Lemon Chiffon Cream Cake

6" cake

Ingredients:

50g cake flour

3 eggs ~ separate

4 tsp water (room temp)

2 tbsp vegetable oil

4 tsp lemon juice

3 tbsp granulate sugar

1 tbsp vanilla extract/essence

1 tbsp lemon juice (into egg white)

Lemon Curd

2 eggs

60g (1/4 cup) lemon juice

80g granulated sugar

1 tbsp lemon zest

30g unsalted butter

Whipped Cream

350g heavy cream

30g granulated sugar

Instructions:

1. Keep the egg whites in the fridge to cool. Mix the vegetable oil, water, and lemon juice in a bowl. Then, sieve in the cake flour and mix well. Add the egg yolks and continue to mix well to combine. Set aside.
2. Remove the egg whites from the fridge. Add 1 tbsp lemon juice, sugar, and vanilla extract. Using a hand mixer, whisk at medium-high speed until stiff peaks form.
3. Scoop a couple of meringue into the egg yolk batter and gently fold until combined.  Pour the batter into the whipped meringue and gently fold it until combined.
4. Transfer the batter to the 6-inch Chiffon cake pan.  Use a toothpick to go through the batter to remove any air pockets.  Give the pan a tap or two.
5. Bake in the pre-heated oven at 145 deg C for 45 minutes or until golden brown.
6. Remove the cake from the oven immediately, give it some taps, turn it upside down, put it on the cooling rack, and let it cool completely.
7. Remove the side and pop the cake out from the bottom using a thin plastic spatula. Slice the chiffon into three layers.
8. Bring all the ingredients except the butter in a pot to make the lemon curd.  Let cook over medium-low heat. Keep mixing and stirring until thickened.  Add in butter and mix until well combined.
9. Transfer into a clean bowl and cover with plastic wrap.  Keep it cool in the fridge.
10. In another bowl, combine the heavy cream and sugar. Beat with a hand mixer until stiff peaks form. Transfer the mixture to a piping bag and set it aside for later.
11. Assemble: Take the first layer of cake for the base and pipe the whipped cream around the edge of the cake.  Then, spread the lemon curd on the inner of the cake.  
12. The second layer of cake is topped with the same process as the first layer. The same goes for the last layer. Then, use the remaining whipped cream to prick the outer cake and spread it evenly. Dust with lemon zest.
13. Let the cake set in the fridge to cool for 30 minutes.  Slice and serve.  Enjoy!