Lemon Chiffon Rasberry Gateaux

RECIPE

Lemon and rasberry chiffon gateaux
@aads_hath

1 ¾ cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1 ½ cups granulated sugar
, divided
½ cup vegetable or canola oil
6 large eggs, separated
¾ cup cold water
2 teaspoons lemon juice
1-2 teaspoons lemon zest
½ teaspoon cream of tarter

Filling:

2/3 cup lemon curd (homemade or store-bought)
 6 tablespoon butter at room temp
1 cup castor sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice
1 teaspoon lemon zest
In a large bowl beat butter and sugar with electric beater for 2 to 3 minutes. Slowly add the eggs and egg yolks and beat for another minute. Mix in the lemon juice. The mixture will look curdled but will smooth out when it cooks. In a saucepan cook the mixture on low heat until it looks smooth. Increase the heat to medium and cook, stirring continuously, until the mixture thicken about 15 minutes. Dont let the mixture boil. Remove from stove and stir in the kemon zest. Transfer to bowl and place gladwrap over to avoid skin from forming and chillnin fridge.
Filling:

1 ½ cups heaving whipping cream
3 tablespoons granulated sugar
3 tablespoon of lemon curd

Rasberry jam

Instructions

For the filling

Whip the heavy cream and sugar in a large chilled bowl until stiff peaks form. Gently fold in the lemon curd and combine well. Cover and refrigerate until ready to frost the cake.

Topping
Half tin condensed milk
5 tablespoon lemon curd


For the cake:

In a medium bowl, whisk together the six egg yolks, oil, lemon juice, lemon zest, and water.In a separate bowl, sift together the flour, baking powder, salt, and 1 cup of sugar.Make a well in the center of the dry ingredients and add the wet ingredients. Mix until smooth and set aside.In a mixing bowl, use an electric mixer to beat the egg whites and cream of tarter until light and foamy. Slowly add in ½ cup of sugar, beating until stiff peaks form.Stir about ⅓ of the egg white mixture into the cake batter and mix. Gently fold in the remaining egg white mixture.Divide the batter between the 3 prepared pans. Bake for approximately 60 minutes, or until the cake springs back when touched with your finger.Place the hot pans on a wire rack and allow the cakes to cool in the pans. Once cool, run a blade around the edge of the cake and invert to remove the cake from the pans. Peel away the parchment paper.To assemble the cake, place one layer on a cake pan, then generously spread rasberry jam and cream filling. Add the next layer of cake and repeat. Place the third cake on top.Frost the top and sides with the whipped lemon cream. Spread the condensed milk topping over. Decorate with raspberries.  Chill until ready to serve!

POSTED ON

07 May 2018

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