl on medium-high speed 3 minutes. Add 1 cup sugar very gradually; blend 4 to 5 minutes until thick. Slowly add oil, orange peel and lemon peel; beat 1 minute. Reduce speed to medium-low. Combine orange and lemon juice. Alternately add cake flour mixture and juice to yolk mixture, beginning and ending with flour mixture. Scrape bowl and beat just until blended.

Using clean beaters, beat egg whites on medium speed in large bowl until frothy. Add cream of tartar (or lemon juice). Increase speed; beat until soft peaks form. Gradually add remaining 1/3 cup sugar; beat until stiff peaks form. Gently fold about 1/3 of beaten egg whites into cake batter to lighten; fold remaining egg whites into batter. Pour into prepared pans. Bake 20 to 25 minutes or until golden and center springs back when touched. Cool 10 minutes on wire racks; remove from pans to cool completely on wire racks. Spread two cake layers with lemon custard. Place atop one another on serving platter. Top with third cake layer. Frost top and sides with sweetened whipped cream. Refrigerate until ready to serve.

Makes: 16 Servings

Source: Recipes from Famous Inns/Seasonal Celebrations.

Date: March 7, 2003


Reviewer: zahra ahlrez
Reviewer: genia
I made it and it was a really good recipe, won't alter a bit of it.


Add Your Review

  YOUR NAME (required)
 (Very Good)
 (Could be Better)
  RATING (required)