Moist Lemon Chiffon Cake with Lemon Cream
Ingredients
- 1 1/2 cups sugar
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 cup vegetable oil
- 6 egg yolks
- 3/4 cup cold water
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 6 egg whites
Lemon cream
- 2 cups sugar
- 2 tablespoons cornstarch
- 3 egg yolks
- 1 tablespoon lemon zest
- 2 cups milk
- 1 cup heavy cream
Preparation
Sift sugar, flour, and baking powder into a large bowl
Make a well in the center and add the remaining ingredients in the order listed
Stir vigorously until all ingredients are incorporated
Finally, add the beaten egg whites
Bake in a greased and floured pan
Unmold after cooling
Lemon cream
Mix sugar, cornstarch, egg yolks, lemon zest, and milk in a saucepan
Cook over low heat, stirring until thickened
Remove from heat and let cool, stirring occasionally
Add heavy cream, beat well, and pour over the cooled cake
Serving
Serve cold
