Recipe courtesy of Rebecca Beale
From:
Food Network Magazine
Lemon Chiffon Cake with Strawberry Frosting
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- Level: Easy
- Total: 2 hr
- Prep: 1 hr
- Inactive: 30 min
- Cook: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 733
- Total Fat
- 42 g
- Saturated Fat
- 19 g
- Carbohydrates
- 85 g
- Dietary Fiber
- 1 g
- Sugar
- 52 g
- Protein
- 6 g
- Cholesterol
- 184 mg
- Sodium
- 270 mg
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.
- Level: Easy
- Total: 2 hr
- Prep: 1 hr
- Inactive: 30 min
- Cook: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 733
- Total Fat
- 42 g
- Saturated Fat
- 19 g
- Carbohydrates
- 85 g
- Dietary Fiber
- 1 g
- Sugar
- 52 g
- Protein
- 6 g
- Cholesterol
- 184 mg
- Sodium
- 270 mg
Ingredients
For the cake:
For the frosting:
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.
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