Classic Lemon Chiffon Cake with Cream
Ingredients
- 1 1/2 cups sugar
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 cup 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 the 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, fold in the beaten egg whites
Bake in a greased and floured pan
Let cool completely, then unmold
Lemon cream
Mix the first five ingredients and cook over low heat, stirring until thickened
Remove from heat and let cool, stirring occasionally
Add the heavy cream, beat well, and pour over the cake
Serving
Refrigerate until cold, then serve
