This cake is so light and airy. The fluffy cream is layer between luscious chiffon cake layers, sweet strawberry jam, and a tangy lemon curd. This cake is also low in oil and sugar and the perfect healthier cake for a birthday, party, or to satisfy a sweet tooth.
Why Separate the Egg in Chiffon Cakes?
- Separating the egg whites and yolks allows for better control over the cake’s texture.
- The egg whites are beaten to stiff peaks, creating a light and airy chiffon cake.
- The egg yolks provide moisture and richness to the cake without the need for excessive fat.
- The separation ensures that both parts of the egg are used effectively in the cake, contributing to its unique texture and flavor.
- Chiffon cakes typically require this method to achieve their characteristic soft and spongy crumb.
Why is There so Little Sugar in Chiffon Cakes Compared to Regular Cakes?
- Chiffon cakes are lighter and meant to be less sweet to balance the cake’s overall texture and flavor.
- The meringue (beaten egg whites) used in chiffon cakes adds sweetness and structure, reducing the need for excessive sugar.
- Chiffon cakes are often served with glazes, syrups, or powdered sugar, which adds sweetness when eaten.
- The focus in chiffon cakes is on their airy, delicate crumb, rather than an overly sweet taste, making them suitable for various toppings or fillings.
- Reducing sugar in chiffon cakes allows for the incorporation of other flavors, such as citrus, vanilla, or chocolate, to shine more prominently.
Strawberry Lemon Chiffon Cake with Lemon Curd
This cake is so light and airy. The fluffy cream is layer between luscious chiffon cake layers, sweet strawberry jam, and a tangy lemon curd. This cake is also low in oil and sugar and the perfect healthier cake for a birthday, party, or to satisfy a sweet tooth.
Ingredients
Cake
- 5 egg yolks
- ⅓ cup milk
- 1 tsp vanilla extract
- 2 tsp lemon extract
- ¼ cup oil
- 1 tsp baking powder
- ¾ cup cake flour
- ¼ tsp salt
- 5 egg whites
- ⅓ cup granulated sugar
- 1 tsp lemon juice
Cream
- 2 ½ cups heavy cream
- ⅓ cup powdered sugar
- 1 ½ tsp vanilla extract
Assembly
- 1 batch of healthy lemon curd
- ½ cup strawberry jam
- Chopped fresh strawberries
- Yellow food coloring optional
Instructions
For the cake
- Combine the egg yolks, milk, vanilla extract, lemon extract, oil, baking powder, cake flour, and salt.
- In a stand mixer, whip the egg whites on high speed, gradually adding the lemon juice and sugar until stiff peaks form.
- Preheat the oven to 350F and line the bottom of an 8-inch circle pan.
- Mix a third of the egg white meringue into the egg yolk mixture to loosen the batter. Fold this batter back into the remaining egg white meringue using a spatula until completely combined.
- Bake the cake on the bottom rack for approximately 25 minutes or until toothpick comes out clean.
For the cream
- Beat the heavy cream, vanilla, and sugar until stiff peaks form.
For assembly
- Cut the cooled cake into four layers. In the first layer, spread around ¼ cup of strawberry jam evenly (or more if wanted). Add a thick layer of the cream and chopped strawberries. On the second layer add a thick layer of lemon curd and cream. Repeat the first variation for the third layer. Decorate cake to your desire. I mixed the cream with lemon curd for the outside and added a drop of yellow food coloring for the outside coat. Top the cake with extra cream, lemon curd, and strawberries if desired.
- Chill cake for a few hours before serving.
Notes
NOTE – do NOT overmix!!! This is so important! If you overmix, this will deflate the whipped egg whites which give the cake the light fluffy texture resulting in a dense and dough cake.
NOTE – to do the lemon drip, microwave the lemon curd for around 10 seconds ONLY if it was refrigerated. This will make the lemon curd more liquidy and easier to do the drip. Also note that when you put the lemon curd on the cake, it should be room temperature. I used room temperature in a Ziploc bag with a hole as a diy piping bag.
If you try this recipe, let me know how you like it! Comment and tag me in your picture on Instagram @foodiesutopia
