Lemon Chiffon Cake with Strawberry Frosting

On the Kids Baking Championship finale, Duff and co-judge Valerie Bertinelli chose Rebecca Beales's 3-tiered, 12-layer cake as the best[ of the bunch. Her winning dessert is a version of this Lemon Chiffon Cake with Strawberry Frosting that she bakes on Mother's Day. "It's my mom's favorite because she loves lemon and strawberry," Rebecca says.]

Total Time:
2 hr
Prep:
1 hr
Inactive:
30 min
Cook:
30 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • For the cake:
  • 1 3/4 cups cake flour
  • 1 1/3 cups superfine sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vegetable or canola oil
  • 6 large eggs, separated, at room temperature
  • 1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
  • For the frosting:
  • 3/4 cup diced strawberries
  • 2 7 .5-ounce jars marshmallow cream
  • 3 sticks unsalted butter, cut into pieces, at room temperature
  • 1/2 cup confectioners' sugar
Directions
  • Make the cake: Preheat the oven to 350 degrees F. Line the bottoms of three 8-inch round ungreased cake pans with parchment paper. Sift the flour, 1 cup superfine sugar, the baking powder and salt into a large bowl. Whisk the oil, 1/2 cup cold water, the egg yolks, lemon zest and 2 teaspoons lemon juice in a medium bowl until well combined. Make a well in the center of the flour mixture and pour in the oil mixture; stir with a rubber spatula until smooth. Set aside.

  • Beat the egg whites and the remaining 1 teaspoon lemon juice in a large bowl with a mixer on medium speed until foamy, about 1 minute. Gradually beat in the remaining 1/3 cup superfine sugar; continue beating until stiff peaks form, 3 to 4 minutes. Fold about one-third of the beaten egg whites into the batter with a rubber spatula, then fold in the rest until just combined.

  • Divide the batter among the prepared pans and smooth evenly. Bake until the centers spring back when gently pressed, 30 to 35 minutes. Transfer the cakes to a rack and let cool completely in the pans.

  • Meanwhile, make the frosting: Puree the strawberries in a food processor until smooth; strain through a fine-mesh sieve, pressing on the solids with a rubber spatula. Beat the marshmallow cream in a large bowl with a mixer on medium speed until smooth. Beat in the butter, 1 tablespoon at a time, until incorporated, then beat in the strawberry puree. Reduce the mixer speed to low; gradually beat in the confectioners' sugar until combined.

  • Assemble the cake: Run a knife around the edges of the cakes and invert onto the rack; remove the parchment. Put 1 cake layer on a cake stand or serving plate. Spread with about 1/3 cup frosting. Top with another cake layer; spread with another 1/3 cup frosting. Top with the remaining cake layer, then cover the top and sides of the cake with the remaining frosting. Refrigerate until ready to serve.

  • Photograph by Con Poulos


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