I’ve sandwiched layers of light and springy Lemon Chiffon Cake with mascarpone cream and lemon curd swirls. This cake comes together with just a few components (that can be prepared in advanced!) and is the perfect balance of casual and sophistication for any summer celebration.
What is a Chiffon Cake?
When you cross a sponge cake with an oil cake, the results are this soft and pillowy yet rich and tender hybrid. It gets its fluffy texture by beating egg whites then folding them into the rich oil and egg yolk ladened batter.
The addition of the whipped whites is important to aerate and lighten the batter since air can’t be beaten into the oil (like you can with solid fats (butter) using the creaming method). Just in case that is not enough, the addition of baking powder ensures a nice lift to each layer.
Ever refrigerate a butter-based cake and find that it gets hard and no longer soft and tender? The oil in the batter means that even after being refrigerated, chiffon cakes remain soft and pillowy. This makes chiffon cakes wonderful pairings for fillings that need to be chilled – like pastry cream or this mascarpone cream.
What is mascarpone?
Mascarpone is a soft Italian cream cheese that has a high butterfat percentage. It is rich and smooth with a slightly tangy flavor. Much milder than goat cheese but richer then regular cream cheese, mascarpone is commonly found in dessert toppings and tarts and is a main ingredient in traditional tiramisu.
Mascarpone also helps stabilize whipped cream. It adds richness and tang that pairs perfectly with tart, sweet lemon curd.
Although the cakes bake up rather flat, removing the top crust of each cake allows the filling to further soak into the cake and keep them moist and flavorful.
Before whisking the egg whites, make sure the bowl is clean and has been thoroughly dried.
The cake and lemon curd may be made in advanced and assembled just before serving.
Loosely cover and store the cake in the refrigerator for up to 3 days.
Use a long serrated knife to cut and serve the cake.
Lemon Chiffon Cake
2 cups (260 g) cake flour
1 teaspoons baking powder
1/2 teaspoon salt
1/2 cup grapeseed or canola oil
1 1/3 cups granulated sugar
zest of two lemons
2 teaspoons vanilla extract
6 large egg yolks
1/3 cup buttermilk
2 tablespoons fresh lemon juice
8 large egg whites
3/4 teaspoon cream of tartar
Preheat the oven to 350°F. Grease and live the bottoms of two 8-inch cake pans with parchment paper and set aside.
Sift together the cake flour, baking powder, and salt. Set aside.
In the bowl of stand mixer fitted with the paddle attachment (or a bowl with a hand mixer), add the sugar and lemon zest. Massage the lemon zest into the sugar with your fingertips until the zest releases its oils and becomes very fragrant. Add the oil and mix together on medium speed for 1 minute. Add the vanilla and egg yolks, waiting until each is incorporated before adding in the next. Continue to mix for a few minutes until the batter is pale in color. Stop the mixer and scrape down the bowl.
Add half of the flour mixture then mix on low until just combined. Stream in the buttermilk and lemon juice. Mix until the liquids are absorbed. And in the remaining flour and mix until smooth. Set the batter aside.
In a second mixing bowl (or clean and dry the first bowl), add the egg whites. With the whisk attachment, beat the eggs on medium-low speed until they begin to foam. Add in the cream of tartar and slowly increase the speed to medium-high. Continue to whisk until the whites hold medium peaks.
Stop the mixer and fold the whipped egg whites into the cake batter. Evenly divide the batter between the two pans. Bake for 25 to 28 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Place the baked cakes on a wire rack and carefully run a thin knife around the top edge of each cake to gently release it from the sides of the pan. Allow to cool before removing the cakes from their pans. Once completely cool, use a serrated knife to trim off the tops of the cakes.
5 tablespoons unsalted butter, diced
3/4 cup granulated sugar
5 tablespoons fresh lemon juice
zest of two lemons
2 large egg yolks
1 large egg
Place the butter in a heat safe bowl. Set a mesh sieve on top of the bowl and set aside.
Whisk together the sugar, lemon juice, lemon zest, egg yolks, and egg in a saucepan. Cook over medium heat, whisk stirring constantly with a heat-safe rubber spatula to keep the eggs from curdling. Cook until the lemon curd thickens enough to coat the back of a spoon or reciters 160°F on a candy thermometer.
Once thickened, remove the curd from the heat and strain through the mesh sieve into the butter. Stir the lemon curd until the butter melts and combines. Press a piece of plastic wrap directly to the surface of the curd and refrigerate until cool and thick.
Lemon curd may be made in advanced and stored for up to 1 month in the refrigerator.
1 cup heavy cream
1/3 cup confectioners’ sugar
1 cup mascarpone
1/4 cup Lemon Curd
Place the heavy cream and confectioners’ sugar in the bowl of a stand mixer fitted with the whisk attachment (or in a bowl with a hand mixer). Whisk on medium-high until the cream begins to thicken. Once it hold very soft peaks, add the mascarpone. Continue to whisk on medium-high until soft-medium peaks.
Fold in the Lemon Curd. Refrigerate until ready to use.
Place one layer of cake on a serving dish and cake stand. Dollop half of the mascarpone on top and gently spread to the edges with the back of a spoon or offset spatula. Place spoonfuls of lemon curd on top and gently swirl together. Place the next layer of cake on top and repeat with the remaining mascarpone and lemon curd. Serve within about 30 minutes or place in the refrigerator (covering the exposed sides loosely cover in plastic wrap.)
Lemon Chiffon Cake with Mascarpone Cream was shared on: Style Sweet
Lemon Chiffon Cake with Mascarpone Cream
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