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Lemon Chiffon Cake With Strawberry Frosting
Food & Drink
For the Cake:
1 3/4 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 lemon juice
For the frosting:
3/4 cup diced strawberries
2 7.5- ounce jar marshmallow cream
3 sticks unsalted butter, cut into pieces at room temperature
1/2 cup confectioners sugar
1. Make the cake: Preheat the oven to 350. 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 two teaspoons lemon juice in a medium bowl until well combined. Make a well in the center of the flour mixture and pour into the oil mixture' stir with a rubber spatula until smooth. Set aside.
2. 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 combined.
3. Divide the batter among the prepared pans and smooth evenly. Bake until the centers spring back when gently pressed, 30-35 mins. Transfer the cakes to a rack and let cool completely in the pans
4. Make the Frosting: Puree the strawberries in a food processor until smooth; strain through a fine-mesh strainer, pressing on the sides 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 to low speed; gradually beat in the confectioners sugar until combined.
5. 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 wit about 1/3 cup frosting; top with another cake layer; spread with another 1/3 cup frosting. Top with the remaking cake layer, then cover the top and sides of the cake with remaining frosting. Refrigerate until ready to serve.